Butcher, industrial

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

Work site environment

• Noisy
• Odours
• Dusty
• Cold/refrigerated

Work setting

• Meat processing and/or packing plant/establishment

Tasks

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

Security and safety

• Criminal record check

Transportation/travel information

• Own transportation
• Public transportation is not available

Work conditions and physical capabilities

• Repetitive tasks
• Physically demanding
• Manual dexterity
• Hand-eye co-ordination
• Standing for extended periods
• Bending, 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