Butcher

PURPOSE OF POSITION

• The Butcher handles all raw meat preparations, as assigned by the Executive Chef, and ensures that the quality standards & procedures are in line with Company Procedures and STAR Service Standards.
• You are required to have basic professional butcher knowledge and have a clear understanding of how to organize stores, familiarizing yourself with standard company items.
• It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

YOUR RESPONSIBILITIES

• Demonstrate the ability to handle, defrost, prepare and portion cuts of meat using basic professional butcher skills that are in line with the quality and cleanliness of all Public Health Policies and Vikings STAR Service Standards.
• Follow thawing and defrosting schedules/procedures, according to all Public Health Policies and Company Regulations.
• Compute basic calculations; undertake inventory-taking for all raw meat products.
• Check proper equipment storage pertaining to areas of responsibility.
• Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.
• Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain clean as you go work habits.
• Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hours policies & procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.
• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for The Daily Reunion, to provide feedback & operational updates as well as to ensure that your department is performing to Vikings STAR Service Standards.
• Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.
• Provide the highest level of comfort and service to Guests, as per Vikings STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation & disembarkation, sea day activities & other activities.
• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Butcher and establish the manner and means to train personnel.
• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to:
  Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
  Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.
  Uphold impeccable grooming standards within your team at all times by complying with Vikings Image and Uniform Standards.
  Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
  Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.
  Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary Department; have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
  This document describes the primary activities, duties, and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.

YOUR PROFILE

A required minimum of five years experience as a Butcher or similar position, within a 5-Star hospitality environment; advanced butcher skills are required.

Must have a demonstrable ability to effectively manage meat and protein stocks, with the goal of reducing waste, maintaining an accurate protein rotation, managing a given budget, and ensuring financial accountability.

Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.

Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills and proficiency with PC based databases, spread sheets, and word processing systems are preferred.

Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.

Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.

Previous cruise industry experience is an advantage.

GUIDELINES AND REGULATIONS

Implement Standard Operating Procedures & STAR Service Standards within the department.
Ensure appropriate appearance and clothing according to the updated Grooming Standards.
The company reserves the right to change/extend this job description, if necessary, at any point of time during her/his employment.