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Job Description & How to Apply Below
- Education:
No degree, certificate or diploma - Experience:
1 year to less than 2 years Work site environment - Cold/refrigerated 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 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 Employment terms options
- Evening Employment terms options
- Morning
- Day
- Overtime available
- Work Term:
Permanent - Work Language:
English - Hours:
40 hours per week
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