Butcher

KEY RESPONSIBILITIES

• Responsible for thawing, butchering, and preparing meats and poultry according to the thawing and preparation schedule set by Culinary and implemented by the Head Butcher and the Executive Chef.
• Will be assigned a schedule by the Head Butcher and Executive Chef that can be changed from time to time for training purposes.
• May be required to help transport food items from the preparation areas to the galley.
• Duties include the rotation of stocks using the FIFO (first in – first out) procedure.
• Duties include the cleaning and sanitizing of their working area and working utensils following the United States Public Health rules and regulations and all times.
• Must be present in an early standby each time the ship is subject to a USPH inspection.
• Duties include the storing of the received meats and poultry into the freezers on loading days.
• 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.

QUALIFICATIONS AND EDUCATION

• A minimum of three years\’ experience as a Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Knowledge of proper cleaning techniques, requirements, and use of equipment.
• Completion of high school or basic education equivalency required.