Overview
- You will be is responsible for performing skilled cutting, skinning, trimming, and evisceration of lamb carcasses to meet production and quality standards. This role requires strong knife-handling skills, physical endurance, and a solid understanding of meat processing and hygiene protocols.
Job Duties
- Perform all stages of meat butchering, including skinning, evisceration, trimming, deboning, and portion cutting according to company or client specifications.
- Ensure the safe handling of carcasses and maintain product integrity throughout the process.
- Inspect meat for defects, bruises, or contamination, and remove any substandard portions.
- Operate knives, saws, and other cutting tools in a safe and efficient manner.
- Maintain sanitation standards by cleaning and sanitizing tools, equipment, and workstations regularly.
- Adhere strictly to food safety, workplace safety, and WSIB regulations.
- Lift, carry, and move meat products weighing up to 50 lbs (23 kg) as part of daily operations.
- Work collaboratively with production team members to meet daily quotas and ensure consistent quality.
Skills and Experience
- Ability to stand for long periods and perform repetitive tasks
- Comfortable working with raw meat and using knives or cutting tools
- Ability to lift and move heavy products (up to 50 lbs)
- Good hand-eye coordination and steady hands
- Basic understanding of hygiene and food safety practices
Qualifications
- Experience in meat cutting is prefered
Special Requirements
- Willingness to learn proper cutting and trimming techniques
- Ability to follow instructions and standard operating procedures
- Attention to detail for accurate portioning and product presentation
- Ability to work efficiently to meet production targets
- Basic time-management and task organization