Butcher, industrial
- Work Term: Permanent
- Work Language: French
- Hours: 40 hours per week
- Education: No degree, certificate or diploma
- Experience: 2 years to less than 3 years
Work site environment
- Odours
- Cold/refrigerated
Work setting
- Meat processing and/or packing plant/establishment
Tasks
- 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
- Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
- Remove bones from meat
Equipment and machinery experience
- Knives
- Power cutting tools
- Saws
Security and safety
- Criminal record check
Transportation/travel information
- Public transportation is available
Work conditions and physical capabilities
- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Hand-eye co-ordination
- Standing for extended periods
Weight handling
- Up to 13.5 kg (30 lbs)
Screening questions
- Are you authorized to work in Canada?
- Do you have experience working in this field?
- Do you live near the job location?
Employment terms options
- Evening
Employment terms options
- Morning
- Day
- Weekend
Health benefits
- Dental plan
- Disability benefits
- Health care plan
Financial benefits
- Bonus
- Life insurance
- Night shift premium
Long term benefits
- Long-term care insurance
Other benefits
- Deferred Profit Sharing Plan (DPSP)
- Free parking available
- Paid time off (volunteering or personal days)
- Wellness program
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