Senior Meat Production Manager

The Head Butcher is responsible for the overall management of the Butcher Shop and production on a day-to-day basis according to company policies. They must have a complete knowledge of US Public Health Rules and Regulations and ensure that they are followed daily.

The ideal candidate will be able to direct, coach, support, supervise, and evaluate staff members effectively. They must also be able to requisition and transport necessary items from freezers to thawing rooms as per the Executive Chef's schedule.

This position requires strong planning, coaching, organizing, staffing, controlling, and evaluating skills. The successful candidate will be able to write reports and business correspondence and establish a good rapport with Senior Officers and the corporate office.

1. Ensures the smooth and efficient operation and control of the Butcher Shop and production on a day-to-day basis according to company policies.
2. Directs, coaches, supports, supervises, and evaluates all direct reports.
3. Responsible for the thawing, butchering, and preparation of all meat and poultry to be used in the daily menus.
4. Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed daily.
5. Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef's schedule, exercising proper methods to minimize equipment damage.
6. 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.
7. Duties include the storing of received meats and poultry into the freezers on loading days.
8. Responsible for the requisition and transportation of necessary items from the freezers to the thawing rooms as per the Executive Chef's thawing schedule.
9. Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all resulting trimmings are effectively used or disposed of.
10. Completes all Daily Butcher Recaps as required by the Executive Chef.
11. Assists the Inventory Manager with taking inventory of all meat and poultry storage rooms as required by the Food & Beverage Director.
12. 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.
13. Must be present in an early standby each time the ship is subject to a USPH inspection.
14. 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.
15. Attends meetings, training activities, courses, and all other work-related activities as required.
16. Performs related duties as required.

• 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 establish a good rapport with the ship's Senior Officers and the corporate office.