Head Butcher (Shipboard)

About the role

The Head Butcher leads the shipboard butcher shop, ensuring safe, efficient preparation of all meat and poultry for daily menus. This senior culinary position combines hands‑on butchering with team leadership and strict compliance with United States Public Health (USPH) regulations.

Key responsibilities

• Oversee daily operation of the butcher shop and thawing rooms, following company policies.
• Direct, coach, supervise and evaluate all butcher shop staff together with the Sous Chef.
• Thaw, butcher and prepare meat and poultry for menu service, maintaining yield and portion standards.
• Ensure full compliance with USPH rules and readiness for announced or unannounced inspections.
• Manage storage, inventory, and transportation of meat from freezers to thawing areas.
• Maintain cleanliness of work areas and enforce uniform and hygiene standards.
• Complete daily butcher recaps and assist the Inventory Manager with stock counts.
• Participate in meetings, training sessions and other work‑related activities.

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, communication and problem‑solving abilities in a multicultural environment.
• Excellent customer service, team‑building and conflict‑resolution skills.
• Thorough knowledge of USPH food‑safety regulations.

Required skills

• Meat and poultry butchering
• Thawing procedures and cold‑storage handling
• Food safety compliance (USPH regulations)
• Yield and portion control
• Inventory management

What we offer

• Opportunity to work on a modern cruise vessel with a diverse crew.
• Professional development in a dynamic, international culinary environment.