slaughterhouse butcher

Overview

Languages

English

Education

• No degree, certificate or diploma

Experience

7 months to less than 1 year

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

• Noisy
• Cold/refrigerated

Work setting

• Slaughter houses
• Meat processing and/or packing plant/establishment

Responsibilities

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

Experience and specialization

Equipment and machinery experience

• Knives
• Power cutting tools
• Saws
• Stunning devices

Additional information

Transportation/travel information

• 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
• Standing for extended periods

Weight handling

• Up to 45 kg (100 lbs)

Benefits

Health benefits

• Dental plan
• Health care plan

Financial benefits

• Life insurance

Long term benefits

• Long-term care insurance

Other benefits

• Free parking available
• Travel insurance