Head Butcher (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Reporting To: Executive Sous Chef

Description

The Butcher is responsible for delivering a high quality, efficient, and technically excellent production of all meat, fish and seafood for the Ladies and Gentlemen and all guests onboard. The Butcher will prepare all meat, fish and seafood for all of the Galleys / Kitchens onboard.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.

Essential Duties

1. Prepares all meat, fish and seafood for the Ladies and Gentlemen in all Galleys onboard. This includes but is not limited to thawing, de-boning, cleaning, grinding, mincing, portion control, cutting and marinating the meat, fish and seafood
2. Responsible for proper storage and defrosting procedures
3. Actively involved in the daily food preparation with duties in the Galley to meet the high standard and quality for all restaurants and dining rooms
4. Adherence and compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the Ritz-Carlton Yacht Collection and USPH standards
5. Cleans and sanitizes all Galley equipment after each use and maintains a work area in accordance to Public Health Standards
6. Ensures that the production, preparation, set-up and presentation of the food is completed on time and is of the highest quality at all times
7. Follows proper procedures for economical food production and disposing of all waste and demonstrates cost and quality awareness while striving to reduce breakage and wastage
8. Responds to issues, complaints, service difficulties and potential problems efficiently and immediately and informs the Executive Sous Chef and / or the Culinary Leadership team
9. Utilizes galley equipment correctly and carefully and reports any broken equipment immediately to the Executive Sous Chef
10. Ensures accurate inventory, availability and rotation of products on a daily basis
11. Ensures that all work equipment, tools, personal protective equipment (PPE), chemicals and safety devices are being used as per company standards

Qualifications

1. Valid Standards of Training, Certification and Watchkeeping for Seafarers (STCW) and flag certification for the duration of the contract and appropriate to position
2. Minimum of five (5) years’ experience as a Butcher or similar position for a five-star establishment
3. Highly experienced in thawing, de-boning, cleaning, grinding, mincing, portion control, cutting and marinating meat
4. Strong knowledge and experience in Public Health Standards related to USPH and HACCP
5. Knowledge of storeroom operation and procedures, as well as the handling of perishable goods
6. Ability to work in a fast paced, cold and hot environment

• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All Yacht Ladies and Gentlemen must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats. Ability to lift and/or move up to 50 pounds.
• All Yacht Ladies and Gentlemen must be able to communicate in the English language in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.