Butcher

Job Description Butcher

Purpose of Position:

• Handles all raw meat preparations as assigned by the Executive Chef, ensuring compliance with Company Procedures and STAR Service Standards.
• Requires advanced butcher knowledge and an understanding of store organization and company inventory standards.
• Ensures safe, high-quality food production and fosters a guest-oriented service culture to enhance guest satisfaction and repeat business.

Responsibilities:

• Demonstrate expertise in handling, defrosting, preparing, and portioning meat cuts following Public Health Policies and STAR Service Standards.
• Follow thawing and defrosting procedures per Public Health Policies and Company Regulations.
• Conduct inventory checks and ensure proper storage of all raw meat products.
• Ensure proper equipment storage and maintenance in assigned areas.
• Maintain sanitation and cleanliness standards by sanitizing equipment after each use.
• Ensure compliance with Public Health Policies and Company Regulations, enforcing a clean-as-you-go policy.
• Monitor crew working hours and ensure compliance with HR policies.
• Lead and support a multi-cultural team, ensuring crew satisfaction, productivity, and retention.
• Participate in daily team briefings ("The Daily Reunion").
• Ensure mise-en-place is prepared 15 minutes before service.
• Deliver high-quality guest service, ensuring cleanliness and hygiene.
• Assign responsibilities to key personnel and train staff under supervision.
• Conduct crew performance evaluations, training, and compliance with MLC (Maritime Labor Convention).
• Wear Personal Protective Equipment (PPE) and follow safety procedures.
• Maintain professional grooming standards as per Vikings Image and Uniform Policies.
• Secure company property, especially during rough weather conditions.
• Demonstrate flexibility and adaptability, maintaining a positive attitude under pressure.
• Support achieving Culinary Department goals (quality and financial).
• Follow safety and security policies, participating in fire prevention and evacuation drills.

Qualification (Your Profile)

• Minimum 5 years of experience as a Butcher or similar position in a premium hospitality environment.
• Advanced butcher skills required.
• Demonstrable experience in managing meat and protein stocks, minimizing waste, and maintaining accurate inventory rotation.
• Fluent in English excellent communication skills for interpreting menus and recipes.
• Leadership experience in managing multi-cultural teams.
• Flexible, stress-resistant, team player, with a strong work ethic.
• Proficiency in administration tasks, including PC-based databases, spreadsheets, and word processing systems.
• Guest-focused, service-oriented, with a professional appearance and impeccable hygiene standards.
• Excellent knowledge of Public Health and Sanitary Policies.
• Minimum age of 21 years.
• Ability to physically handle 50+ lbs. (30 kg) daily and work a minimum of 11 hours per day, 7 days a week.
• Previous cruise industry experience is an advantage.