Head Butcher

KEY RESPONSIBILITIES

• Ensures the smooth and efficient operation and control of the Butcher Shop and production on a day-to-day basis according to the company policies.
• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Responsible for the thawing, butchering and preparation of all the meat and poultry to be used in the daily menus.
• Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed daily.
• Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damage.
• Ensures that the Butcher Shop and thawing rooms are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
• Duties include the storing of the received meats and poultry into the freezers on loading days.
• Responsible for the requisition and transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef’s thawing schedule.
• Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all the resulting trimmings are effectively used or disposed of.
• Completes all the Daily Butcher Recaps as required by the Executive Chef.
• Assists the Inventory Manager with taking inventory of all meat and poultry storage rooms as required by the Food & Beverage Director.
• Ensures that Butcher Shop personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required.
• This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

FINANCIAL RESPONSBILITIES

• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Sous Chef for approval.
• May prepare a variety of reports and letters utilizing personal computer system and equipment.
• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
• Conducts workstation spot to ensure items are correctly stored to minimize deterioration and waste.

MOTIVATIONAL RESPONSIBILITIES

• Monitors and manages the various assigned workstation functions.
• Monitors the assignment of duties and responsibilities to their staff.
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Mentors, develops, and provides on-the-job training to their staff to strengthen their current performance and preparation for future advancement.

QUALIFICATIONS AND EDUCATION

• Minimum of two years' experience as a Head Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• A culinary school degree is required.
• Very strong management skills in a multicultural and dynamic environment.
• Very strong communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of the principles and processes for providing personalized services including 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.
• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Internal Candidate Requirements:

In addition to the stated hiring requirements, internal candidates are required to fulfill the following:

Completion of at least two contracts as a 2nd Butcher with a performance rating of satisfactory or above, along with demonstrated leadership skills.