Head Butcher

The successful candidate will be responsible for overseeing the efficient operation of a meat shop, ensuring compliance with company policies and procedures.

• Oversee daily operations including thawing, butchering, and preparation of meat and poultry.
• Direct, coach, and evaluate staff to ensure adherence to USPH regulations and maintain a clean and safe working environment.
• Manage inventory, requisition items, and conduct workstation spot checks to minimize waste and deterioration.
• Mentor and develop staff, providing on-the-job training to strengthen performance and prepare for future advancement.

• Ensure cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
• Analyze operational problems and establish controls to identify potential expense reductions.
• Prepare reports and letters using personal computer systems and equipment.

• Monitor and manage assigned workstation functions to ensure quality standards and service are met.
• Recommend personnel actions to ensure adequate staffing.
• Inspect workstations, work areas, equipment, and provide feedback to improve efficiency and conformance to standards.

Requirements:

• Minimum 2 years' experience as a Meat Operations Manager in an upscale hotel, resort, cruise ship, or convention banqueting service.
• Culinary school degree required.
• Strong management, communication, problem-solving, decision-making, and interpersonal skills.
• Excellent customer service, teambuilding, and conflict resolution skills.