Job Description

The Butcher is responsible for receiving, inspecting, preparing, portioning, storing, and issuing fresh, frozen, and processed meats, poultry, seafood, and specialty proteins in support of food service operations. This role ensures products are prepared according to established specifications, production requirements, and quality standards while maintaining strict compliance with food safety, sanitation, and inventory control procedures. The Butcher works closely with Culinary and Food & Beverage teams to ensure the timely availability of high-quality products, minimize waste, support cost-effective operations, and contribute to an exceptional guest dining experience.

ESSENTIAL DUTIES & RESPONSIBILITIES: 

• Protein Preparation & ProcessingReceive, inspect, cut, trim, bone, portion, grind, marinate, season, and prepare meats, poultry, seafood, and specialty proteins according to established specifications and production schedules. Prepare specialty cuts for restaurants, buffets, beach barbecues, private events, crew dining, and other operational requirements. Apply proper trimming and preparation techniques to maintain product quality, maximize yield, and minimize waste.
• Food Safety, Sanitation & Product QualityMaintain strict compliance with HACCP, food safety, sanitation, and public health requirements. Ensure products are properly handled, labeled, dated, stored, and rotated using FIFO procedures. Monitor refrigeration and freezer temperatures, prevent cross-contamination, and maintain a clean, sanitized, and organized butcher room, equipment, tools, and workstations.
• Inventory & Cost ControlMaintain accurate inventory of meat, seafood, and specialty proteins; assist with inventory counts, ordering, and forecasting based on guest occupancy and operational requirements. Monitor stock levels, storage conditions, product quality, and shelf life while promptly reporting shortages, excess inventory, or quality concerns. Support cost control through accurate portioning, yield management, proper storage, and responsible product utilization.
• Culinary & Operational SupportPrepare and provide products according to daily production schedules, banquet requirements, and special events. Coordinate with chefs and kitchen teams to ensure requested products are available in a timely manner and support culinary operations during high-volume service periods. Assist with receiving, stock rotation, themed buffets, and large-scale catering operations as required.
• Equipment Workplace Safety & Environmental ComplianceOperate butcher equipment and cutting tools safely and efficiently, conduct routine equipment inspections, maintain knives and tools, and promptly report maintenance requirements. Follow occupational health and safety procedures, use required PPE, apply safe lifting practices, identify workplace hazards, and support company environmental, waste management, recycling, and sustainability requirements.

SKILLS SPECIFICS:

• Working knowledge of HACCP, food safety, sanitation, and safe food-handling requirements.
• Ability to safely operate commercial butcher equipment, knives, saws, grinders, slicers, and related cutting tools.
• Demonstrated butcher experience within a hotel, resort, cruise ship, large restaurant, institutional kitchen, or comparable commercial food service operation.
• Experience working within food safety, sanitation, and HACCP-controlled environments.
• Experience managing product rotation, storage, portion control, yield, and inventory within a commercial culinary operation.
• Ability to work effectively within a fast-paced culinary environment while meeting production schedules and maintaining quality and safety standards.

EDUCATION & QUALIFICATIONS:

• High School Diploma or Equivalent
• Minimum 2–3 years of butcher experience including the safe preparation, cutting, trimming, boning, portioning, and handling of meat, poultry, seafood, and specialty proteins. 

LANGUAGE REQUIREMENTS: 

• Excellent written and verbal communication and interpersonal skills.

PHYSICAL REQUIREMENTS:

• Must be physically fit. 
• Ability to work in an outdoor environment as needed.
• May need to stand for long periods of time.

OTHER REQUIREMENTS: 

• Proficiency in Microsoft Office Suite and familiarity with data entry and reporting tools.
• Detail orientated with a proactive approach to problem solving.
• Ability to multi-task and think critically
• Problem-solving and decision-making abilities
• Strong planning and coordination skills, especially in handling multiple priorities under tight deadlines.
• Understanding of workplace policies and procedures / Familiarity with team collaboration tools and techniques.
• Strong time management and organizational skills
• Ability to maintain reliable and consistent attendance / Capacity to be punctual and meet deadlines / Ability to collaborate effectively with colleagues and work as part of a team / Demonstrated professionalism in all interactions and tasks.

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