HOW TO GET THERE
Typical pathway
Many people enter this job with a high school diploma, though some start with less or with a trades-related credential. Employers may train new workers on the job, especially for store procedures, safety, and cutting techniques. Related experience in food handling, retail, or processing can help. The exact pathway can vary by employer and province. Students interested in this field can build useful experience through part-time food service work, co-op placements, or other jobs that teach safe tool use, teamwork, and customer service. Good hand skills and comfort working in a cold environment are also helpful.
THE WORK
What you may do
Workers in this occupation cut, trim, and prepare meat, poultry, and fish for retail sale or further processing. They remove bones, skin, fat, and other unwanted parts, then portion products into the sizes customers or employers need. They may also prepare special cuts, weigh and wrap items, and make displays look neat and appealing. Cleanliness, safe tool handling, and careful attention to product quality are important every day. Depending on the workplace, they may also label products, check freshness, and help keep work areas and equipment clean. Tasks can be repetitive, but accuracy matters because products must meet store or processing standards.
A DAY IN THE LIFE
What a day can include
A typical day may begin with checking workstations, tools, and product orders. The worker then prepares meat, poultry, or fish by trimming, cutting, and portioning items for sale or production. During the shift, they may repeat the same cuts many times while staying careful about safety and cleanliness. They often weigh, package, and label products, and they may refill display cases or prepare items for the next stage of processing. Throughout the day, they clean surfaces and equipment, dispose of waste properly, and work closely with others to keep the area running smoothly. The pace can be steady and busy, especially when customer demand is high.
SKILLS TO BUILD