Senior Meat Production Supervisor

Head Meat CutterAbout the Role:We are seeking a highly skilled and experienced Head Meat Cutter to join our team. As a key member of our culinary department, you will be responsible for the smooth operation of our butcher shop and production on a day-to-day basis.Main Responsibilities:Ensure the efficient operation of the butcher shop and production area, adhering to company policies and standards.Direct, coach, support, supervise, and evaluate direct reports to ensure high-quality results.Responsible for the thawing, cutting, and preparation of all meat and poultry used in daily menus.Maintain a complete knowledge of United States Public Health Rules and Regulations, ensuring compliance in daily operations.Cleanliness of the butcher shop and thawing rooms must meet Executive Chef's schedule, minimizing equipment damage.Prepare the butcher shop and thawing rooms for USPH inspections, ensuring readiness at all times.Store received meats and poultry into freezers on loading days.Transport necessary items from freezers to thawing rooms as per Executive Chef's thawing schedule.Evaluate product yields and portions according to the Butcher Manual, utilizing resulting trimmings effectively.Complete Daily Butcher Recaps as required by the Executive Chef.Assist the Inventory Manager with inventory taking in meat and poultry storage rooms as required by the Food & Beverage Director.Ensure Butcher Shop personnel arrive on time, dressed in proper uniforms, with special attention to those working in public areas.Be present during early standby periods when the ship is subject to USPH inspection.Aware of and/or acquire necessary knowledge to comply with ship's standard operating procedures, assisting guests and crew members with inquiries.Attend meetings, training activities, courses, and other work-related activities as required.Perform related duties assigned by supervisor or management.Financial Responsibilities:Control costs through proper use, handling, and maintenance of records, reports, supplies, and equipment.Analyze operational problems and establish controls to minimize expenses.Review timesheets and forward them to the Sous Chef for approval.Prepare various reports and letters using personal computer systems and equipment.Ensure correct item requisitioning within acceptable timeframes, following established control procedures.Conduct workstation spot checks to minimize deterioration and waste.Motivational Responsibilities:Monitor and manage assigned workstation functions.Assign duties and responsibilities to staff, monitoring their performance.Evaluate staff and work procedures to ensure quality standards and service are met.Make recommendations regarding personnel actions such as new hire requests and discharges.Inspect workstations, work areas, equipment, etc., to ensure efficient service and conformance to standards.Mentor, develop, and provide on-the-job training to staff to strengthen their current performance and preparation for future advancement.Required Skills and Qualifications:Minimum two years' experience as a Head Butcher in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).Culinary school degree required.Strong management skills in a multicultural and dynamic environment.Excellent communication, problem-solving, decision-making, and interpersonal skills.Superior customer service, teamwork, and conflict resolution skills.Knowledge of personalized service principles, 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.Familiarity with basic accounting principles such as numbering flow, 'Debits/Credits', adjusting entries, and corrections.Ability to write reports and business correspondence and establish good rapport with Senior Officers and the corporate office.