Butcher, Industrial

Education: Registered Apprenticeship certificate
- Experience: 1 year to less than 2 years
- or equivalent experience
- ** Work site environment**:

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

- Slaughter houses
- ** Tasks**:

- Slaughter livestock and remove viscera and other inedible parts from carcasses
- 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
- ** Supervision**:

- Industrial butchers and meat cutters, poultry preparers and related workers
- ** Equipment and machinery experience**:

- Knives
- ** Work conditions and physical capabilities**:

- Physically demanding
- Manual dexterity
- Standing for extended periods
- ** Weight handling**:

- Up to 23 kg (50 lbs)
- ** Personal suitability**:

- Accurate
- Team player
- ** Health benefits**:

- Disability benefits
- Health care plan
- Vision care benefits
- ** Financial benefits**:

- Group insurance benefits
- Life insurance
- ** Other benefits**:

- Free parking available
- Work Term: Permanent
- Work Language: English or French
- Hours: 40 hours per week