slaughterhouse butcher
Education:
No degree, certificate or diploma.
Work site environment:
- Noisy.
- Cold/refrigerated.
- Work setting: Slaughter houses.
- 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.
Equipment and machinery experience:
- Knives.
- Power cutting tools.
- Saws.
- Stunning devices.
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.
- Standing for extended periods.
Weight handling:
Up to 45 kg (100 lbs).
Screening questions:
- Do you have experience working in this field?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
Employment terms options:
Early morning.
Government programs:
Recognized employer.
Experience:
7 months to less than 1 year.
Employment terms options:
Morning.
Health benefits:
- Dental plan.
- Health care plan.
Financial benefits:
Life insurance.
Long term benefits:
Long-term care insurance.
Other benefits:
- Free parking available.
- Travel insurance.