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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
Experience
- 1 year to less than 2 years
Employment terms options
- Shift
- 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