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 ...