Head Butcher

Head Butcher

• Job Location: Courtyard by Marriott Colombo, Sri Lanka

• Company Name: Marriott International

• Job ID: 26060954

About the Company & Brand

At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun.

In joining Courtyard, you join a diverse portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Position Summary

Operating within the Food and Beverage & Culinary career area, the Head Butcher is responsible for managing the meat, poultry, and seafood fabrication workflows, preparing specialized culinary items, and ensuring the kitchen meets Marriott’s rigorous quality standards.

Culinary & Food Preparation Duties

• Portion & Quality Control: Monitor the overall quality and quantity of food prepared, ensuring exact portion sizes, proper arrangement, and accurate food garnishes.

• Recipe Adherence: Prepare and cook high-quality food items according to established recipes, presentation standards, and food preparation checklists.

• Kitchen Operations: Regulate the temperatures of ovens, broilers, grills, and roasters. Safely pull inventory from freezer storage to thaw under refrigeration.

• Cold Food Prep: Efficiently handle the preparation of cold food items and specialty protein cuts.

• Communication & Collaboration: Inform the Chef of excess food items to utilize in daily specials, and alert F&B service staff to menu specials or out-of-stock items. Communicate proactively when assistance is needed during high-volume periods.

• Inventory & Logging: Maintain highly accurate daily food logs to ensure freshness, traceability, and minimal wastage.

Team Support & Leadership

• Staff Development: Assist culinary management in hiring, training, scheduling, evaluating, counseling, and coaching team employees, serving as a professional role model on the floor.

• Culture & Environment: Develop and maintain positive working relationships across departments; support the team to reach common goals and listen appropriately to associate concerns.

Safety, Compliance, & Physical Demands

• Company Protocols: Follow all company safety, security, and cleanliness procedures. Report maintenance needs, accidents, injuries, or unsafe work conditions to the manager immediately.

• Professional Appearance: Maintain a clean, professional uniform and personal appearance at all times.

• Physical Capabilities: Ability to stand, sit, or walk for extended periods. Comfortable reaching overhead and below the knees (bending, twisting, pulling, and stooping). Move, lift, carry, push, or place objects weighing up to 25 pounds without assistance.

Preferred Qualifications

• Education: A Technical, Trade, or Vocational School Degree in Culinary Arts, Butchery, or a related field.

• Related Work Experience: At least 3 years of hands-on experience in high-volume professional butchery or culinary production.

• Supervisory Experience: No formal prior supervisory experience is required.

• License or Certification: None required.

Marriott International is dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.

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