This is a full-time position located in Guelph, Ontario. Please note you may receive calls from a 204 area code if you are considered for the position
Note: This position does not provide any type of relocation assistance.
The Industrial Butcher job duties include
Skin, clean and trim carcasses;
Remove viscera and other inedible parts from carcasses;
Split carcasses into smaller portions to facilitate handling;
Remove skin, excess fat, bruises or other blemishes from carcasses or meat portions.
Work Site Environment: Harvest Floor Bloody, Odor and can get very warm
35% Knocking This task consists of rendering the animal insensible using a device called the knocking gun. As the animal is pulled through the restrainer, you will stun (knock) it using an air-powered tool that shoots a retractable steel pin into the brain of the animal. You must remain alert and continually monitor the discharge belt and stop the belt whenever workers are near the end of the belt.
Bleeding-Sticking - This task consists of cutting in the windpipe not greater than 1 inch in length by using the knife to stick the jugular vein then stick wind pipe above gullet then stick other jugular then reach behind the brisket point and sever the arteries being careful not to cut the tongue or weasand. This process is to allow all blood to drain from the animal. Employees must stop the line if an animal is not insensible and immediately re-stun the animal.
Skinning using knives - This task consists of removing the hide. This job involves very precise work to separate the hide from the carcass without damaging the hide or the carcass.
Skinning using air knives - This task consists of removing the hide. This is done using an air knife that has two blades that reciprocate opposite directions. These knives can be a very powerful tool when used correctly. This job involves very precise work to separate the hide from the carcass without damaging the hide or the carcass.
Gutting - This task consists of eviscerating the carcass, removing guts and organs and placing them in proper position on the moving table.
Report any deficiencies in any safety equipment to your supervisor immediately. All employees performing their job must use whizard gloves and mesh gloves.
Wash your hands and sleeves, and sanitize your knife after each carcass.
35% Safety is your first priority; always ensure that you are doing your part to keep you and your team members safe.
All issued Personal Protective Equipment and tools must be inspected before and after the start of each shift to ensure there are no deficiencies or malfunctions. Any questions or concerns must be directed to your Supervisor or Lead-Hand immediately.
Always ensure that you use your fall restraint belt and lanyard to prevent you from falling off of the bench.
All issued equipment and tools must be kept in sanitary condition at all times. All issued equipment and tools must be removed and properly stored at workstation on designated hooks and shelves while on breaks. All equipment must be cleaned and properly stored at the end of the shift in designated areas.
When using the air knife, avoid using too much pressure as this could cause the hide to become damaged.
Only one person is allowed to work on a carcass at one time. If more than one person is working, they may interfere with each other, resulting in an injury.
Always be aware of the position of adjacent workers to prevent bumping them or them bumping you. An unexpected bump could cause an injury.
Watch for slippery floors. WALK- DO NOT RUN OR RUSH.
Do not place hands in sanitizers. Water is 180 degrees Fahrenheit and will scald (burn) skin immediately.
Never remove knives from holders without PPE hand protection on this includes to clean them after shift or to remove from knife tub or cabinet.
Any stiffness, soreness or numbness must be reported to the Supervisor or and the Nurse immediately (even the first sign of any of the above).
As a worker, it is your legal right to know the hazards associated with the work that you are performing. You should review a copy of the hazard assessment for the task. If there are any hazards that are not identified in the hazard assessment, notify your supervisor immediately.
Know the Emergency Action Plan (EAP), take cover and ensure you are following instruction and know the nearest exit in case of emergency.
30% It is the responsibility of the employee to continue their conditioning program that was introduced, such as: stretch before, during and after work. Ask the Health & Wellness department for the correct hand and body stretching information.
Work with a sharp air knife, if your air knife is not sharp or working properly ask for assistance immediately. Dull knives require higher force and more repetitions to complete the necessary cuts for your job; this can lead to a wide variety of injuries.
Keep the product close to your body while working to help reduce reaching.
Avoid making excessive cuts/ movements to reduce repetition and improve efficiency.
Maintain a good upright posture. Avoid leaning into product, bend your knees to reduce force on your back.
Works with extremely sharp objects / tools, on a fast paced moving chain, on many different bench heights, with safety harness and PPEs.
Performing repetitive tasks
Fast paced environment
Physical Effort: This is a physically demanding position and will require continuous standing for extended periods of time, as well as some heavy lifting. Knife work involves regular repetitive use of hands, wrists, arms, shoulders.
Physical Environment: Regular exposure to factors such as temperature extremes, moving machinery, loud noise.
Sensory Attention: Regular need to give close attention- either hearing or seeing- to surroundings
Equipment and Machinery Experience: Manual cutting utensil, Band saw
High School Education or Equivalent
3-5 years butcher/knife experience required
Previous experience in meat processing environment using manual cutting utensils and band saws.
Must pass company medical examination
Must pass criminal background check
Certificate of Meat Cutting Program
Ability to work under pressure and meet tight deadlines
Ability to stand and perform repetitive physical tasks for extended periods of time
Commitment to safety and quality processes
Attention to detail and work well with others
Enthusiasm and willingness to learn and develop
Excellent hand-eye coordination and decision making skills
Basic English communication skills