Chief Butcher - MMC

Key Responsibilities

• Effectively manages all aspects and stages of product handling— including storage, defrosting, trimming, and cutting—ensuring consistency by always requiring adherence to adequate production quantities and correct execution methods.
• Properly controls mise en place execution and drives production through hands-on participation.
• Properly directs butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery.
• Always collaborates with the Hotel Inventory Manager / Provision Master to ensure the correct storage and issuing of products.
• Always assists the Food and Beverage Director, Executive Chef, and Hotel Inventory Manager / Provision Master to plan for and order provisions for upcoming cruises and significant events (repositioning cruises, holidays, etc.).
• Regularly and accurately prepares the demand forecast for food consumption and assists with plans for container ordering in a timely fashion.
• Collaborates with the Hotel Inventory Manager / Provision Master, Food and Beverage Director, and Executive Chef to identify suitable ports for local purchasing as appropriate.
• Always enforces adherence to the standard portion control list for the assigned production area to control consumption and production.
• Promptly alerts the Executive Chef, Food and Beverage Director, and Hotel Inventory Manager / Provision Master to fluctuations in consumption trends.
• Always meets cost targets while adhering to Company standards.
• Creates and monitors effective and efficient production schedules based on the itinerary and in consultation with the Executive Chef.
• Always participates in daily meetings with Galley management and supervisors to review the previous day's operations and efficiency, and upcoming events and requirements.
• Conducts briefings with the butchery and fish preparation teams as appropriate, under the direction of the Executive Chef.
• Always accurately and efficiently schedules defrost cycle and production activities according to the menu cycle.
• Knows team’s role descriptions, delivers them to all team members (new joiners, returning crew, and promoted crew), and communicates clear expectations based on each role description.
• Observes each crewmember’s performance using his or her role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement. Coaches and develops skilled, engaged team members to become the Consummate Host.
• Identifies top performers and mentors them for career advancement or promotion.
• Always accurately plans and efficiently executes butchery and fish preparation manning schedules and rotations by section, in consultation with 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.
• Oversees and properly directs all staff in the butchery and fish preparation sections and cutting areas.
• Always ensures all duties are performed in accordance with applicable policies and procedures, USPHS and Fleet Regulations, and other internal, external, and governmental regulations as directed.
• Always ensures all General Emergency Organization duties are carried out as directed in the Emergency Response Organization.
• Collaborates to coordinate onboard resources and responses when outbreak situations dictate increased sanitation levels.
• Regularly collaborates with Galley management to schedule safety- and compliance-related meetings and address training needs.
• Always ensures the maintenance and accuracy of ILO records and reports discrepancies to the Executive Chef in a timely fashion.
• Conducts regular spot checks to verify that supplies and par levels are maintained and that proper care is taken in managing production and resources.
• Routinely monitors the condition of relevant Galley equipment and, when malfunctions are found, immediately informs the Executive Chef / Chief Butcher that maintenance is required.
• 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.).

Skills, Knowledge & Expertise

• Must hold a formal qualification / be certified in butchery from a recognized culinary institution or have completed a three year apprenticeship in lieu thereof
• Minimum of 10 years experience in large volume hotel or resort operations preferably with cruise ship experience of which at least 2 years experience was as Chef de Partie Butcher or equivalent rank
• Must have covered the rank of 1st Butcher in charge of the Fish Preparation room
• Must be familiar with menu cycles and daily consumption of major proteins by itinerary
• Must have full knowledge of all Meat, Poultry, Fish & Shellfish product applications
• Ability to identify and solve production related problems
• Must be able to train a multicultural staff
• Must be fluent in English language

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.