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industrial meat cutter Verified
Posted on January 30, 2024 by Employer details Family Meats 2018 Ltd.
Job details
Education: Secondary (high) school graduation certificate. Work site environment: Cold/refrigerated. Work setting: Meat processing and/or packing plant/establishment. 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. Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use. Remove bones from meat. Train meat cutters. Cut, trim and prepare standard cuts of meat. Cut carcasses, sides and quarters. Clean meats to prepare for processing or cutting. Equipment and machinery experience: Cleavers. Knives. Power cutting tools. Saws. Stunning devices. Work conditions and physical capabilities: Repetitive tasks. Physically demanding. Manual dexterity. Attention to detail. Hand-eye co-ordination. Standing for extended periods. Experience: 3 years to less than 5 years. Health benefits: Dental plan. Disability benefits. Health care plan. Paramedical services coverage. Vision care benefits. Financial benefits: Group insurance benefits. Life insurance. Other benefits: Other benefits.- Location5710 49 StreetPonoka, ABT4J 1E1
- Salary$26.00 to $27.00HOUR hourly (To be negotiated) / 36 to 44 hours per week
- Terms of employment Permanent employmentFull time
- Day, Weekend, Shift, Overtime
- Start date Starts as soon as possible
- Benefits: Health benefits, Financial benefits, Other benefits
- vacancies 2 vacancies
- Verified
- Source Job Bank #2775277
This employer has an approved Labour Market Impact Assessment (LMIA) to hire a foreign worker to fill labour or skills shortages on a temporary basis. Canadians and Permanent residents are able and encouraged to apply. Learn more.
Overview
Languages
English
Education
- Secondary (high) school graduation certificate
Experience
3 years to less than 5 years
Work site environment
- Cold/refrigerated
Work setting
- Meat processing and/or packing plant/establishment
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
- Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use
- Remove bones from meat
- Train meat cutters
- Cut, trim and prepare standard cuts of meat
- Cut carcasses, sides and quarters
- Clean meats to prepare for processing or cutting
Experience and specialization
Equipment and machinery experience
- Cleavers
- Knives
- Power cutting tools
- Saws
- Stunning devices
Additional information
Work conditions and physical capabilities
- Repetitive tasks
- Physically demanding
- Manual dexterity
- Attention to detail
- Hand-eye co-ordination
- Standing for extended periods
Benefits
Health benefits
- Dental plan
- Disability benefits
- Health care plan
- Paramedical services coverage
- Vision care benefits
Financial benefits
- Group insurance benefits
- Life insurance
Other benefits
- Other benefits
Employment groups Help - Employment groups
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
- Indigenous people
- Newcomers to Canada
- Visible minorities
Who can apply to this job?
Only apply to this job if:
- You are a Canadian citizen, a permanent or a temporary resident of Canada.
- You have a valid Canadian work permit.
If you are not authorized to work in Canada, do not apply. The employer will not respond to your application.
Important notice: This job posting was posted directly by the employer on Job Bank. The Government of Canada has taken steps to make sure it is accurate and reliable but cannot guarantee its authenticity.
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