Summary Butcher, Retail in the West Coast–Northern Peninsula–Labrador Region
Find key facts and figures about working as a butcher, retail. The following information is applicable to all Butchers - retail and wholesale (NOC 63201).
Description
Butchers prepare standard and specialty cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments. They are employed in supermarkets, grocery stores, butcher shops and fish stores or may be self-employed. Butchers who are supervisors or heads of departments are included in this unit group. Apprentices are also included in this unit group
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Requirements
Post-secondary or apprenticeship
This occupation usually requires a college diploma (community college, institute of technology or CÉGEP), an apprenticeship training of less than 2 years, or more than 6 months of on-the-job training.
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Wages
Not available
Median wage in Newfoundland and Labrador
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Prospects
Varies
The job prospects vary across Canada depending on the province or territory.
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Jobs
1 job
advertised in the West Coast–Northern Peninsula–Labrador Region
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Competencies
- Management of Personnel Resources
- Management of Material Resources
- Management of Financial Resources
- Coordinating
- Instructing
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