Fleet Chief Butcher - Norwegian Cruise Line
- The Travelling Chief Butcher is primary responsibility is the management of an assigned galley for Norwegian Cruise Line, to ensure that the line's high standards are achieved and maintained within budgetary limitations. Is seen as an inspirational role model by his/her employees. Is a top professional in the field with a passion for the Culinary Arts.
- This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire onboard galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality guest service.
- In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.
- Establish and develop a highly motivated, pro-active galley team with the highest ethical standards that delivers a cost effective and quality oriented service product.
- On a daily basis, meets with the Executive Sous Chef that oversees the production galley to review daily production schedules and internal requisitions placed by the various restaurants.
- Attend and participate in the weekly Galley Management meeting.
- Effectively communicate with the staff through daily line-ups and monthly meetings. Provide continuous training to the crew on modern preparation and presentation techniques as well as on Company established recipes and menu grids.
- Ensure cross-training between fabrication areas (meat, poultry, fish and seafood)
- Continue own education by staying abreast of trends and new techniques, and sharing this information with the team.
- Monitor the performance of all butcher staff to ensure that their duties are carried out in accordance with Company policy, and safety and environmental regulations.
- Monitor galley crewmember performance. Identify strengths and weaknesses and provide timely feedback to the individual. Make recommendations to the Executive Chef and Executive Sous Chef regarding succession planning.
- Monitor crew turnover and implement plans to decrease.
- Ensure that assigned galley is maintained in accordance with Company policy, USPH, SMS and safety and environmental regulations.
- Ensure that the F&B department achieves satisfactory guest satisfaction ratings on a consistent basis.
- Continuously review the operation and make recommendations on how to enhance the product to the Fleet Executive Chef and Executive Chef.
- Implement new policies, standard operating procedures and Company initiatives as assigned.
- Enforce cost control procedures and monitor waste and breakage.
- Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
- Check reports (waste logs, production sheets, daily checklists, etc.) and provide feedback to the Executive Chef & Executive Sous Chef.
- Review all food requisitions and food purchase orders before submitting to the Executive Sous Chef for approval.
- Perform yield analyzing on products
- Responsible for ensuring that assigned galley operates within the established budgetary guidelines for the vessel.
- Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
- Minimum of three years’ experience as a Chief Butcher in a large size cruise ship or multi-venue, high volume, luxury hotel or resort is required.
- Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
- Intermediate to Advanced skills in typing and computer software skills are required (Microsoft Word, Excel, Fidelio Cruise, Micros).
- Minimum of one year of experience working extensively with budgets, projections and implementing cost-control measures is required.
- Functional Expertise (Minimum requirement of three years for each of these functional qualifications
- Excellent knowledge and demonstration skills of protein fabrication in regards to composition, structure and quality factors.
- Excellent knowledge of fabricating:
- Pork, beef, veal and lamb
- Fish and seafood
- Excellent knowledge of American and International specification on:
- Beef, veal and lamb
- Solid progression through the Butcher ranks
- Track record of successfully managing food cost and inventory control
- Establish and maintain proper inventories
- Good computer skills to include spreadsheets, word processing and e-mail
- Excellent knowledge of USPH/FDA regulations
- Bachelors Degree in a Culinary discipline or foreign equivalent is required. Some work experience as a Butcher may substitute for this educational requirement at an equivalent rate.
- Certificate of completion from a recognized culinary educational institution is required.
- Advanced Certification in Sanitation and Public Health from a recognized educational institution is required.
- Proactive, Team Player, Problem Solver
- Passionate about hospitality and customer service driven
- Must have a professional appearance and good hygiene
- Respect for all co-workers and guests
- Pride in your work by creating positive energy, excitement and fun
- Able to work 7 days a week
- Demonstrate positive behaviors; smiling, being polite and courteous
- Able to develop a camaraderie with team members
- Ability to live in close quarters, share limited space with other cabin-mates
- While performing the essential functions of this job, all team members are required to stand; walk long distances on the ship; use hands to touch, handle or feel; reach with hands and arms; talk, hear, taste and smell. All vessel positions require repetitive motion of bending, climbing, going up and down stairs and lifting more than 25 pounds. This job requires specific vision abilities to include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
- All team members must be physically able to participate in emergency life-saving procedures and drills. All vessel positions require full use and range of arms and legs as well as full visual, verbal and hearing abilities to receive and give instructions in the event of an emergency including the lowering of lifeboats.
- Work within different temperature changes-indoors to outdoors.
- Able to pass basic safety course.
- This is a minimal description of duties. Other work requirements may be necessary and assigned as business or maritime law dictates.