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.
QUALIFICATIONS / REQUIREMENTS
EDUCATION
REQUIRED ABILITIES
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