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.