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No previous experience required. Employee must be willing to work, willing to learn, and have transportation to and from the job site. Employee will be expected to learn: correct slaughter techniques using stunning devices and knives; skin, clean, and trim carcasses; how to de-bone meat; sharpen a knife; and general rules of safety.
Duties: De-boning cuts of pork, movement of product from one area of work to another. Other duties may be assigned from time to time. They may include but are not limited to: use of a weigh scale, moving and stacking boxes, preparing product for transport or storage, removal of waste product from the work area, etc.
Essential Skills
- Oral communication
- Working with others
- Continuous learning
Specific Skills
- 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
Work Setting
- Slaughter houses
- Meat processing and packing plants
Type of Equipment
- Stunning devices
- Saws
- Power cutting tools
- Knives