As Head Butcher, you will be responsible for managing all aspects and stages of product handling, including storage, defrosting, trimming, and cutting, while overseeing and supporting culinary staff in the butchery and fish preparation sections and cutting areas. Effectively manages all aspects and stages of meat and fish products, including storage, defrosting, trimming, and cutting. Properly directs butchery staff during operational activities, during service periods, and after service when unused meat and fish items are returned to the butchery. Promptly alerts the Executive Chef of any fluctuations in consumption trends. Creates and monitors effective and efficient production schedules based on the itineraries and in consultation with the Executive Chef. Participates in daily meetings with the culinary management team to review the previous day's operations and efficiency and plan upcoming events accordingly. Oversees and properly directs all staff in the butchery and fish preparation sections and cutting areas. Conducts briefings with the butchery and fish preparation teams as appropriate, under the direction of the Executive Chef. Continually trains and coaches butchery and fish preparation staff in the correct processing methods and delivery of the product according to order specification, including defrosting, trimming, cutting, and storage. Continually trains assigned staff in knife skills and other safe practices, including the proper use of machinery (band saw, meat grinder, hamburger patty maker, etc.). Accurately plans and efficiently executes butchery and fish preparation manning schedules and rotations by section, in consultation with the Executive Chef. Perform additional tasks assigned by the Executive Chef to support the Food Production operation