Butcher – Half Moon Cay, Bahamas

About the role

The Butcher on Half Moon Cay supports the cruise line’s food‑service operations by receiving, inspecting, preparing, portioning, storing and issuing fresh, frozen and processed meats, poultry, seafood and specialty proteins. The role works closely with culinary and food‑and‑beverage teams to ensure high‑quality products are available for restaurants, buffets, beach barbecues, private events and crew dining.

Key responsibilities

• Receive, inspect, cut, trim, bone, portion, grind, marinate and season proteins according to production schedules and specifications.
• Maintain strict HACCP, food‑safety and sanitation standards, label, date, store and rotate products using FIFO.
• Monitor inventory levels, conduct counts, assist with ordering and forecast needs based on guest occupancy.
• Coordinate with chefs to provide products for daily service, banquets and large‑scale catering events.
• Operate and maintain commercial butcher equipment, knives, saws, grinders and slicers safely and report maintenance needs.

Required profile

• High School Diploma or equivalent.
• Minimum 2–3 years of butcher experience in a hotel, resort, cruise ship or comparable commercial kitchen.
• Excellent written and verbal communication skills.
• Physically fit, able to stand for long periods and work outdoors as needed.

Required skills

• Working knowledge of HACCP, food safety and sanitation procedures.
• Proficiency operating commercial butcher equipment, knives, saws, grinders and slicers.
• Competence with Microsoft Office Suite and basic data‑entry/reporting tools.