• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years
• or equivalent experience

EQUIPMENT AND MACHINERY EXPERIENCE

• Band saw
• Manual cutting utensil
• Slicing machine
• Saws
• Knives

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Work under pressure
• Fast-paced environment
• Combination of sitting, standing, walking
• Standing for extended periods
• Attention to detail
• Physically demanding
• Handling heavy loads
• Hand-eye co-ordination
• Repetitive tasks

• Clean meats to prepare for processing or cutting
• Cut carcasses, sides and quarters
• Cut, trim and prepare standard cuts of meat
• Wrap and package prepared meats
• Remove bones from meat
• Weigh meats for sale
• Cut poultry into parts
• Price meat products
• Sell meats to customers
• Grind meats
• Make special sausages
• Prepare special displays of meats, poultry and fish products
• Shape, lace and tie roasts, other meats, poultry and seafood
• Slaughter cattle, calves, and sheep as prescribed by religious laws
• Slaughter livestock and remove viscera and other inedible parts from carcasses
• Prepare special orders
• Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
• Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use