Dure de l''emploi: Permanent Langue de travail: Anglais Heures de travail: 30 to 44 hours per week Education: Exprience: Education Secondary (high) school graduation certificate or equivalent experience Work site environment Noisy Odours Dusty Cold/refrigerated Wet/damp Work setting Slaughter houses Meat processing and/or packing plant/establishment Remote location 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 Perform other labouring and elemental activities Clean work area Equipment and machinery experience Cleavers Knives Power cutting tools Saws Stunning devices Security and safety Criminal record check Transportation/travel information Own transportation 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 Work under pressure Weight handling Up to 23 kg (50 lbs) Personal suitability Team player Punctuality Employment terms options Early morning Experience 7 months to less than 1 year Employment terms options Evening Morning Day Weekend Overtime available Other benefits Free parking available Support for youths Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work setting for youth

📌 slaughterhouse butcher (Laurel)
🏢 Dufferin County Meats
📍 Laurel