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Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Executive Sous Chef) the performance of 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 damages.
• 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.
• Extra duties outside of the Butchers shop may be included in the work schedule as set by Executive Sous Chef.
• 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 properly used or disposed of.
• Completes all the Daily Butcher Recaps as required by the Executive Chef. Assists the Provision Master with inventory taking of all meat and poultry storage rooms as required by the Food & Beverage Manager.
• 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 with inquiries.
• Must ensure all documentation according to the VMS -DMS is done accordingly.
• Attends meetings, training activities, courses and all other work-related activities as required.