Head Butcher

Key Responsibilities:

• Maintain a high-performing butcher shop and ensure efficient production on a day-to-day basis.
• Lead, coach, support, supervise, and evaluate team members to achieve exceptional results.
• Direct the thawing, butchering, and preparation of all meat and poultry used in daily menus.
• Stay updated on United States Public Health Rules and Regulations.

Financial Management:

• Optimize cost control through effective use of records, reports, supplies, and equipment.
• Analyze operational issues and establish controls to minimize expenses.
• Prepare detailed reports and letters using computer systems.

Team Leadership:

• Monitor and manage workstation functions to ensure efficiency.
• Assign tasks and responsibilities to team members.
• Evaluate team performance and work procedures to meet quality standards and service expectations.
• Recommend personnel actions to maintain adequate staffing levels.

Requirements:

• Minimum two years' experience as a Senior Meat Manager in an upscale hotel or cruise ship environment.
• Culinary degree from a reputable institution required.
• Proven leadership skills in diverse multicultural settings.
• Excellent communication and problem-solving abilities.