Education
Secondary (high) school graduation certificate
or equivalent experience
Experience
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site workplace
Noisy
Odours
Work setting
Slaughter houses
Meat processing and/or packing plant/establishment
Willing to relocate
Responsibilities
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
Remove feathers and singe and wash poultry to prepare for further processing or packaging
Remove bones from meat
Experience and specialization
Equipment and machinery experience
Cleavers
Knives
Power cutting tools
Additional information
Security and safety
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
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling