Position Summary:
The Chief Butcher is responsible for overseeing all meat, poultry, game, and seafood butchery processing operations onboard, ensuring the highest standards of quality.

Strong technical butchery skills, leadership ability, and experience in high-volume food production environments are essential for success in this role, along with efficient galley management while serving thousands of guests and crew members.

Key Responsibilities:

• Effectively manage all aspects and stages of meat and fish products, including storage, defrosting, trimming, and cutting.

• Properly direct butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery.

• Create and monitor effective and efficient production schedules based on the itinerary and in consultation with the Executive Chef.

• Oversee and properly direct all staff in the butchery and fish preparation sections and cutting areas.

• Continually train and coach butchery and fish preparation staff in the correct processing methods and delivery of products according to company specifications, including defrosting, trimming, cutting, and storage.

• Continually train assigned staff in knife skills and other safe practices, including the proper use of machinery such as the band saw, meat grinder, hamburger patty maker, and other relevant equipment.

• Ensure adherence to company policies and procedures and USPH requirements.

Skills, Knowledge & Experience:

• Knowledge of meat and fish preparation processes, including storage, defrosting, trimming, and cutting.

• Knowledge of all kinds of meat, poultry, fish, and shellfish products.

• Knowledge of food safety and HACCP/USPH standards and regulations.

• Commitment to establishing and maintaining courteous and professional working relationships in a diverse cultural environment.

• Strong leadership skills and ability to train and coach subordinates.

• Good English language skills, both verbal and written.

Non-Negotiable Requirements:

• At least 10 years’ experience in high-volume operations within the cruise industry, of which at least 2 years must be as Chief Butcher or in an equivalent role.

Strongly Preferred:

• Formal butchery qualification and/or food safety certification is preferred.

Contract Details:

• 6/2 rotation: continual rotations of 6 months onboard followed by 2 months of vacation.

• Single cabin with private bathroom facilities.