--------- Slaughter livestock and remove viscera and other inedible parts from carcasses
Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging
Route goods to appropriate storage areas
Cut carcasses, sides and quarters
Clean and maintain work space
Organize and maintain inventory
Report stock irregularities to supervisors
Work conditions and physical capabilities
--------------------------------------------- Repetitive tasks
Physically demanding
Manual dexterity
Attention to detail
Standing for extended periods
Personal suitability
------------------------ Excellent oral communication
Time management
Experience
-------------- 1 year to less than 2 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 40 hours per week
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