V.Ships Leisure is looking for Commis 1 Butcher on behalf of Azamara Cruises. Responsible for thawing, butchering and preparing meats and poultry according to the thawing and preparation schedule set by Culinary and implemented by the Chief Butcher and the Chefs. Key Responsibilities Will be assigned a schedule by the Chief Butcher and Executive Sous Chef that can be changed from time to time for training purposes. May be required to assist with the transportation of food items from the preparation areas to the galley. Duties include the rotation of stocks using the FIFO (first in – first out) procedure. Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times. Extra duties may be assigned by the Executive Sous Chef. Must be present in an early standby each time the ship is subject to a USPH inspection. Duties include the storing of the received meats and poultry into the freezers on loading days. Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Performs related duties as required. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Education/Experience/Qualifications: Minimum of two years’ experience as an Assistant Butcher or Utility Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). Knowledge of proper cleaning techniques, requirements, and use of equipment. Completion of high school or basic education equivalency required. Completion of a minimum of one contract as a Commis with a performance rating of proficient or above. No disciplinary action on file for the last 12 months. Ability to speak English clearly, distinctly, and cordially with guests. Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers. Ability to speak additional languages such as Spanish, French, or German is preferred.