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- Education:
- Expérience:
- Secondary (high) school graduation certificate
- Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
- Remove feathers and singe and wash poultry to prepare for further processing or packaging
- Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
- Remove bones from meat
- Cleavers
- Knives
- Power cutting tools
- Saws
- Repetitive tasks
- Physically demanding
- Hand-eye co-ordination
- Standing for extended periods
- Will train
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 35 hours per week