Job Description

Chief Butcher for Azamara Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Chief Butcher behalf of Azamara Cruises.

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.

Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (in conjunction with the Executive Sous Chef) the performance of 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 damages.
• 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.
• Extra duties outside of the Butchers shop may be included in the work schedule as set by Executive Sous Chef.
• 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 properly used or disposed of.
• Completes all the Daily Butcher Recaps as required by the Executive Chef. Assists the Provision Master with inventory taking of all meat and poultry storage rooms as required by the Food & Beverage Manager.
• 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 with inquiries.
• Must ensure all documentation according to the VMS -DMS is done accordingly.
• Attends meetings, training activities, courses and all other work-related activities as required.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• Responsible for assisting in the daily training of cooks and apprentices in the areas assigned.
• Ensure Commis Butchers are trained in all aspects of the area and USPH for future development.
• In conjunction with the Executive Chef, is responsible for effectively managing the time and attendance of their own and direct reports’ work and rest hours in accord with MLC regulations and company procedures.
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
• Responsible for assisting in the daily training of cooks and apprentices in the areas assigned.
• Ensure Commis Butchers are trained in all aspects of the area and USPH for future development.
• In conjunction with the Executive Chef, is responsible for effectively managing the time and attendance of their own and direct reports’ work and rest hours in accord with MLC regulations and company procedures.
• Monitors and manages the various assigned workstation functions.
• Monitors the assignment of duties and responsibilities to his/her 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 his/her staff to strengthen their current performance and preparation for future advancement.

Education/Experience/Qualifications

• Minimum of two years’ experience as a Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Culinary school degree required.
• Strong management skills in a multicultural and dynamic environment.
• 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.
• Completion of a minimum of two contracts as a Commis 1 Butcher with a performance rating of proficient or above, along with demonstrated leadership skills.
• Has completed an apprentice program as appropriate.
• No active disciplinary action on file during the last 12 months.
• Ability to speak English clearly, distinctly, and cordially with guests.
• Ability to read and write English to understand and interpret written procedures.
• This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers.
• Ability to speak additional languages such as Spanish, French, or German is preferred.