- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
Work site environment
Cold/refrigerated
Tasks
Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packagingCut meat and poultry into specific cuts for institutional, commercial or other wholesale useEnsure proper functioning of equipmentMaintain clean and safe work environmentWork in a multidisciplinary environmentEnsure safety procedures are followed
Work conditions and physical capabilities
Manual dexterityAttention to detailStanding for extended periods
Personal suitability
Team playerExcellent oral communication
Health benefits
Dental planDisability benefitsHealth care planVision care benefits
Work Term: Permanent
Work Language: English
Hours: 40 hours per week
