Shipboard Butcher – Cruise Vessel

About the role

The ship’s culinary team is seeking an experienced butcher to join the galley crew. You will be responsible for preparing, cutting, and managing meat and poultry supplies for guests and crew aboard a cruise vessel, ensuring high standards of quality and safety.

Key responsibilities

• Thaw, cut, and prepare meats and poultry according to the schedule set by the Head Butcher and Executive Chef.
• Rotate stock using FIFO (first‑in, first‑out) procedures and store received items in freezers on loading days.
• Transport food items between preparation areas and the galley as needed.
• Clean and sanitize workstations and utensils in compliance with United States Public Health (USPH) regulations.
• Maintain readiness for USPH inspections and attend all required meetings, training, and related activities.
• Perform any additional duties assigned by supervisors or management.

Required profile

• Minimum three years of butcher experience in an upscale hotel, resort, cruise ship, or convention banqueting service (shipboard experience preferred).
• High school diploma or equivalent education.
• Ability to follow strict food safety and sanitation standards.

Required skills

• Meat cutting and butchery techniques.
• FIFO inventory management.
• Food safety compliance (USPH regulations).
• Use of commercial kitchen equipment for meat preparation.