Permanent, Full time Starts as soon as possible 22.00 hourly / 40 hours per week Languages : English or French Education : No degree, certificate or diploma Experience : 1 year to less than 2 years On site:   Work must be completed at the physical location. There is no option to work remotely. Work setting : Slaughter houses, Meat processing and/or packing plant/establishment Willing to relocate 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 Experience and specialization : Equipment and machinery experience; Knives; Power cutting tools; Saws; Stunning devices Additional information...

Starts as soon as possible 35.00 hourly / 40 hours per week On site:  Work must be completed at the physical location. There is no option to work remotely. Languages:  English or French Work setting: Restaurant       Willing to relocate Early mornings Number of positions: 1 Experience Required 1 year to less than 2 years Education Required College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Responsibilities / Tasks:  Determine the size of food portions and costs; Plan menus and estimate food requirements for their realization; Requisition food and kitchen supplies; Prepare and cook complete meals or individual dishes and foods; Prepare dishes for customers with food allergies or intolerances; Inspect kitchens and food service areas; Order supplies and equipment; Maintain inventory and records of food, supplies and equipment; Clean kitchen and work areas;...