Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
**Work site environment**:

- Cold/refrigerated
**Work setting**:

- Meat processing and/or packing plant/establishment
**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
**Security and safety**:

- Criminal record check
**Work conditions and physical capabilities**:

- Repetitive tasks
- Handling heavy loads
- Physically demanding
- Manual dexterity
- Hand-eye co-ordination
- Sitting
- Standing for extended periods
**Weight handling**:

- Up to 9 kg (20 lbs)
- Up to 13.5 kg (30 lbs)
**Personal suitability**:

- Accurate
- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 35 to 40 hours per week