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YOU MUST BE LEGALLY ENTITLED TO WORK IN CANADA.
***YOU MUST HAVE CANADIAN CITIZENSHIP, PERMANENT RESIDENT, OR AN OPEN WORK PERMIT***
DO YOU HAVE EXPERIENCE SLAUGHTERING CATTLE & HOGS?
DO YOU HAVE A VALID FIREARMS LICENCE?
Are you interested in learning a new skill and being trained for a career opportunity?
Do you like working with your hands?
Do you have experience hunting, fishing, cutting meat or sausage making?
Do you like variety in your job?
Are you seeking steady year round work?
Do you take pride in your work?
IF YES, THIS JUST MIGHT BE THE JOB FOR YOU!
Learn from experienced Butchers and Cutters
This is a Full time position to start immediately.
MONDAY TO FRIDAY 7 a.m. - 12 noon & 1 - 4 p.m.
Work and learn to be a Butcher 2-3 days per week
Work and learn meat cutting and packaging 2-3 days per week
***YOU MUST HAVE CANADIAN CITIZENSHIP, PERMANENT RESIDENT CARD, OR AN OPEN WORK PERMIT.***
YOU MUST BE LEGALLY ENTITLED TO WORK IN CANADA to apply.
Duties Include:
Receiving, handling, and caring for livestock
Slaughter/euthanize livestock using stunning devices and knives
Dehairing
Skin, clean and trim carcasses
Remove viscera and other inedible parts from carcasses
SRM and Non SRM removal and handling
Split carcasses into sides
** Successful individual must be willing to learn, must be in good physical health and capable of heavy lifting.
** Working in various temperature environments from cold to warm and humid.
** All duties associated with care, handling, and slaughter of cattle and hogs
** All duties associated with cutting beef and pork
** Working directly with livestock, plant labourer and other duties as assigned
** Basic legible printing and math skills are required.
** Experience operating a farm tractor is an asset
** Completion of a Food Safety course is an asset
Experience is preferred but employer will train the right candidate.
Essential Skills
- Writing
- Oral communication
- Working with others
- Problem solving
- Job task planning and organizing
Specific Skills
- Slaughter cattle, calves, and sheep as prescribed by religious laws
- Slaughter livestock and remove viscera and other inedible parts from carcasses
- De-bone meat
- Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
- Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
Work Setting
- Slaughter houses
- Meat processing and packing plants
Type of Equipment
- Saws
- Power cutting tools
- Knives
- Cleavers
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