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Job Description & How to Apply Below
- Education:
- Expérience: Education
- Secondary (high) school graduation certificate
- or equivalent experience Work site environment
- Cold/refrigerated Tasks
- Slaughter livestock and remove viscera and other inedible parts from carcasses
- 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 Equipment and machinery experience
- Cleavers
- Knives
- Power cutting tools
- Saws
- Stunning devices Transportation/travel information
- Own transportation Work conditions and physical capabilities
- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Manual dexterity
- Attention to detail
- Hand-eye co-ordination
- Standing for extended periods Weight handling
- Up to 45 kg (100 lbs) Own tools/equipment
- Steel-toed safety boots Screening questions
- Do you have experience working in this field?
- Do you live near the job location? Experience
- 1 to less than 7 months Financial benefits
- Group insurance benefits
- Durée de l'emploi:
Permanent - Langue de travail:
Anglais - Heures de travail: 30 to 36 hours per week
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