Wage: $21.00 to $27.00 /?hour (+ $1.00/hour premium for night shift); Bonus, salary increases based on performance as per company policy 

Permanent 

Hours:  

Full-time (40h/week) 

Day shift starts between5:30 a.m. - 7:30 a.m. and ends between2:00 p.m. - 4:00 p.m.; evening shift for boning room: 3:00 pm. – 11:30 p.m. 

Occasional weekend and overtime work may be required 

Group Insurance Benefits after 3 months of employment (dental, extended medical, eyeglasses, as per benefit plan policy).  

Eligibility for staff sales (discounted food). 

Language: Basic English or French 

No education required  

Some experience required; on-the job training provided 

Ability to use knives properly 

Criminal record check if required to work at packaging facility and warehouse 

Personal suitability: Team player 

Able to work in a noisy, odourful, hot, or refrigerated environment 

Repetitive tasks 

Handling heavy loads (Up to 23 kg/50 lbs)  

Physically demanding 

Manual dexterity 

Hand-eye co-ordination 

Standing for extended periods 

Slaughter livestock 

Remove viscera and other inedible parts from carcasses 

Remove hide, clean and trim animal carcasses 

Cut carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging 

Divide carcasses into smaller portions for easy handling 

Remove skin, excess fat, bruises, or other blemishes from carcasses or meat portions 

Cut meat into specific cuts for wholesale use 

Remove bones from meat 

Package meat products in bags, boxes or other containers for wholesale shipments 

Review products and packaging for basic quality defects 

Guarantee adherence to health standards for raw meat management 

Knives 

Stunning devices 

Power cutting tools 

Saws