Head Butcher – Cruise Ship

About the role

The Head Butcher leads the shipboard butcher shop, ensuring daily meat and poultry operations run smoothly and comply with United States Public Health regulations. Reporting to the Executive Chef, this senior position combines hands‑on butchering with team leadership on a cruise vessel.

Key responsibilities

• Oversee day‑to‑day 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 all meat and poultry for daily menus, maintaining product yields and portion standards.
• Ensure strict adherence to United States Public Health Rules and prepare the shop for announced or unannounced inspections.
• Manage storage, inventory, and transportation of meat from freezers to thawing areas according to the Executive Chef’s schedule.
• Maintain cleanliness of the shop and equipment, minimizing damage and ensuring hygiene standards.
• Complete daily butcher recaps, assist the Inventory Manager, and ensure staff punctuality and proper uniform compliance.
• 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 skills in a multicultural, dynamic environment.
• Excellent communication, problem‑solving, decision‑making and interpersonal abilities.
• Superior customer service, team‑building and conflict‑resolution capabilities.

Required skills

• Advanced butchering and meat‑preparation techniques.
• Food safety compliance, specifically United States Public Health regulations.
• Inventory management and yield calculation.
• Cleaning and sanitation procedures for food‑service environments.

What we offer

• Opportunity to work on a world‑class cruise ship with a diverse crew.
• Professional development in a high‑visibility hospitality setting.