Industrial butcher

• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week
• Education: No degree, certificate or diploma
• Experience: 2 years to less than 3 years

Work site environment

• Odours
• Hot
• Cold/refrigerated

Work setting

• Meat processing and/or packing plant/establishment

Tasks

• Slaughter livestock and remove viscera and other inedible parts from carcasses
• Slaughter cattle, calves, and sheep as prescribed by religious laws
• Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, 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
• Stunning devices

Security and safety

• Criminal record check

Work conditions and physical capabilities

• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Manual dexterity
• Attention to detail
• Hand-eye co-ordination
• Standing for extended periods

Weight handling

• Up to 23 kg (50 lbs)

Personal suitability

• Team player
• Initiative
• Flexibility
• Judgement
• Reliability
• Organized
• Quick learner

Employment terms options

• Early morning

Employment terms options

• Day
• Overtime available

Health benefits

• Dental plan
• Disability benefits
• Health care plan
• Vision care benefits

Financial benefits

• As per collective agreement
• Pension plan