Reports To: Senior Executive Chef, Executive Chef, Executive Sous Chef, Outlet Chef
Direct Reports: Assistant Butcher
The primary responsibility of the Butcher is to handle all raw meat preparations, which includes, but is not limited to the ownership and follow-up of the portion control, thawing control , ordering, and proper stock rotation.
Essential Duties and Responsibilities
Possess advanced Butcher cutting techniques for beef, pork, poultry, veal, and lamb.
Accountable for the loading, receiving and safe storage of inventory.
Control food cost, waste, food safety, handling and sanitation to be in compliance with USPH.
Possess a thorough understanding of how to handle, defrost, prepare and portion all cuts of meat.
Complete tasks, and work efficiently and productively.
Possess advanced knife handling skills
Coordinate and supervise al l personnel assigned to assigned section.
Assign and delegate tasks.
Conduct portion control reviews on a daily basis to ensure compliance.
Control production levels.
Recommend improvements and better cost control.
Ensure that economical work practices are applied by subordinates, to avoid food waste.
Prepare Daily Meat Thawing requisitions needed for assigned section production.
Prepare electronic Daily Meat consumption recap with accuracy.
Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
Ensure that all the HACCP procedures are applied at all times and followed correctly.
Ensure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities.
Report for duty at assigned times.
Follows supervisor instructions.
Ensure that personal appearance, uniform and personal hygiene are in accordance with the company rules and regulations.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
Attend to the daily Chefs Meeting to discuss forecast figures and the day- to-day operation/activities .
Maintain cost control within department/team.
Ensure economical work procedures.
Conduct workstation spot checks to ensure items are correctly cleaned and stored minimize deterioration and waste.
Conduct workstation spot checks to ensure food items are correctly used according to recipe.
Control food production to minimize/avoid waste.
Possess familiarity with the galley layout in terms of safety and security.
Have a full understanding of ship rules and regulations (SMS).
Participate in all required safety drills/training.
Ensure that all safety procedures are followed.
Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
Follow the Ship Rules & Regulations.
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
Participate in safety drills as required.
Possess a thorough understanding of how to apply the TAR and its procedures/policies.
Possess knowledge of contracts and work schedules.
Possess knowledge of the Human Resources Manual and Shipboard Training.
Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a fair and unbiased manner and the team works with a positive atmosphere.
Other Duties and Responsibilities
Attend early stand-by for any inspection.
Assist the Procurement team with storing and ensure FIFO rotation is applied.
Ensure confidentiality when handling sensitive information.
Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
Participate in all mandatory training without excuse.
Perform all other duties as requested by shipboard management or shore side.
Knowledge, experience, skill, and/or ability
Minimum of 10 years in butchery in large operations .
Fluent in written and spoken English.
Communicate effectively with the senior management.
Possess ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional language(s)
Cruise Ship Experience.
Required computer skills
Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point
Possess sufficient computer knowledge to use the company software.
Familiarly with relational database driven inventory control systems.
High School education or international equivalent.
3-year apprenticeship or Butchery Degree.
USPH or HACCP certification.
Equivalent combination of education and experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills .
Ability to interact with senior-level management and owner representatives.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.