Head Butcher

Company Overview:

Millennium Investments is a leading force in construction and real estate development, with a legacy of creating world-class properties like The Crane and East Resort. Our commitment to innovation, quality, and excellence drives every project we undertake.  We invite you to join our team of over 600 employees, to work at one of the most unique hospitality properties in Barbados and the oldest operating hotel in the Caribbean.  
 

We are seeking a Head Butcher to join our dynamic team and play a key role in supporting the Food & Beverage function within our organisation.  In this position, you will be eligible for employee benefits such as health and life insurance, exclusive employee discounts in our Food & Beverage Outlets, exclusive discounts to stay at our resorts, exclusive rates for 50+ affiliate resorts worldwide and discounts on gym membership.

Applications open to Barbadian nationals, CARICOM Nationals eligible to work in Barbados or eligible for Free Movement of Skills/Labour Certificate and Foreign Nationals with permission to reside and work in Barbados.

Role Overview:

The Head Butcher is responsible for overseeing all butchery operations for the resort, ensuring precision, hygiene, and consistency in all meat, poultry, and seafood preparations. This role ensures that all products meet the highest standards of quality and food safety. The Head Butcher supervises the butchery team, manages inventory, control cost, and ensures that all cuts and preparations are performed according to established specifications and menu requirements. 

Main Key Responsibilities:

• Oversee daily operations of the butchery, ensuring efficiency, accuracy, and consistency in all meat preparation.
• Cut, trim, bone, and portion all meat, poultry, and seafood according to kitchen and menu specifications. 
• Maintain accuracy in portioning and yield to support food cost targets.
• Prepare specialty cuts, marination, and prepped meats for different kitchen outlets and events. 
• Inspect all incoming meat, poultry, and seafood for quality, freshness, and compliance with standards.
• Ensure all items are properly labeled, dated, stored, and rotated according to HACCP and food safety procedures.
• Monitor inventory levels and coordinate with the Executive Sous Chef or Purchasing department to maintain adequate stock.
• Supervise, train, and mentor butchery staff in proper cutting techniques, knife safety, and food handling.

Required Skills & Qualifications:

• Minimum 7-10 years of experience, including at least 3 years in a leadership butchery role.
• Expertise in meat fabrication, poultry processing, and seafood cleaning.
• Proven ability in yield management, recipe standardization, and portion control.
• Experience managing a centralised butchery supporting multiple kitchens.
• Strong knowledge of Caribbean and International meat cuts and trimming standards. 
• Strong understanding of inventory rotation, temperature control, and HACCP.
• Excellent knowledge of recipe standardisation and portion control systems. 

Desired Qualities:

• Strong attention to detail with a commitment to maintaining product integrity and consistency.
• Physically fit and accustomed to cold-room working environments. 
• Strong leadership, communication, and organisational skills. 
• Strong commitment to hygiene, organisation, and teamwork.
• Professional discipline and accountability in daily operations.
• Passion for creativity, innovation, and maintaining five-star quality standards.

Deadline for applications: June 18, 2026

Please note that only suitably qualified applicants will be invited to interview.