Head Meat Cutter

We are seeking a highly skilled Lead Meat Cutter to manage our butcher shop and production team onboard our cruise ships. The ideal candidate will possess a strong culinary arts background, excellent management skills, and the ability to thrive in a fast-paced environment.

The successful applicant will be responsible for ensuring smooth operation and control of the butcher shop and production on a day-to-day basis, according to company policies and standards. This will involve directing, coaching, supporting, supervising, and evaluating all direct reports to ensure quality service and conformance to standards.

Key Responsibilities:

• Ensure smooth operation and control of the butcher shop and production on a day-to-day basis according to company policies and standards.
• Direct, coach, support, supervise, and evaluate all direct reports to ensure quality service and conformance to standards.
• Maintain knowledge of United States Public Health Rules and Regulations and ensure compliance daily.
• Clean and maintain the butcher shop and thawing rooms as per Executive Chef's schedule, minimizing equipment damage.
• Prepare butcher shop and thawing rooms for USPH inspections.
• Store received meats and poultry into freezers on loading days.
• Requisition and transport necessary items from freezers to thawing rooms as per Executive Chef's thawing schedule.
• Ensure product yields and portions meet Butcher Manual standards, utilizing trimmings effectively or disposing of them properly.
• Complete Daily Butcher Recaps as required by Executive Chef.
• Assist Inventory Manager with taking inventory of meat and poultry storage rooms as required by Food & Beverage Director.
• Ensure Butcher Shop personnel arrive on time, wear proper uniforms, and maintain personal appearance and hygiene according to company policy.
• Be present during early standby for USPH inspections.
• Aware of ship's standard operation procedures and assist guests and crew members with inquiries.
• Attend meetings, training activities, courses, and other work-related activities as required.

• Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Identify potential expense reductions through cost control.
• Analyze operational problems and establish controls. Review timesheets and forward them to Sous Chef for approval.
• Prepare various reports and letters using personal computer system and equipment.
• Ensure correct quantities of items are requisitioned within acceptable timeframes and in accordance with established control procedures.
• Conduct workstation spot checks to minimize deterioration and waste.

• Monitor and manage assigned workstation functions.
• Assign duties and responsibilities to staff.
• 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 for future advancement.