Job Description
Work Term
- Permanent
Work Language
- French
Hours
- 35 to 40 hours per week
Education
- No degree, certificate or diploma
Experience
- 1 to less than 7 months
Work Site Environment
- Noisy
- Odours
- Dusty
- Hot
- Cold/refrigerated
- Wet/damp
Work Setting
- Slaughter houses
- Meat processing and/or packing plant/establishment
- Poultry processing plant
Tasks
- Slaughter livestock and remove viscera and other inedible parts from carcasses
- 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
- Remove filled containers ...