KEY RESPONSIBILITIES

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• Responsible for thawing, butchering, and preparing meats and poultry according to the thawing and preparation schedule set by Culinary and implemented by the Head Butcher and the Executive Chef.

• Will be assigned a schedule by the Head Butcher and Executive Chef that can be changed from time to time for training purposes.

• May be required to help transport food items from the preparation areas to the galley.

• Duties include the rotation of stocks using the FIFO (first in – first out) procedure.

• Duties include the cleaning and sanitizing of their working area and working utensils following the United States Public Health rules and regulations and all times.

• Must be present in an early standby each time the ship is subject to a USPH inspection.

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