Education
Secondary (high) school graduation certificate
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
Experience
1 year to less than 2 years
Employment terms options
Day
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 30 to 40 hours per week