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.