Butcher – Onboard Culinary Specialist

About the role

The Butcher is responsible for delivering high‑quality, efficient, and technically excellent production of meat and fish for guests and crew aboard Silversea vessels. The role reports to the Executive Chef and Executive Sous Chef and must uphold public health standards to ensure total guest satisfaction.

Key responsibilities

• Prepare and portion all meat, poultry, and fish according to company standards.
• Maintain accurate inventory, ensure daily supplies, and manage stock rotation, storage, and defrosting procedures.
• Inspect received products for freshness, quality, and compliance.
• Control portions, minimize waste, and monitor cost and quality awareness.
• Maintain cleanliness and sanitation of the butcher shop and equipment in line with public health regulations.
• Monitor and record refrigerator and freezer temperatures and prepare for health inspections.
• Complete requisitions and ensure required products and supplies are available.
• Support training, special functions, and chef programs while communicating operational issues.

Required profile

• Valid STCW95 certification.
• Minimum 4 years’ experience as a butcher in an international 5‑star establishment.
• Extensive experience in thawing, de‑boning, cleaning, grinding, mincing, portion cutting and marinating meat.
• Knowledge of public health policies and procedures.
• Physically and medically fit with high moral integrity.
• Excellent fluent English (verbal and written) for safety and communication on board.

Required skills

• Thawing
• De‑boning
• Cleaning
• Grinding
• Mincing
• Portion cutting
• Marinating
• Inventory management
• Stock rotation
• Temperature monitoring