- Education: No degree, certificate or diploma
- Experience: Will train
Tasks
Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packagingRemove feathers and singe and wash poultry to prepare for further processing or packagingCut meat and poultry into specific cuts for institutional, commercial or other wholesale useRemove bones from meat
Work conditions and physical capabilities
Physically demandingManual dexterity
Employment terms options
DayWeekend
Work Term: Permanent
Work Language: English
Hours: 35 hours per week
