Education: Secondary (high) school graduation certificate Experience: 7 months to less than 1 year Work site environment Odours Cold/refrigerated Work setting Meat processing and/or packing plant/establishment Tasks 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 Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use Remove bones from meat Work conditions and physical capabilities Repetitive tasks Handling heavy loads Physically demanding Standing for extended periods Weight handling Up to 23 kg (50 lbs) Personal suitability Team player Employment terms options Early morning Employment terms options Shift Flexible schedule Morning Night Weekend Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week