• Education: No degree, certificate or diploma
• Experience: Experience an asset

Work site environment

• Noisy
• Odours
• Cold/refrigerated
• Wet/damp

Tasks

• Inspect fish fillets to determine the optimal number and size of fillets
• Check products and packaging for defects and to ensure conformance to company standards and perform corrective machine adjustments as required
• Disjoint and remove meat from lobsters or other crustaceans preparatory to canning or further processing
• Record production information
• Check products for visual defects and faulty electrical and mechanical connections

Work conditions and physical capabilities

• Repetitive tasks
• Physically demanding
• Manual dexterity

Financial benefits

• Bonus
• Work Term: Seasonal
• Work Language: English or French
• Hours: 30 to 70 hours per week