Personal Suitability Team player

Work Conditions and Physical Capabilities

Repetitive tasks; Handling heavy loads; Physically demanding; Manual dexterity; Hand-eye co-ordination; Standing for extended periods

Work Site Environment Noisy; Odours; Hot; Cold/refrigerated

Security and Safety Criminal record check

Work Setting

Slaughter houses; Meat processing and/or packing plant/establishment

Weight Handling Up to 23 kg (50 lbs)

Equipment and Machinery Experience

Stunning devices; Saws; Power cutting tools; Knives

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; Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use

Experience 1 to less than 7 months

Education No degree, certificate or diploma

Languages English or French