Butcher, industrial
- Education: Secondary (high) school graduation certificate
- Experience: Will train
- or equivalent experience
Work site environment
NoisyOdoursDustyCold/refrigeratedWork setting
Meat processing and/or packing plant/establishmentTasks
Slaughter livestock and remove viscera and other inedible parts from carcassesCut meat and poultry into specific cuts for institutional, commercial or other wholesale useSecurity and safety
Criminal record checkTransportation/travel information
Own transportationPublic transportation is not availableWork conditions and physical capabilities
Repetitive tasksPhysically demandingManual dexterityHand-eye co-ordinationStanding for extended periodsBending, crouching, kneelingWeight handling
Up to 23 kg (50 lbs)Personal suitability
Team playerFinancial benefits
As per collective agreement Work Term: Permanent Work Language: French Hours: 35 to 40 hours per week
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