VIKING OCEAN: Butcher

Job Description

The Butcher handles all raw meat preparations, as assigned by the Executive Chef, and ensures that the quality standards & procedures are in line with Company Procedures and STAR Service Standards.

You are required to have basic professional butcher knowledge and have a clear understanding of how to organize stores, familiarizing yourself with standard company items.

It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.

Job Qualification

• A required minimum of five years’ experience as a Butcher or similar position, within a premium brand hospitality environment; advanced butcher skills are required.
• Must have a demonstrable ability to effectively manage meat and protein stocks, with the goal of reducing waste, maintaining an accurate protein rotation, managing a given budget, and ensuring financial accountability.
• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
• Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills and proficiency with PC based databases, spread sheets, and word processing systems are preferred.
• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.
• Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.
• Previous cruise industry experience is an advantage.