Ocean Ships

Our new, small ships travel to over 400 ports across all 7 continents. Crew members work for 6 months, followed by 2 months off.
Discover life on board our Ocean & Expedition ships
Galley
Prepare and cook high quality food for guests and crew, ensuring production and presentation meets Viking Standards and recipes.
  • Executive Chef
  • Chef de Cuisine
  • Sous Chef
  • Chef de Partie
  • Assistant Chef de Partie
  • Cook
  • Assistant Cook
Sushi/Asian
 
Prepare and cook sushi and Asian dishes for guests and crew.
  • Chef de Partie Sushi/Asian
 
Bakery
 
Prepare and cook fresh baked goods for guests and crew.
  • Head Baker
  • Baker
  • Assistant Baker
 
Pastry
 
Prepare and cook desserts and pastries for guests and crew.
  • Executive Pastry Chef
  • Sous Chef Pastry
  • Chef de Partie Pastry
  • Assistant Chef de Partie Party
  • Pastry Cook
 
Butchery
 
Prepare all fresh meat and poultry products for guests and crew.
  • Butcher
  • Assistant Butcher
 
Utility
 
Ensure galleys are clean and well stocked with all necessary equipment to support the Galley team.
  • Kitchen Steward
  • Head Cleaner
  • Utility Cleaner
 

River Ships

Our award-winning small Longships explore rivers in Europe, Egypt and Asia, operating primarily from March until December. Crew members work from 6 to 10 months, allowing for longer breaks during the offseason.
Discover life on board our River ships
Galley
 
Prepare and cook high quality food for guests and crew, ensuring production and presentation meets Viking Standards and recipes.
  • Executive Chef
  • Sous Chef
  • Chef de Partie
  • Commis de Cuisine
  • Galley trainee
 
Utility
 
Ensure the Galley is clean and well stocked with all necessary equipment to support the Galley team.
  • Utility Cleaner
 

Application process: what to expect

Learn more about what we look for at Viking–minimum requirements for onboard roles and what you need to apply
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A day in the life
“When I first joined Viking, I was a Sous Chef. Viking gave me the opportunity to grow. I learn and I learn, I grew so quick and I really love what I am doing. So now I am Chef de Cuisine and I feel really proud.”
 
Wayan - Chef de Cuisine

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