Master Meat Cutter

Head Butcher

About This Role:

• Elevate the quality and efficiency of our Meat Department by ensuring seamless daily operations according to food safety policies.
• Direct, mentor, and evaluate team members (in collaboration with Executive Chef) to optimize performance and meet service standards.
• Exhibit expertise in thawing, butchering, and preparation of meats and poultry for our menus.
• Maintain strict adherence to United States Public Health Rules and Regulations, guaranteeing a safe food environment.
• Ensure thorough cleaning and maintenance of Meat Department and thawing rooms, minimizing equipment damage.
• Prepare the Meat Department and thawing rooms for any announced or unannounced USPH inspections.
• Coordinate the storage and transportation of meat and poultry products from freezers to thawing rooms according to the Executive Chef's schedule.
• Foster optimal product yields and portions as per the corporate-provided Butcher Manual, utilizing all trimmings effectively.
• Submit daily reports and maintain accurate records of Meat Department activities.
• Collaborate with Inventory Manager on inventory checks and assist with resolving discrepancies.

Key Responsibilities:

• Control costs through efficient use of resources, supplies, and equipment.
• Identify potential expense reductions through effective cost control measures.
• Analyze operational problems and implement corrective actions.
• Review timesheets and forward them to Executive Chef for approval.
• Prioritize requisitions and inventory management to minimize waste and deterioration.

Motivational Responsibilities:

• Monitor workstations, assign duties, and evaluate staff performance to ensure quality standards are met.
• Recommend personnel actions, such as new hires and discharges, to maintain adequate staffing levels.
• Provide ongoing training and development opportunities for staff members to enhance their performance and career growth.

Qualifications and Education:

• Minimum two years' experience as a Head Butcher in upscale establishments (cruise ship experience preferred).
• Culinary school degree required.
• Proven leadership skills in multicultural environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Demonstrated customer service, team-building, and conflict resolution skills.