HEAD BUTCHER

Job description

Job Description

Reporting to the Cluster Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

· 
Actively share ideas, opinion and suggestions to improve the environment and menus 

· 
Ensure consistency in the preparation of all Butchery items for a la carte and/or buffet menus according to property recipes and standards 

· 
Communicate effectively with the rest of the team and thrive for guest feedback. 

· 
Maintain cleanliness and proper rotation of product in Butcher chillers 

· 
Minimize wastage/ spoilage  

· 
Daily attendance at BEO meeting and proper distribution & adjustments to culinary BEOs. 

· 
Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback 

· 
Strives to maintain & improve all Colleague cafeteria food offerings, preparations & presentations 

· 
Personally inspect all Butchery items entering Fairmont the Norfolk for quality & hygiene standards 

· 
Ensures proper portion control to minimize wastage in the Butcher Shop 

· 
Complete daily Meat, Fish & Poultry market lists based on hotel volume 

· 
Ensure daily rotation of all Butchery items from the outlets to maintain quality 

· 
Liaison with purchaser to communicate quality for money ratio 

· 
Maintain consistency for all items leaving the Butcher Shop 

· 
Yield testing of all products 

· 
Keep inventory of red meats to ensure proper aging of meats 

· 
Performs any other reasonable duties as required by the department head 

· 
Ensure storeroom requisitions are accurate to minimize repeat visits 

Qualifications

· 
Reading, writing and oral proficiency in the English language. 

· 
High School and culinary school training. 

· 
HACCAP knowledge. 

· 
Ability to work well under pressure in a fast paced environment. 

· 
Ability to work cohesively as part of a team 

· 
Ability to focus attention on guest needs, remaining calm and courteous at all times. 

Additional Information

Physical Aspects of Position (include but are not limited to):

·  Frequent standing and walking throughout shift