Job Description
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.
Job Tags
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