Chief Meat Fabricator

Head Butcher

• Maintain operational efficiency, ensuring daily activities align with company policies.
• Directly oversee direct reports, collaborating with the Sous Chef for effective performance management and evaluation.
• Prepare meat and poultry products for daily menus, adhering to quality control standards.
• Ensure complete knowledge of USPH rules and regulations, maintaining adherence on a daily basis.
• Oversee cleaning schedules for the Butcher Shop and thawing rooms, minimizing equipment damage.
• Prioritize the preparation of the Butcher Shop and thawing rooms for inspections by USPH inspectors or ship management.
• Store received meats and poultry in freezers during loading days.
• Transport necessary items from freezers to thawing rooms based on the Executive Chef's schedule.
• Optimize product yields and portions according to the Butcher Manual provided by corporate office.
• Complete Daily Butcher Recaps as required by the Executive Chef.
• Collaborate with Inventory Manager for inventory purposes in meat and poultry storage rooms as needed by the Food & Beverage Director.
• Ensure timely attendance of Butcher Shop personnel, proper uniforms, and maintain personal appearance and hygiene according to company policy.
• Be present during early standby periods during USPH inspections.
• Provide information about standard operations and assist guests and crew members with inquiries.
• Participate in meetings, training activities, courses, and work-related activities as required.

• Implement cost-effective measures through proper use and handling of records, supplies, and equipment.
• Identify potential expense reductions through effective cost control.
• Analyze operational problems, establish controls, review timesheets, and forward them to the Sous Chef for approval.
• Prepare various reports and letters using computer systems and equipment.
• Requisition items in correct quantities within acceptable timeframes and according to established control procedures.
• Conduct workstation spot checks to ensure correct item storage, minimizing deterioration and waste.

• Monitor and manage assigned workstation functions.
• Assign duties and responsibilities to staff.
• Observe and 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 to ensure adequate staffing.
• Inspect workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentor, develop, and provide on-the-job training to strengthen staff performance and prepare them for future advancement.

Required 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 is required.
• Strong management skills in a multicultural and dynamic environment.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of personalized service principles, 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.
• Basic understanding of accounting principles, including 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.