Education:

No degree, certificate or diploma

Experience:

2 years to less than 3 years Work site environment Noisy Odours Hot Cold/refrigerated Work setting Slaughter houses Tasks Slaughter livestock and remove viscera and other inedible parts from carcasses 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 Work conditions and physical capabilities Repetitive tasks Handling heavy loads Physically demanding Manual dexterity Attention to detail Hand-eye co-ordination Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Team player Employment terms options Early morning Evening Shift Employment terms options Flexible hours Morning On call

Day Weekend Work Term:

Permanent Work Language:

English Hours:

40 hours per week

Salary:

$22.50 hourly ... See more