Personal Suitability Accurate; Team player

Work Location Information

Willing to relocate; Relocation costs not covered by employer

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

Transportation/Travel Information Public transportation is not available

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

Security and Safety Bondable; Drug test; Criminal record check

Work Setting

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

Weight Handling

Up to 23 kg (50 lbs); Up to 9 kg (20 lbs); More than 45 kg (100 lbs); Up to 13.5 kg (30 lbs)

Equipment and Machinery Experience

Stunning devices; Saws; Power cutting tools; Knives; Cleavers

Specific Skills

Slaughter cattle, calves, and sheep as prescribed by religious laws; 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

Experience 3 years to less than 5 years

Education Secondary (high) school graduation certificate

Languages English or French