Personal Suitability Accurate; Team player

Work Location Information Relocation costs not covered by employer

Work Conditions and Physical Capabilities

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

Transportation/Travel Information Own transportation

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

Work Setting

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

Weight Handling Up to 45 kg (100 lbs)

Equipment and Machinery Experience Saws; Knives

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

Experience 3 years to less than 5 years

Education No degree, certificate or diploma

Languages English