Head Butcher at Fairmont Hotels & Resorts

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.