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Meat Cutter Helper Jobs in Canada

Sector: Agriculture & Food Processing · Typical pay (gross): CAD 18.00–26.15/hour · Typical locations: British Columbia, Ontario, Nova Scotia, Newfoundland & Labrador

CV REQUIRED: candidates without a CV are not considered. Upload your CV: mavial.pl/en/cv.html.
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Hiring story Pay (gross) Day-to-day Requirements Candidate portrait How to apply FAQ
Food processing sites Shift work may apply Overtime often available (site-dependent) Cold / refrigerated areas possible

Hiring story: why employers need Meat Cutter Helpers now

Canadian meat processors and high-volume retail operations run on predictable throughput: receiving, trimming, portioning, packing, labeling, and sanitation. When production peaks (seasonality, promotions, staffing gaps), employers add Meat Cutter Helpers to keep lines moving safely and consistently.

This page describes a typical Meat Cutter Helper role in Canada. Exact duties, schedules, and site rules depend on the employer and province. Use it to understand expectations and apply with your CV.

Helper / assistant level Packaging + line support Sanitation and food-safety routines Attention to safety and pace

Pay in Canada (gross) and what drives your rate

Typical gross hourly pay for meat-plant cutting roles often falls in the CAD 18.00–26.15/hour range. Helper roles commonly start nearer the lower end and grow with line competence, knife skills (if applicable), and reliability.

  • Province & local labour market: wages differ across Canada and by plant location.
  • Union vs non-union: pay grids and premiums may apply on unionized sites.
  • Experience & task mix: packing/sanitation vs trim support vs knife-assisted tasks.
  • Shift & throughput: nights, weekends, and peak periods can affect total earnings.

Overtime and shift premiums (site-dependent)

Overtime availability varies by employer, season, and production volumes. Premiums may exist for nights/weekends depending on site policy.

Typical work conditions

  • Schedule: full-time shifts are common; rotating or weekend schedules may apply
  • Environment: refrigerated rooms, standing work, fast-paced production lines
  • Safety: strict hygiene, PPE rules, and machine/knife safety protocols
  • Deductions: statutory payroll deductions apply (per law); other deductions depend on employer policy
  • Accommodation/travel: sometimes available; always depends on project/location

Pay ranges are indicative (gross). Actual pay depends on province, overtime, shift premiums, experience, and employer policy.

What you will do (day-to-day)

As a Meat Cutter Helper, you support production quality and speed. Most employers expect reliable execution of routine tasks with consistent safety and hygiene.

Core tasks

  • Assist with portioning/trim support under supervision (task mix varies by site)
  • Pack, label, and verify product lots (weights, counts, basic quality checks)
  • Stage product for shipping or internal transfer; keep work areas organized
  • Perform washdown/cleaning per sanitation schedule and site standards
  • Report defects, contamination risks, or unsafe conditions immediately

Food-safety and sanitation responsibilities

  • Follow hygiene routines: handwashing, glove changes, hair/beard control, tool cleaning
  • Prevent cross-contamination (raw/ready-to-eat separation where relevant)
  • Respect allergen controls and labeling rules when present
Physical demands: standing for long periods, repetitive handling, and lifting (often up to ~20–25 kg) may apply. Work in cold areas is common in meat processing.

Tools, PPE, and work environment

What you may use

  • Scales, labels, basic packing tools, carts/pallet jacks (site-dependent)
  • Sanitation tools and approved cleaning agents (as trained)
  • Knives or cutters only if trained/authorized for the task

PPE and standards

  • Protective clothing (aprons/sleeves), cut-resistant gloves where required
  • Safety footwear and hearing protection on some sites
  • Follow lockout/guarding rules around equipment and conveyors

Candidate portrait

You are a good fit if you…

  • Can follow hygiene and safety routines without shortcuts
  • Prefer clear processes and can repeat tasks consistently
  • Are comfortable in cold environments and fast-paced lines
  • Show up on time and can maintain steady output quality
  • Can communicate basics in English (safety, timing, issues)
  • Are willing to learn site standards (labels, lots, sanitation checklists)

This role is not for you if you…

  • Dislike repetitive work or struggle with shift schedules
  • Cannot comply with hygiene/PPE rules consistently
  • Have difficulty standing for long periods or handling cold areas
  • Prefer unstructured tasks with frequent variety

How to apply (CV required)

  1. Create or upload your CV: mavial.pl/en/cv.html
  2. Include: work history, shift availability, province preferences, and any certificates
  3. Submit your application — we contact shortlisted candidates

Tip: If you have any meat plant exposure (packing, sanitation, trimming support), list it clearly with dates and tasks.

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FAQ

Is a CV required?

Yes. Candidates without a CV are not considered. Use mavial.pl/en/cv.html.

Is this role suitable for entry-level candidates?

Often yes. Many employers provide site onboarding and task training. However, reliability, hygiene discipline, and the ability to keep pace are essential.

What affects the gross hourly rate?

Province, employer policy, union/non-union conditions, task mix (packing vs trim support), and overtime/shift premiums where applicable.

Do I need special certificates?

Not always for helper-level roles. Food-safety or workplace safety training can be an advantage, and some sites may require onboarding checks.