Meat Processing Operator

The responsibilities of the position span various areas within our meat production line, including:

• Slaughterhouse Section: Active participation in slaughterhouse tasks, covering offal processing, the head room, and the sacrifice area. We value tool handling and knowledge of hygiene and safety protocols.
• Deboning Room: Performing pork deboning tasks, using knives and other cutting tools with precision and efficiency. Manual dexterity and deep knowledge of the different parts of the animal and its cuts will be required.
• Packaging and Packing: Handling of packaging and packing machinery, ensuring the correct presentation and preservation of the final product. Final labeling tasks, guaranteeing traceability and the required information.
• Quality Control: Collaboration in the supervision of product quality at each stage of the process.
• Basic Maintenance: Participation in cleaning and basic maintenance tasks of the work areas and machinery.

• Fixed shifts from Monday to Friday:
• Morning shift: 05:00 to 13:30
• Afternoon shift: 15:00 to 23:30

Grup Montaner is looking to incorporate committed professionals with experience in the meat sector into its team to join a major factory located in Riudellots de la Selva.

If you have a vocation for work in the meat sector and are looking for stable employment in a dynamic environment, this is your opportunity.

If you meet the requirements and are passionate about the world of meat, do not hesitate to consider this exciting opportunity. At Grup Montaner, we value the talent, dedication, and commitment of our employees.

Join our team and be part of a benchmark company in the meat sector!

Keywords: operator, meat, pork, deboning, knife, packaging, slaughterhouse, meat industry, Riudellots de la Selva, Grup Montaner.

• Experience: Minimum 1 year of demonstrable experience in similar positions within the meat sector.
• Language: A basic level of spoken and written Spanish is required. Catalan is a plus.
• Knowledge: Familiarity with meat handling, especially pork. Experience in deboning tasks and the use of specialized knives.
• Skills: Manual dexterity, agility, and precision in cutting. Ability to work autonomously and in a team.
• Education: We value vocational training related to the food or meat sector, although it is not an indispensable requirement if adequate experience is held.
• Attitude: Commitment to quality, food safety, and efficiency. Proactivity and a desire to learn.
• Residence: Residence in Riudellots de la Selva or surroundings, or availability to commute.