Meat Processing Worker

You take the carcass or the portion from the line, cut to the specification card, trim the fat and put the cut on the grading belt. On the packing side you weigh, place the tray, seal it, apply the label and check the date code against the batch sheet. Knives are steeled every twenty minutes and sent for sharpening at the break. The hall is kept at four degrees and you take a fifteen minute warm break every two hours.

No trade qualification needed, knife training is given on site

Able to work standing in a chilled hall at four degrees

Steady hands and care with a boning knife

Understands food hygiene rules and personal cleanliness

Willing to start at 06:00 and to work a longer day in peak weeks

Basic English or Greek for the specification card and the labels

Residence and work authorisation for Greece, arranged before arrival

Net salary from 980 up to 1078 EUR per month

Permanent contract after a three month trial period

Full EFKA insurance and the Greek fourteen salary year

Overtime paid at the statutory rate in peak weeks

Company bus from Thessaloniki centre, Stavroupoli and Oraiokastro

A hot meal in the canteen on every worked shift

Thermal clothing, chain mail glove, boots and knives provided

A worker who reaches the plant standard on deboning moves to the specialist cuts line, which carries a knife allowance. The plant trains its own quality checkers and line leaders from the cutting hall.

A chilled hall at four degrees with stainless benches, hand wash stations at every entrance and a heated break room. A chain mail glove, a cut resistant apron, thermal clothing and non slip boots are supplied and replaced by the employer.