Meat Cutter

Work Term: Permanent
- Work Language: English
- Hours: 35 hours per week
- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
- or equivalent experience
**Work site environment**:

- Odours
- Cold/refrigerated
**Work setting**:

- Butcher shop
- Willing to relocate
- Meat processing and/or packing plant/establishment
- Wholesalers
**Tasks**:

- Clean meats to prepare for processing or cutting
- Cut carcasses, sides and quarters
- Cut, trim and prepare standard cuts of meat
- Wrap and package prepared meats
- Remove bones from meat
- Weigh meats for sale
- Cut poultry into parts
- Price meat products
- Clean and prepare fish and shellfish
- Sell meats to customers
- Cut fish into steaks and fillets
- Supervise other butchers, meat cutters and fishmongers
- Grind meats
- Train meat cutters
- Make special sausages
- Slice cooked meats
- Prepare special orders
- Prepare special displays of meats, poultry and fish products
- Shape, lace and tie roasts, other meats, poultry and seafood
**Equipment and machinery experience**:

- Band saw
- Manual cutting utensil
- Power grinder
- Salami mixer and cooker
- Sausage machine
- Slicing machine
**Work conditions and physical capabilities**:

- Work under pressure
- Tight deadlines
- Fast-paced environment
- Combination of sitting, standing, walking
- Standing for extended periods
- Attention to detail
- Physically demanding
- Handling heavy loads
- Hand-eye co-ordination
**Personal suitability**:

- Accurate
- Client focus
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Excellent written communication
- Flexibility
- Organized
- Reliability
- Team player
**Screening questions**:

- Are you currently legally able to work in Canada?
- Are you willing to relocate for this position?