About

Education: No degree, certificate or diploma. Work site environment: Cold/refrigerated. Tasks: 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. Equipment and machinery experience: Knives. Power cutting tools. Stunning devices. Work conditions and physical capabilities: Repetitive tasks. Handling heavy loads. Physically demanding. Attention to detail. Hand-eye co-ordination. Standing for extended periods. Bending, crouching, kneeling. Weight handling: Up to 23 kg (50 lbs). Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Day. Weekend.