industrial butcher

Additional Information

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

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

• Cleavers
• Knives
• Power cutting tools
• Saws

Work conditions and physical capabilities

• Repetitive tasks
• Hand-eye co-ordination
• Standing for extended periods
• Work Term: Permanent
• Work Language: English
• Hours: 35 hours per week