Executive Butcher

Key Responsibilities

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• Serve as a key leader in the Butcher Shop, ensuring the smooth and efficient operation of daily tasks according to company policies.
• Direct and supervise staff members, providing coaching and support to help them reach their full potential.
• Oversee the thawing, butchering, and preparation of all meats and poultry for daily menus.
• Maintain a thorough understanding of United States Public Health Rules and Regulations, ensuring compliance at all times.
• Ensure the cleaning of the Butcher Shop and thawing rooms is done in accordance with the Executive Chef's schedule, minimizing equipment damage.
• Prepare the Butcher Shop and thawing rooms for announced or unannounced USPH inspections, guaranteeing they meet the highest standards.
• Responsibly store received meats and poultry into freezers on loading days.
• Arrange for the transportation of necessary items from freezers to thawing rooms based on the Executive Chef's thawing schedule.
• Monitor product yields and portions to align with the Butcher Manual provided by the corporate office, optimizing waste reduction.
• Complete Daily Butcher Recaps as required by the Executive Chef.
• Collaborate with the Inventory Manager to take inventory of meat and poultry storage rooms, adhering to Food & Beverage Director guidelines.
• Ensure staff punctuality and adherence to proper uniforms, particularly those working in public areas, maintaining personal appearance and hygiene according to company policy.
• Be available for early standby during USPH inspections.
• Stay informed about shipboard operations and be prepared to assist guests and crew members with inquiries.
• Attend meetings, training activities, courses, and other work-related events as required.
• Perform related duties as assigned by supervisors or management.

Financial Responsibilities

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• Take charge of cost containment through the effective use, handling, and maintenance of records, reports, supplies, and equipment.
• Identify and implement cost-saving measures through sound cost control practices.
• Analyze operational problems and establish controls, reviewing timesheets and forwarding them to the Sous Chef for approval.
• Generate various reports and letters using computer systems and equipment.
• Procure items in the correct quantities, within acceptable timeframes, and in accordance with established control procedures.
• Conduct workstation checks to ensure items are correctly stored, minimizing deterioration and waste.

Motivational Responsibilities

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• Monitor and manage workstation functions.
• Assign duties and responsibilities to staff members.
• Evaluate staff and work procedures to ensure quality standards and service delivery.
• Recommend personnel actions such as new hires and discharges to ensure adequate staffing levels.
• Inspect workstations, work areas, equipment, etc., to ensure efficient service and conformance to standards.
• Provide mentorship, development, and on-the-job training to strengthen staff performance and prepare them for future advancement opportunities.

Qualifications and Education

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• 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 is mandatory.
• Proven management skills in multicultural and dynamic environments.
• Strong communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, team-building, and conflict resolution skills.
• Familiarity with personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Effective planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Understanding of basic accounting principles, including numbering flow, debits/credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence, establishing good relationships with Senior Officers and the corporate office.