Industrial Butcher

Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
- Education: Secondary (high) school graduation certificate
- Experience: 7 months to less than 1 year
**Work site environment**:

- Noisy
- Odours
- Dusty
- 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**:

- 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
- Sitting
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
**Weight handling**:

- Up to 9 kg (20 lbs)
- Up to 13.5 kg (30 lbs)
- Up to 23 kg (50 lbs)
- Up to 45 kg (100 lbs)
**Own tools/equipment**:

- Tools
- Safety equipment/gear
- Safety glasses/goggles
- Gloves
- Mask
- Steel-toed safety boots
**Personal suitability**:

- Accurate
- Team player