Head Butcher - Aurangabad - Celebrity Cruises

Description

Job Description:

This role is responsible for the smooth operation and control of the Butcher Shop and production on a day-to-day basis according to company policies.

Key Responsibilities:

• Directs, coaches, supports, supervises, and evaluates all direct reports with the Sous Chef.
• Responsible for thawing, butchering, and preparation of all meat and poultry for daily menus.
• Maintains complete knowledge of United States Public Health Rules and Regulations, ensuring daily compliance.
• Cleanliness of Butcher Shop and thawing rooms are ensured as per Executive Chef's schedule, minimizing equipment damage.
• Ensures Butcher Shop and thawing rooms are ready for announced or unannounced USPH inspections by ship's management or USPH inspectors.
• Stores received meats and poultry in freezers on loading days and requisitions necessary items from freezers to thawing rooms as per Executive Chef's thawing schedule.
• Product yields and portions must follow the Butcher Manual provided by the corporate office, and trimmings must be effectively used or disposed of.
• Completes Daily Butcher Recaps as required by the Executive Chef.
• Assists Inventory Manager with taking inventory of meat and poultry storage rooms as required by Food & Beverage Director.
• Ensures Butcher Shop personnel come to work on time, wear proper uniforms, and adhere to personal appearance and hygiene standards as per company policy.
• Presents during early standby each time the ship is subject to a USPH inspection.
• Aware of and/or acquires necessary knowledge to comply with ship's standard operation, assist guests and crew members with inquiries.
• Attends meetings, training activities, courses, and other work-related activities as required.

Financial Responsibilities:

• Responsible for cost containment through 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.
• Maintains accurate inventory and minimizes waste by conducting workstation spot checks.

Motivational Responsibilities:

• Monitors assigned workstation functions and ensures quality standards and service are met.
• Manages staff assignments, observations, and evaluations to ensure continuous staffing and adequate support.
• Makes recommendations regarding personnel actions such as new hires and discharges to ensure continuity.
• Provides on-the-job training to staff to strengthen their performance and prepare them for future advancement.

Qualifications and Education:

• Minimum two years' experience as Head Butcher in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• Culinary school degree is required.
• Strong management skills in multicultural environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Superior customer service, teambuilding, and conflict resolution skills.
• Knowledge of personalized service principles, 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.
• Familiarity with basic accounting principles such as numbering flow, debits/credits, adjusting entries, and corrections.
• Ability to write reports, business correspondence, and establish good rapport with Senior Officers and corporate office.