Head Butcher (Shipboard)

About the role

We are seeking an experienced Head Butcher to lead the shipboard butcher shop, ensuring smooth daily operations, strict compliance with United States Public Health (USPH) regulations, and the delivery of high‑quality meat and poultry for our guests and crew.

Key responsibilities

• Oversee the day‑to‑day operation of the butcher shop and production areas in line with company policies.
• Direct, coach, support, supervise and evaluate all butcher shop staff together with the Sous Chef.
• Manage thawing, butchering and preparation of all meat and poultry for daily menus.
• Ensure adherence to USPH rules and prepare the shop for announced or unannounced inspections.
• Maintain cleanliness of the butcher shop and thawing rooms, following schedules set by the Executive Chef.
• Store received meats and poultry, control inventory, and transport items from freezers to thawing rooms as required.
• Monitor product yields, portion sizes and proper use or disposal of trimmings according to corporate manuals.
• Complete daily butcher recaps and assist the Inventory Manager with stock takes.
• Ensure staff punctuality, proper uniform standards and personal hygiene in public areas.
• Attend meetings, training sessions and other work‑related activities as required.

Required profile

• Minimum two years’ experience as a Head Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).
• Culinary school degree.
• Strong management abilities in a multicultural, dynamic environment.
• Excellent communication, problem‑solving, decision‑making and interpersonal skills.
• Superior customer service, team‑building and conflict‑resolution capabilities.

Required skills

• Meat and poultry butchering.
• Food safety compliance (USPH).
• Inventory management of meat storage.
• Thawing and portion control.