Butcher

GROW YOUR CAREER WITH US

At Norwegian Cruise Line Holdings (NCLH), we know our future success depends on our ability to attract and retain the very best talent.Our brands deliver vacations of a lifetime with innovative product offerings, a high level of service and unique guest experiences aboard each vessel and we’re continually seeking applicants who are passionate about hospitality and committed to being their personal best. As you learn more about our company, we think you will agree that there is no better time than now to become a member of the NCLH family!

APPLY ONLINE

If you’re interested to be considered for this position, please click the blue APPLY button at the top of the page to get started. All candidates must complete an on-line application to be considered.





POSITION SUMMARY
This is a job onboard a Cruise Ship.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.
In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

ESSENTIAL FUNCTIONS • Ensures all food is prepared fresh and is of the highest quality.
• Strictly adheres to all procedures and corporate specifications, methods and instructions from supervisor.
• 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.
• Reports waste to supervisors on a daily basis.
• Checks station upon arrival to determine status of outstanding safety, or equipment issues.
• 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.
• Must be familiar with the Safety and Environmental Protection Policy and the SMS, and carry out the policies and procedures appropriate for his/her position.



QUALIFICATIONS
• 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.
• Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.

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

ATTRIBUTES • Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun

• Able to work 7 days a week
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members • Ability to live in close quarters, share limited space with other cabin-mates

ABOUT NCLH

Norwegian Cruise Line Holdings Ltd. (NYSE: NCLH) is a leading global cruise company which operates the Norwegian Cruise Line®, Oceania Cruises® and Regent Seven Seas Cruises® brands. The combined brands currently operate 32 ships, employ over 35,000 shipboard crew from more than 110 different countries and visit approximately 700 different port destination each year.

LEARN MORE ABOUT OUR COMPANY:

At a Glance:

Brand Overview:

Norwegian Cruise Line:

Oceania Cruises:

Regent Seven Seas Cruises:

News Releases:

GET SOCIAL WITH US!

Facebook:

LinkedIn:





Instagram:

EQUAL OPPORTUNITY EMPLOYER

It is Norwegian Cruise Line Holding’s policy not to discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, disability, and marital or veteran status.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.