About this role
Education: No degree, certificate or diploma. Work site environment: Cold/refrigerated. 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. Attention to detail. Standing for extended periods. Weight handling: Up to 23 kg (50 lbs). Personal suitability: Accurate. Experience: 7 months to less than 1 year. Employment terms options: Evening. Flexible hours. Morning. Day. Overtime available. Support for youths: Offers on-the-job training tailored to youth.