BOUCHER - H/F

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• 2d

  Boucher

  Saint-Joseph-du-Lac, QC

  Full Time

  I

  IGA

  Candidates need an interest in food, motivation and resourcefulness. A vocational diploma in butchery and experience are an asset, and training is offered to candidates without prior butchery experience.

  2d

  Boucher

  Terrebonne, QC

  Full Time

  I

  IGA

  Candidates need a vocational diploma in butchery or experience in the field, though the posting welcomes applicants new to butchery who want to learn. Strong interest in food and meat cutting and a motivated, resourceful attitude are expected.

  3d

  Boucher

  Québec, QC

  Full Time

  I

  IGA

  Candidates need an interest in food, motivation and resourcefulness. A vocational diploma in butchery and experience are an asset, and training is offered to candidates without prior butchery experience.

  3d

  Boucher

  Maria, QC

  Full Time

  I

  IGA

  Candidates need curiosity, motivation and resourcefulness; a vocational diploma in butchery and experience are an advantage but not required. Prior butchery work is welcome, and training is provided.

  3d

  Boucher

  Longueuil, QC

  Full Time

  I

  IGA

  Candidates need an interest in food, motivation and resourcefulness. A vocational diploma in butchery and experience are an asset, and training is offered to candidates without prior butchery experience.

  3d

  Boucher

  Mont-Joli, QC

  Part Time

  I

  IGA

  Candidates need an interest in food, motivation and resourcefulness; prior butcher experience or a vocational diploma is an asset but not required. IGA offers training for newcomers to the trade.

  4d

  Boucher

  Lévis, QC

  Full Time

  I

  IGA

  Candidates need a vocational diploma in butchery or experience in the field, though the posting welcomes applicants new to butchery who want to learn. Strong interest in food and meat cutting and a motivated, resourceful attitude are expected.

  5d

  Boucher

  Beauport, QC

  Full Time

  I

  IGA

  Candidates need an interest in food, motivation and resourcefulness. A vocational diploma in butchery and experience are an asset, and training is offered to candidates without prior butchery experience.