Head Butcher (Cruise Ship)

About the role

The Head Butcher leads the butcher shop on a cruise ship, ensuring daily meat and poultry operations run smoothly and comply with United States Public Health (USPH) regulations. Working closely with the Executive Chef and Sous Chef, the role combines hands‑on butchering with team leadership in a multicultural environment.

Key responsibilities

• Oversee day‑to‑day operation of the butcher shop and thawing rooms, following company policies.
• Direct, coach, support, supervise and evaluate all butcher shop staff together with the Sous Chef.
• Thaw, butcher, and prepare all meat and poultry for daily menus, adhering to the corporate Butcher Manual.
• Maintain strict compliance with USPH rules and ensure readiness for announced or unannounced inspections.
• Manage storage, inventory, and transportation of meat and poultry from freezers to thawing areas.
• Ensure cleaning schedules are followed and equipment is protected.
• Complete daily butcher recaps and assist the Inventory Manager with stock takes.
• Enforce uniform standards, personal hygiene, and punctuality for all shop personnel.
• Participate in meetings, training sessions, and other work‑related activities as required.

Required profile

• Minimum two years’ experience as a Head Butcher in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• Culinary school degree.
• Strong management abilities in a multicultural, dynamic setting.
• Excellent communication, problem‑solving, decision‑making and interpersonal skills.
• Superior customer service, team‑building and conflict‑resolution capabilities.

Required skills

• Advanced butchering and meat preparation techniques.
• Food safety compliance, specifically US Public Health regulations.
• Inventory management for meat and poultry supplies.

What we offer

• Opportunity to work on a world‑class cruise vessel.
• Dynamic multicultural team environment.
• Professional development in hospitality and food service.