Butcher Jobs in Canada
Sector: Agriculture & Food Processing · Typical gross pay: 17.60–29.00 CAD/hour · Typical locations: Quebec (Montreal), Ontario, New Brunswick / Nova Scotia
Pay ranges are indicative gross hourly bands and vary by province, employer, union/non-union environment, experience, and overtime premiums.
Role snapshot
This page describes a typical Butcher / Meat Cutter role in Canada, including retail butcher shops and meat-processing employers. Final duties and requirements depend on the specific workplace and provincial rules.
- Typical range: 17.60–29.00 CAD/hour
- What moves pay: province, experience, speed/accuracy, shift premiums, overtime, union agreements (where applicable)
- Overtime: may be paid at premium rates depending on provincial rules and employer policy
- Day or early-morning shifts are common (retail counters, production lines)
- Cold / refrigerated areas are typical
- Standing, repetitive motions, and safe knife handling are essential
Day-to-day responsibilities
Retail / butcher-shop focus
- Cut, trim, debone, portion and prepare meat to spec
- Operate grinders/slicers (where trained), weigh and label products
- Maintain attractive case presentation and rotate stock (FIFO)
- Support basic customer requests and order accuracy
Meat-processing focus
- Production cutting, trimming, deboning and packing tasks on a line
- Follow SOPs for sanitation, allergen control and temperature handling
- Record weights/labels and complete routine quality checks
- Clean tools, stations and equipment to schedule
Skills & requirements
Must-have
- Reliable knife skills (safe, controlled cuts; consistent portions)
- Clean work habits and strong sanitation discipline
- Ability to stand for long periods and lift moderate loads as required
- Basic communication in English for safety and team coordination
Nice-to-have
- Experience with meat counters, case displays, or plant production lines
- Food-safety training (HACCP-style environments) and audit readiness
- Comfort with refrigerated environments and fast-paced throughput targets
- Trade certification/apprenticeship background (where applicable)
Work conditions, safety & tools
- Safety: cut-resistant gloves (where required), eye protection as needed, strict knife handling rules
- PPE: hair/beard nets, apron, non-slip footwear, steel-toe boots depending on site policy
- Tools: knives, sharpening steels, scales; some workplaces use grinders/slicers/band saws for trained staff
- Standards: hygiene, temperature control, and cleaning checklists are non-negotiable
Documents for legal work in Canada (general)
Employers can only hire candidates who are legally eligible to work in Canada. The exact pathway depends on the candidate’s status and the employer’s ability to support hiring.
- Valid identity documents (typically a passport)
- Appropriate work authorization (e.g., employer-specific work permit or open work authorization, depending on the case)
- Background checks may apply for certain employers
- Proof of experience and any relevant certificates can materially improve selection odds
Candidate fit
You are a good fit if you…
- Work clean and keep tools/bench under control throughout the shift
- Can portion consistently (weights, cuts, labels) without rushing into mistakes
- Are comfortable working in refrigerated areas and staying focused
- Follow safety procedures even when production/retail gets busy
- Take feedback well and improve speed without sacrificing accuracy
- Can communicate clearly on safety and order specs in English
This role is not for you if you…
- Dislike repetitive hands-on work or standing for most of the day
- Are not comfortable around knives, saws, or strict hygiene routines
- Prefer unpredictable tasks over steady throughput and procedures
- Ignore safety rules “to be faster”
Hiring story
Many Canadian employers hire butchers when demand rises for consistent portioning, clean output, and safe throughput. The strongest candidates combine knife control with discipline: accurate cuts, tidy stations, and calm communication even during busy retail hours or high-volume production.
How to apply
- Create or upload your CV: mavial.pl/en/cv.html
- Include meat-cutting experience, tools you used, settings (retail/plant), and availability
- Submit your application — we contact shortlisted candidates
Note: CV screening is strict. If you do not attach a CV, your application is not considered.
Related roles in Agriculture & Food Processing
Internal links to similar vacancies
FAQ
Is a CV required?
Yes. Candidates without a CV are not considered. Use mavial.pl/en/cv.html.
Is the pay shown net or gross?
The range on this page is gross (before deductions). Final take-home pay depends on deductions and individual circumstances.
What makes a butcher candidate competitive in Canada?
Clean knife work, consistent portioning, reliable hygiene routines, and safe handling under pressure. Experience in cold rooms or high-throughput settings is often valued.
Do I need a trade certificate or Red Seal?
Requirements vary by province and employer. Some workplaces value apprenticeship/trade backgrounds. The Red Seal Program is a Canada-wide standard used in many skilled trades; whether it applies depends on the specific trade and province.
Where are typical locations?
Quebec (Montreal), Ontario, New Brunswick / Nova Scotia. Actual sites vary by employer and project needs.