Industrial butcher

• Education:
• Expérience:

Education

• No degree, certificate or diploma

Work setting

• Meat processing and/or packing plant/establishment

Tasks

• Slaughter livestock and remove viscera and other inedible parts from carcasses
• Slaughter cattle, calves, and sheep as prescribed by religious laws
• Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
• Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
• Remove bones from meat
• Food safety/handling skills

Equipment and machinery experience

• Cleavers
• Knives
• Power cutting tools
• Saws
• Stunning devices

Work conditions and physical capabilities

• Repetitive tasks
• Physically demanding
• Manual dexterity
• Attention to detail
• Hand-eye co-ordination
• Standing for extended periods

Employment terms options

• Early morning
• Shift

Experience

• 3 years to less than 5 years

Employment terms options

• Morning
• Day
• Weekend
• Overtime required

Health benefits

• Dental plan
• Health care plan
• Vision care benefits

Other benefits

• Other benefits
• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 36 to 40 hours per week