Job Description

POSITION SUMMARY / ESSENTIAL FUNCTIONS
The  Butcher ensures a successful link between the Chief Butcher and the butcher shop and fish room. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Butcher is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently and is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines. He/she reports directly to the Chief Butcher. The Butcher is responsible for following all standardized procedures, safety regulations, and notifying the Chief Butcher of any shortages or discrepancies in products or ingredients.

• Ensures all food is prepared fresh and is of the highest quality.
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
• Responsible for procurement, defrosting, and cleaning of all protein items.
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, and holding food.
• Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.
• Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.
  
   

QUALIFICATIONS / REQUIREMENTS

• Intermediate to Advanced knowledge of all basic cooking techniques and skills are required, including: knife skills, basic cuts, and all cooking methods.
• Intermediate to Advanced knowledge of all basic equipment is required, including: grinders and slicers.
• Intermediate to advanced knowledge and understanding of composition, structure, and quality factors of all proteins is required.
• Intermediate to Advanced knowledge and comprehension of how structural factors including muscle, fibers, and connective techniques impact appropriate cooking methods, recipes and fabrication is required.
• Intermediate to Advanced knowledge and comprehension of the inspection criteria, quality grading, and yield grading is required.
• Intermediate to Advanced knowledge and comprehension of the aging process including green meat is required.
• Minimum one year experience fabricating all proteins is required and must also understand storage requirements and implications.
• Minimum of one year experience in a butcher shop is required. Formal culinary training from a recognized educational institution may substitute for this requirement at an equivalent rate.
• Advanced level English verbal and writing skills, including the proper use of English grammar is required.
• You must be legally authorized to work in the U.S. and qualify for a U.S. Coast Guard Merchant Mariner Credential (MMC) as well as a Transportation Workers Identification Credential (TWIC). In order to qualify for an MMC you must:
  • Be at least 18 years of age
  • Be a US Citizen or Permanent Resident Alien
  • Pass Physical Exam/Drug Screen
  • Have a Reasonably Clear Background

EDUCATION

• High School Diploma or GED or Foreign Equivalent is required.
• Culinary School 2-4 year degree or foreign equivalent is preferred.

REQUIRED ABILITIES

• Able to work 7 days a week
• Ability to live in close quarters, share limited space with other cabin-mates
• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• The U.S. Coast Guard (USCG) requires all crew members employed with NCL America aboard the Pride of America to hold a Merchant Mariner Credential (MMC). In order to qualify for a MMC, applicants must demonstrate specific physical abilities necessary to perform shipboard duties per USCG guidelines (COMPDTPUB 16700.4 NVIC 04-8). Shall have a Body Mass Index (BMI) of 40.0 or less. Blood Pressure as per USCG a maximum 160/100.

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