Meat Cutter

Education:

- Expérience:
**Education**:

- Secondary (high) school graduation certificate
- or equivalent experience
**Work site environment**:

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

- 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**:

- Knives
- Power cutting tools
- Saws
**Transportation/travel information**:

- Own vehicle
- Valid driver's licence
**Work conditions and physical capabilities**:

- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Attention to detail
- Hand-eye co-ordination
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
**Weight handling**:

- Up to 23 kg (50 lbs)
**Own tools/equipment**:

- Steel-toed safety boots
**Screening questions**:

- Do you have previous experience in this field of employment?
**Experience**:

- 5 years or more
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 40 hours per week