Job Description

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The Assistant Butcher is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines. Assistant Butchers are responsible for defrosting, cleaning, grinding, and cutting all protein items in accordance with standardized procedures and corporate specifications. He/she reports directly to the Chief Butcher. The Assistant Butcher is responsible for following all standardized procedures, safety regulations, and notifying the Chief Butcher or Butcher of any shortages or discrepancies in products or ingredients. The Assistant Butcher is responsible for keeping their immediate work area clean at all times. In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

ESSENTIAL FUNCTIONS

• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all procedures and corporate specifications, methods and instructions from supervisor
• Reports to work on-time and in a clean uniform
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Responsible for procurement, defrosting, and cleaning of all protein items
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, and holding food.
• Reports waste to supervisors on a daily basis
• Checks station upon arrival to determine status of outstanding safety, or equipment issues
• Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
• Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

QUALIFICATIONS

• Knowledge of all basic cooking techniques and skills are required, including: knife skills, basic cuts, and all cooking methods.
• Knowledge of all basic equipment is required, including: grinders and slicers.
• Comprehensive understanding of composition, structure, and quality factors of all proteins is required.
• Must comprehend how structural factors including muscle, fibers, and connective techniques impact appropriate cooking methods, recipes and fabrication.
• Must comprehend the inspection criteria, quality grading, and yield grading.
• Must comprehend the aging process including green meat.
• Minimum one year experience fabricating all proteins is required and must also understand storage requirements and implications.
• Minimum of one year experience in a butcher shop is required. Formal culinary training from a recognized educational institution may substitute for this requirement at an equivalent rate.

EDUCATION

• High School Diploma or foreign equivalent is required.
• Culinary School 2-4 year degree or foreign equivalent is preferred.

ATTRIBUTES

• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Able to work 7 days a week
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members
• Ability to live in close quarters, share limited space with other cabin-mates

EQUAL OPPORTUNITY EMPLOYER

It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.