Butcher, industrial

• Education: Secondary (high) school graduation certificate
• Experience: Will train
• or equivalent experience

Work site environment

NoisyOdoursDustyCold/refrigerated

Work setting

Meat processing and/or packing plant/establishment

Tasks

Slaughter livestock and remove viscera and other inedible parts from carcassesCut meat and poultry into specific cuts for institutional, commercial or other wholesale use

Security and safety

Criminal record check

Transportation/travel information

Own transportationPublic transportation is not available

Work conditions and physical capabilities

Repetitive tasksPhysically demandingManual dexterityHand-eye co-ordinationStanding for extended periodsBending, crouching, kneeling

Weight handling

Up to 23 kg (50 lbs)

Personal suitability

Team player

Financial benefits

As per collective agreement Work Term: Permanent Work Language: French Hours: 35 to 40 hours per week

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