Head Butcher
Skills
About This Role
Key Responsibilities
- Ensures the smooth and efficient operation and control of the Butcher Shop and production on a day-to-day basis according to the company policies.
- Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
- Responsible for the thawing, butchering and preparation of all the meat and poultry to be used in the daily menus.
- Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed daily.
- Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damage.
- Ensures that the Butcher Shop and thawing rooms are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
- Duties include the storing of the received meats and poultry into the freezers on loading days.
- Responsible for the requisition and transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef’s thawing schedule.
- Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all the resulting trimmings are effectively used or disposed of.
- Completes all the Daily Butcher Recaps as required by the Executive Chef.
- Assists the Inventory Manager with taking inventory of all meat and poultry storage rooms as required by the Food & Beverage Director.
- Ensures that Butcher Shop personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
- Must be present in an early standby each time the ship is subject to a USPH inspection.
- Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
- Attends meetings, training activities, courses and all other work-related activities as required.
- Performs related duties as required.
- This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
- Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
Qualifications And Education
- Minimum of two years' experience as a Head Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and interpersonal skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
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