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Work Term: Permanent Work Language: English Hours: 40 hours per week Education: Secondary (high) school graduation certificate Experience: 1 to less than 7 months or equivalent experience Work site environment Noisy Odours Hot Cold/refrigerated Work setting Slaughter houses Meat processing and/or packing plant/establishment Tasks Slaughter livestock and remove viscera and other inedible parts from carcasses Slaughter cattle, calves, and sheep as prescribed by religious laws 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 Remove bones from meat Equipment and machinery experience Cleavers Knives Power cutting tools Saws Stunning devices Security and safety Criminal record check Transportation/travel information Own vehicle Public transportation is available Work conditions and physical capabilities Repetitive tasks Handling heavy loads Physically demanding Manual dexterity Attention to detail Hand-eye co-ordination Sitting Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Weight handling Up to 45 kg (100 lbs) More than 45 kg (100 lbs) Own tools/equipment Tools Safety equipment/gear Safety glasses/goggles Gloves Mask Steel-toed safety boots Personal suitability Accurate Team player Health benefits Paramedical services coverage Financial benefits Bonus Long term benefits Maternity and parental benefits Other benefits Free parking available Team building opportunities Parking available
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