Languages English

Education Secondary (high) school graduation certificate

Experience Experience an asset

Specific Skills

Slaughter livestock and remove viscera and other inedible parts from carcasses; Remove bones from meat; Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging

Weight Handling Up to 23 kg (50 lbs)

Own Tools/Equipment Steel-toed safety boots

Work Site Environment Odours

Transportation/Travel Information Own vehicle; Valid driver's licence

Work Conditions and Physical Capabilities

Repetitive tasks; Manual dexterity; Standing for extended periods