Executive Meat Craftsperson

Key Responsibilities: Crafting a seamless operational experience in the butcher shop, ensuring efficiency aligns with organizational policies. Lead and develop team members under supervision, fostering growth and excellence. Prepare and present high-quality meats and poultry according to established menus, adhering to health regulations. Maintain the highest standards of cleanliness throughout the butcher shop and thawing rooms, following set schedules. Evaluate readiness for USPH inspections by ensuring compliance with required standards. Effectively manage inventory storage, retrieving necessary items as per executive guidance. Monitor product yields and portion control, adhering to corporate guidelines outlined in the Butcher Manual. Publish daily operational summaries as required, ensuring transparency and accountability. Collaborate with Inventory Manager to conduct thorough stockroom inventories. Evaluate staff performance on appearance, hygiene, and punctuality, ensuring alignment with company policy. Be available for early standby during USPH inspections to ensure preparedness. Familiarize yourself with onboard operations and provide exceptional service to guests and crew members, addressing inquiries and concerns. Financial Oversight: Maximize resource utilization through proper record-keeping, supply management, and equipment maintenance. Analyze operational issues and implement corrective measures to prevent future problems. Review and approve employee timesheets, forwarding them to senior management for review. Efficiently requisition supplies and materials within established timeframes, adhering to procurement protocols. Performance Development: Continuously evaluate workstation productivity and assign tasks effectively. Assess staff performance and work procedures to ensure quality standards are consistently met. Provide recommendations regarding personnel actions, such as hiring or termination. Regularly inspect workstations, work areas, and equipment to ensure optimal service delivery and adherence to standards. Deliver mentorship, training, and coaching to enhance staff performance and prepare them for future growth opportunities. Qualifications and Education: A minimum two-year track record of experience as a Head Butcher in upscale hotels, resorts, cruise ships, or convention catering services (onboard experience highly valued). A degree from a culinary arts institution is mandatory. Proven expertise in managing diverse teams and adapting to multicultural environments. Excellent communication, problem-solving, decision-making, and interpersonal skills are essential. Superior customer service, teamwork, and conflict resolution abilities are required. Familiarity with personalized service principles, including needs assessments, quality standards, and guest satisfaction evaluation methods. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills are necessary. Intermediate computer software proficiency is required. Basic accounting knowledge, encompassing numbering systems, debits/credits, adjusting entries, and corrections, is beneficial. The ability to compose reports and business correspondence, while maintaining strong relationships with senior executives and corporate offices, is crucial.

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