The role involves ensuring the smooth and efficient operation of the Butcher Shop, including directing, coaching, supporting, supervising, and evaluating direct reports. Responsibilities include thawing, butchering, and preparing meat and poultry for daily menus, adhering to US Public Health regulations, cleaning the Butcher Shop and thawing rooms, preparing for inspections, storing received meats, requisitioning items, ensuring product yields and portions meet standards, completing daily recaps, assisting with inventory, monitoring staff attendance and appearance, and being present for USPH inspections. Additionally, the individual must acquire necessary knowledge to assist guests and crew, attend meetings and training activities, and perform any other related duties assigned by supervisors or management.