Butcher, industrial

Overview
Languages
French
Education
No degree, certificate or diploma
Experience
1 to less than 7 months
On site
Work must be completed at the physical location. There is no option to work remotely.
Asset languages
Spanish
Work site environment
Noisy
Odours
Hot
Cold/refrigerated
Wet/damp
Work setting
Slaughter houses

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
• Remove feathers and singe and wash poultry to prepare for further processing or packaging
• Remove bones from meat
• Cut, trim and prepare standard cuts of meat

Equipment and machinery experience:

• Knives
• Saws
• Stunning devices

Work conditions and physical capabilities:

• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Hand-eye co-ordination
• Standing for extended periods

Health benefits:

• Dental plan
• Disability benefits

Financial benefits:

• As per collective agreement
• Bonus

Other Benefits:

• Deferred Profit Sharing Plan (DPSP)
• Free parking available
• Parking available