Armstrong Artisan Meats in Armstrong, BC is seeking a Poultry Processor & Meat Cutter!
ABOUT Armstrong Artisan Meats
Armstrong Artisan Meats is a small licensed poultry abattoir operated by farmers to provide processing for their certified organic, pasture-raised poultry. There is also a meat cut and wrap portion of the business that cuts red meat (pork and beef) for Fresh Valley Farms, where the abattoir is located, and creates artisanal value-added products, like seasoned roasts and a variety of fresh sausages. The abattoir is on the farm where the majority of the livestock is raised, and there is potential for work on the farm as well if candidates are interested.
Armstrong Artisan Meats is a critical part of the food network supplying local, pasture-raised, certified organic poultry and red meat to consumers in the Okanagan and beyond. It is also an essential service provider to small and medium sized farms who would otherwise be unable to get their products to market, and it operates as a Certified Organic processor under the certification of Fresh Valley Farms.
Armstrong Artisan Meats is looking for folks interested in contributing to the local food system, who enjoy working in fast-paced, productive work environments, and who are physically fit. The ideal candidate would have a good attention to detail, and be able to follow standard operating procedures for food safety. We would like someone who is a good communicator; able to ask questions when clarification is required, and who works well with a group. Food safe certificate preferred, as well as past experience working in kitchens or with knives. An interest in local food production is also very valuable and training can be provided to anyone who wants to learn.
Poultry processing: working on a small production line (with two other employees) working with knives to trim necks and feet, eviscerate chickens/turkeys, vacuum cavity, detail poultry (checking for pin feathers), participate in parting up chickens, package whole and parted chickens, cleanup, following standard operating procedures for food safety and workplace safety.
Meat cutting/wrapping: working with the head butcher to trim, cut, and grind red meat and poultry, assist with the making of sausages as well as tying roasts and packaging.
Hours per week: 25-35 hours per week from May to November and 10-20 hours per week from December to April
Wage: Starting wage of $18/hr with wage increases based on motivation and ability
Email firstname.lastname@example.org if interested in the position with a list of relevant experiences or a resumé.
When applying, please mention you saw this posting at youngagrarians.org