HEAD BUTCHER

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 

• 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. 

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

• Frequent standing and walking throughout shift