Head Butcher - Explora Journeys

An exciting opportunity exists for a world-class Head Butcher to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of the Head Butcher is to handle all raw meat preparations, which include but are not limited to the ownership and follow-up of the portion control, thawing control, ordering, and proper stock rotation.

KEY ACCOUNTABILITIES

1. Possess advanced butcher cutting techniques for beef, pork, poultry, veal, and lamb.
2. Accountable for the loading, receiving, and safe storage of inventory.
3. Control food cost, waste, food safety, handling, and sanitation to be in compliance with USPH.
4. Possess a thorough understanding of how to handle, defrost, prepare, and portion all cuts of meat.
5. Possess advanced knife handling skills.
6. Coordinate and supervise all personnel in the assigned section.
7. Conduct portion control reviews on a daily basis to ensure compliance.
8. Recommend improvements and better cost control.
9. Prepare Daily Meat Thawing requisitions needed for assigned section production.
10. Prepare electronic Daily Meat consumption recap with accuracy.
11. Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
12. Ensure that all the HACCP procedures are applied at all times and followed correctly.
13. Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
14. Mentor, develop and provide on-the-job training to subordinates to strengthen current performance and in preparation for future advancement.
15. Conduct workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste.
16. Possess familiarity with the galley layout in terms of safety and security.
17. Attend early stand-by for any inspection.
18. Assist the Procurement team with storing and ensuring FIFO rotation is applied.

MINIMUM REQUIREMENTS

1. Minimum of 10 years in butchery in large operations.
2. Fluent in written and spoken English.
3. Communicate effectively with senior management.
4. Possess the ability to lead and make decisions.
5. Experienced in coaching subordinates.
6. Must be cost and quality conscious.
7. Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
8. Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel.
9. Familiarity with relational database-driven inventory control systems.
10. High School education or international equivalent.
11. 3-year apprenticeship or Butchery Degree.

VISA REQUIREMENTS

Possess a valid passport and a seaman book if available.