Chief Butcher

Key Responsibilities

• Effectively manages all aspects and stages of meat and fish products, including storage, defrosting, trimming, and cutting.
• Properly directs butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery.
• Collaborates with the Hotel Inventory Manager, Provision Master, Food and Beverage Director, and Executive Chef to identify suitable ports for local purchasing as appropriate and order provisions for upcoming cruises and significant events.
• Promptly alerts the Executive Chef, Food and Beverage Director, and Hotel Inventory Manager / Provision Master of any fluctuations in consumption trends.
• Creates and monitors effective and efficient production schedules based on the itinerary and in consultation with the Executive Chef.
• Participates in daily meetings with Galley Management Team to review the previous day's operations and efficiency, and plan upcoming events accordingly.
• Oversees and properly directs all staff in the butchery and fish preparation sections and cutting areas.
• Conducts briefings with the butchery and fish preparation teams as appropriate, under the direction of the Executive Chef.
• Continually trains and coaches butchery and fish preparation staff in the correct processing methods and delivery of the product according to Company specifications, including defrosting, trimming, cutting, and storage.
• Continually trains assigned staff in knife skills and other safe practices, including the proper use of machinery (band saw, meat grinder, hamburger patty maker, etc.).
• Accurately plans and efficiently executes butchery and fish preparation manning schedules and rotations by section, in consultation with the Executive Chef.
• Ensures adherence to Company Policies & Procedures and USPH Requirements.

Skills, Knowledge & Expertise

• At least 10 years of experience in high volume operations preferably within the cruise industry of which at least 2 years experience was as Chief Butcher or equivalent role. Alternatively, equivalent experience in large hotels or resorts.
• Formal Butchery Qualification and/or Food Safety Certification is preferred.
• Knowledge of meat and fish preparation process, including storage, defrosting, trimming, and cutting. This includes all kinds of meat, poultry, fish, and shellfish products.
• Knowledge of Food Safety and HACCP / USPH Standards and Regulations.
• Personable communicator with outstanding social skills and a warm, friendly, and caring personality. 
• Commitment to establish and maintain courteous and professional working relationships in a diverse cultural environment.
• Strong leadership skills and ability to train and coach subordinates.
• Good English language skills, both verbal and written.

Additional Information

• A competitive salary package. 
• Your own comfortable single cabin - your private space to relax and recharge. 
• Company-paid travel to and from the ship, so you can focus on the journey ahead. 
• Access to exclusive areas and benefits onboard (depending on the rank and occupational group). 
• A vibrant recreation and welfare program designed to support your well-being and work-life balance. 
• Access to exceptional learning and development opportunities to grow your skills and advance your career. 
• The chance to travel the world, exploring exciting destinations while doing what you love. 
• A welcoming, inclusive, and dynamic work environment where your contributions are valued.