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Head Butcher

Head Butcher

Celebrity CruisesJaipur, IN
30+ days ago
Job description

KEY RESPONSIBILITIES

  • Ensures the smooth and efficient operation and control of the Butcher Shop and production on a day-to-day basis according to the company policies.
  • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  • Responsible for the thawing, butchering and preparation of all the meat and poultry to be used in the daily menus.
  • Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed daily.
  • Ensures the cleaning of the Butcher Shop and thawing rooms as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damage.
  • Ensures that the Butcher Shop and thawing rooms are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.
  • Duties include the storing of the received meats and poultry into the freezers on loading days.
  • Responsible for the requisition and transportation of the necessary items from the freezers to the thawing rooms as per the Executive Chef’s thawing schedule.
  • Ensures that product yields and portions are according to the Butcher Manual provided by the corporate office and that all the resulting trimmings are effectively used or disposed of.
  • Completes all the Daily Butcher Recaps as required by the Executive Chef.
  • Assists the Inventory Manager with taking inventory of all meat and poultry storage rooms as required by the Food & Beverage Director.
  • Ensures that Butcher Shop personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.
  • Must be present in an early standby each time the ship is subject to a USPH inspection.
  • 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.

FINANCIAL RESPONSIBILITIES

  • This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
  • Identifies potential expense reductions through cost control.
  • Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Sous Chef for approval.
  • May prepare a variety of reports and letters utilizing personal computer system and equipment.
  • Ensures that items are requisitioned in correct quantities, within acceptabletimeframes and in accordance with established control procedures.
  • Conducts workstation spot to ensure items are correctly stored to minimize deterioration and waste.

    • MOTIVATIONAL RESPONSIBILITIES

  • Monitors and manages the various assigned workstation functions.
  • Monitors the assignment of duties and responsibilities to their staff.
  • Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  • Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
  • Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
  • Mentors, develops, and provides on-the-job training to their staff to strengthen their current performance and preparation for future advancement.

    • QUALIFICATIONS AND EDUCATION

  • Minimum of two years' experience as a Head Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
  • A culinary school degree is required.
  • Very strong management skills in a multicultural and dynamic environment.
  • Very strong communication, problem solving, decision making, and interpersonal skills.
  • Superior customer service, teambuilding, and conflict resolution skills.
  • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  • Intermediate computer software skills required.
  • Possess a good understanding of basic accounting principles such as numbering flow, “Debits / Credits”, adjusting entries and corrections.
  • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
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    Head • Jaipur, IN