- Education: Secondary (high) school graduation certificate
- Experience: Will train
- or equivalent experience
Work site environment
- Noisy
- Odours
- Dusty
- Cold/refrigerated
Work setting
- Meat processing and/or packing plant/establishment
Tasks
- Slaughter livestock and remove viscera and other inedible parts from carcasses
- Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
Security and safety
Transportation/travel information
- Own transportation
- Public transportation is not available
Work conditions and physical capabilities
- Repetitive tasks
- Physically demanding
- Manual dexterity
- Hand-eye co-ordination
- Standing for extended periods
- Bending, crouching, kneeling
Weight handling
Personal suitability
Financial benefits
- As per collective agreement
- Work Term: Permanent
- Work Language: French
- Hours: 35 to 40 hours per week
