butcher, slaughterhouse

Overview

Languages

French

Education

• Registered Apprenticeship certificate
• or equivalent experience

Experience

1 to less than 7 months

On site

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

Asset languages

• Arabic

Work setting

• Slaughter houses

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
• Remove bones from meat

Experience and specialization

Equipment and machinery experience

• Knives

Additional information

Work conditions and physical capabilities

• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Own tools/equipment

• Tools
• Safety equipment/gear
• Safety glasses/goggles
• Gloves
• Mask
• Steel-toed safety boots

Personal suitability

• Team player