Dure de l''emploi: Permanent Langue de travail: Anglais ou Franais Heures de travail: 40 hours per week Education: Exprience: Education No degree, certificate or diploma Work site environment Noisy Odours Hot 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 Remove bones from meat Equipment and machinery experience Cleavers Knives Power cutting tools Saws Stunning devices Security and safety Drug test Criminal record check 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 Screening questions Do you have experience working in this field? Experience 1 year to less than 2 years Employment terms options Morning Day Overtime required Health benefits Dental plan Disability advantages Health care plan Vision care benefits Financial benefits As per collective agreement Group insurance benefits Life insurance Night shift premium Pension plan Long term benefits Long-term care insurance Other benefits Free parking available Learning/training paid by employer On-site amenities Parking available Travel insurance Wellness program