- Education: No degree, certificate or diploma
- 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 use
Equipment and machinery experience
KnivesPower cutting toolsStunning devices
Work conditions and physical capabilities
Repetitive tasksHandling heavy loadsPhysically demandingAttention to detailHand-eye co-ordinationStanding for extended periodsBending, crouching, kneeling
Weight handling
Up to 23 kg (50 lbs)
Employment terms options
Evening
Employment terms options
DayWeekend
Work Term: Permanent
Work Language: English
Hours: 20 to 30 hours per week
