Department: Hotel

Reports To: Executive Chef

Job Summary: Directs and oversees team members and all preparation of butchery products onboard for guests and crew.

Key Responsibilities:

• Comply with company policy regarding waste separation and environmental compliance.
• Conduct regular training with all departmental members on food waste separation and environmental compliance as per Global HESS policies.
• Direct, supervise and assist the preparation of all butchery products onboard as per company standards.
• Actively involved in daily butchery production while supervising, assisting, and training team members in butcher shop.
• Prepare daily schedule for all butchery team members.
• Evaluate, and conduct monthly ratings for each member of the butchery department.
• Responsible for performance, appearance, dress and personal conduct of all team members assigned to the butchery department.
• Monitors and controls actual hours worked for all butcher shop team members.
• Implementing and executing food handling and cleaning procedures for the butcher shop in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Controls food cost by monitoring production, consumption and forecasts.
• Check quality and quantity of items ordered and received from stores.
• Works closely with the Executive Chef in order to achieve the highest possible Guest Satisfaction Scores from butchery products served.
• Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Chef.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Assigns all cleaning responsibilities within the butchery department according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.
• Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.
• Works closely with galley leadership and other department leaders.
• Perform other job related functions as assigned.

Core Capabilities:

• Multi-tasking and all around leader.
• Builds a strong team and fosters collaboration.
• Able to manage high volume.
• Acts as a corporate brand ambassador with onboard teams supporting and driving all longterm company goals and brand direction.
• Good communication skills.

Desired Skills & Experience

• 5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience in high volume operation of at least 500 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.