Responsibilities:

• Manage and oversee daily operations of the Butcher Shop in line with company policies.

• Supervise, coach, and evaluate staff in collaboration with the Sous Chef.

• Thaw, butcher, and prepare all meat and poultry for daily menus.

• Ensure compliance with United States Public Health (USPH) regulations at all times.

• Maintain cleanliness and hygiene standards for the Butcher Shop and thawing rooms.

• Prepare for announced/unannounced USPH inspections.

• Store received meat and poultry in freezers on loading days.

• Handle requisition and transportation of meat items as per schedule.

• Monitor product yields, portion sizes, and manage trimmings effectively.

• Complete Daily Butcher Recaps and assist in meat inventory checks.

• Ensure staff punctuality, uniform standards, and personal hygiene compliance.

• Attend relevant meetings, training sessions, and inspections as required.

Skills & Qualifications:

• Minimum 2 years’ experience as Head Butcher in an upscale hotel, resort, cruise ship, or banqueting service (shipboard experience preferred).

• Culinary school degree required.

• Strong management skills in a multicultural environment.

• Excellent communication, problem-solving, and interpersonal skills.

• Knowledge of guest service standards and satisfaction evaluation techniques.

• Proficient in planning, organizing, staffing, and evaluation.

• Intermediate computer skills with basic accounting knowledge.

• Strong report-writing and business correspondence skills.

Employment Type: Contract (Remote)