butcher, slaughterhouse

Additional Information

• Education: Secondary (high) school graduation certificate
• Experience: 1 to less than 7 months

Work site environment

• Noisy
• Odours

Work setting

• Slaughter houses
• Meat processing and/or packing plant/establishment
• Willing to relocate

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
• 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

Security and safety

• Criminal record check

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Repetitive tasks
• Handling heavy loads
• Physically demanding
• Manual dexterity
• Attention to detail
• Hand-eye co-ordination
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Weight handling

• Up to 13.5 kg (30 lbs)

Personal suitability

• Accurate
• Team player
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week