SBN - Chief Butcher

Directs and supervises the activities of team members engaged in the preparation of butchery 
products for guest and crew meals following the guidelines and manuals established by the 
corporate office. Produces company standard weights and measurements and controls cost and 
waste and reports discrepancies directly to Executive Chef de Cuisine.

Duties:
1. Direct, supervise and assist in the preparation of all butchery products made and served 
on board in accordance with the Marine Hotel Department's menus and recipes.
2. Is actively involved in daily butchery activities while directing, supervising, assisting and 
coaching all employees assigned to his butchery shop.
3. Responsible for the performance, appearances, dress and personal conduct, including 
time keeping of all employees assigned to the butchery shop and reports on these 
subjects objectively and timely to the Executive Chef.
4. Responsible for building and maintaining a team atmosphere in the department.
5. Responsible for checking that quantity and quality of items ordered from stores are 
received and stored in proper condition according to USPH procedures and thereafter 
used in the proper way according to standard recipes.
6. Ensuring correct company product specifications are being received.
7. Prepares a daily mise en place for all employees assigned to his butchery shop in 
accordance with the planned menu and recipes for the day. Follows prescribed hours 
set forth by Marine Hotel Department in order to achieve the highest level of quality 
and efficiency.
Public Health:
8. Directly responsible for assisting with executing food handling and cleaning procedure in 
accordance with USPH standards in the butchery shop as outlined in the Safe Food 
Handling Manual and cleaning specifications guide.
9. Conduct daily cleaning inspection and general cleaning inspection of his complete 
working area.
10. Responsible for the proper handling of equipment and utensils to prevent loss, damage
or undue maintenance.
11. To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
12. Reports any malfunctioning equipment to the Chief Butcher.

The Butcher plays a vital part ensuring that all products received are executed to a high quality. 
They are also responsible for maintaining the cost management and preventing waste. Any 
decision made should be communicated with the butcher and discrepancies hi-lighted to 
establish solutions to achieve food costs.