Meat Processing Operative

You work on a moving line: you take the piece from the belt, trim the fat to the specification on the board, separate the cuts and place each one in its coded tray. The knife is sharpened on the steel between pieces and changed at every break. You weigh and label the finished tray, check the date code and place rejects in the marked bin. Temperature in the room is held between two and six degrees. One shift runs 06:00-14:00 from Monday to Friday, with Saturday cover by rota.

No previous experience required, the cut is taught on the line

Food handler certificate, or willingness to take the course in the first week

Able to work standing in a room held between two and six degrees

Steady with a knife and disciplined about sharpening and changing it

Repetitive movement tolerance, since the line keeps a fixed cadence

Basic English for labels and safety signs

Residence permit valid for work in Spain

Net salary from 1300 up to 1430 EUR per month

Pay in fourteen instalments, the two extra payments already inside the monthly figure quoted

Cold room supplement paid on top of the figure above

Permanent contract once the two month trial is finished

Thermal clothing, boots, mesh glove and apron provided and laundered

Canteen with a hot dish and a heated break room

Paid training on knife handling and on hygiene rules

Operatives who master the shoulder and loin cut move to the boning bench, the graded trade of the room, and the plant pays for the official meat handling course.

A tiled room held between two and six degrees, with washable floors, a knife sterilising station at each post and a heated break room next door. Thermal clothing, mesh glove, apron and boots are supplied by the employer.