Industrial butcher

Basic Information

• Work Term:
  
  Permanent
• Work Language:
  
  English or French
• Hours:
  
  40 hours per week
• Education:
  
  No degree, certificate or diploma
• Experience:
  
  1 year to less than 2 years

• Slaughter houses
• Meat processing and/or packing plant/establishment
• Willing to relocate

• 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

• Knives
• Power cutting tools
• Saws
• Stunning devices

• Handling heavy loads

• More than 45 kg (100 lbs)

• Team player

• Are you authorized to work in Canada?

• Free parking available

• Supports newcomers and/or refugees with foreign credential recognition
• Offers mentorship programs that pair newcomers and/or refugees with experienced employees
• Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees

• Offers on-the-job training tailored to youth

• Offers workshops, counselling services or other resources to help Veterans navigate their transition into the civilian workforce (for example: adapting to different organizational structures)

• Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

• Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)