KEY RESPONSIBILITIES

• 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.
• Duties include the storing of the received meats and poultry into the freezers on loading days.
• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard ...