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RESPONSIBILITIES:

• Will be assigned a schedule by the Chief Butcher and Executive Sous Chef that can be changed from time to time for training purposes.
• May be required to assist with the transportation of food items from the preparation areas to the galley.
• Duties include the rotation of stocks using the FIFO (first in – first out) procedure.
• Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times.
• Extra duties may be assigned by the Executive Sous Chef.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• Duties include the storing of the received meats and poultry into the freezers on loading days.
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Performs related duties as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.