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Job Details

Industrial Butcher Posted on Sep 11, 2017 by JBS Food Canada ULC

  • Location Brooks, AB
  • Earnings $16.35 to $22.20 hourly
  • Work Hours 40 hours per week
  • Position Permanent Full Time
  • Vacancies 85 Vacancies
  • Closing Date Jan 03, 2018
Job Requirements

Employer

JBS Food Canada ULC

Languages

English

Education

Secondary (high) school graduation certificate

Equipment and Machinery Experience

  • Stunning devices
  • Saws
  • Power cutting tools
  • Knives

Experience

1 to less than 7 months

Weight Handling

Up to 23 kg (50 lbs)

Work Setting

  • Slaughter houses
  • Meat processing and/or packing plant/establishment

Specific Skills

  • Slaughter livestock and remove viscera and other inedible parts from carcasses
  • Remove bones from meat
  • 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

Security and Safety

  • Bondable
  • Drug test

Work Site Environment

  • Noisy
  • Odours
  • Dusty
  • Hot
  • Cold/refrigerated

Work Conditions and Physical Capabilities

  • Repetitive tasks
  • Handling heavy loads
  • Physically demanding
  • Manual dexterity
  • Attention to detail
  • Hand-eye co-ordination
  • Combination of sitting, standing, walking
  • Standing for extended periods
  • Bending, crouching, kneeling

Personal Suitability

  • Accurate
  • Team player

How to Apply

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

By Mail

PO Box 1868, 193002a Range Road 150
Brooks, Alberta T1R1C6

In Person

PO Box 1868, 193002a Range Road 150
Brooks, Alberta T1R1C6

Advertised Until

Jan 03, 2018

Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

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