Culinary Position

Assistant Butcher

The primary responsibility of the Assistant Butcher is to handle all raw meat preparations assigned by the Head Butcher.

• Manage the organization of the stores and freezer and ensure compliance with company standards.

• Possess basic professional butcher knowledge and skills.

• Possess a thorough understanding of how to handle, defrost, prepare and portion all cuts of meat.

• Complete tasks, and work efficiently and productively.

• Possess advanced knife handling and butchery skills.

• Conduct Portion Control reviews on a daily basis to ensure compliance.

• Possess familiarity with the United States Public Health rules and regulations and ensure that they are followed on a daily basis.

• Ensure that all the HACCP procedures are applied at all times and followed correctly.

• Ensure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities.

• Report for duty at assigned times.

• Follows supervisor instructions.

• Ensure that personal appearance, uniform and personal hygiene are in accordance with the company rules and regulations.