Meat Cutter - Meat Packing Plant

Education:
Secondary (high) school graduation certificate
- Experience:
2 years to less than 3 years
**Work site environment**:
- Cold/refrigerated
- Broiler and other meat-type chicken production
**Work setting**:
- Slaughter houses
- 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
- Wrap and package prepared meats
- Weigh meats for sale
- Make special sausages
- Supervise other butchers, meat cutters and fishmongers
**Equipment and machinery experience**:
- Knives
- Power cutting tools
**Work conditions and physical capabilities**:
- Repetitive tasks
- Physically demanding
- Manual dexterity
- Attention to detail
- Hand-eye co-ordination
- Standing for extended periods
**Weight handling**:
- Up to 23 kg (50 lbs)
**Screening questions**:
- Are you currently legally able to work in Canada?
- Are you willing to relocate for this position?
**Health benefits**:
- Dental plan
- Health care plan
- Work Term:
Permanent
- Work Language:
English
- Hours:
40 to 50 hours per week