OCEAN - Kitchen Steward





As a Viking Shipboard Leader, you represent Viking’s values and leadership philosophy (Hávamál). You are a hospitality professional who demonstrates passion for excellence, who takes ownership for your areas of responsibility, and who believes in empowering your team with the skills, knowledge and tools to succeed. You are an exceptional role model for the Viking Family and have strong motivation to achieve the company’s goals and objectives. You are flexible, stress resistant, focused, and a truly committed team member.



  • The Kitchen Steward must be familiar with the entire food operation and supervise and maintain the cleanliness and functionality of all galley outlets, pot & dish washing machines, and adjacent food areas.
  • You are required to ensure that all maintenance request are posted, efficiently communicated and followed up with the respective departments.
  • It is your responsibility to maintain a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.



  • Establish a cleaning routine in all food production outlets, based on the cleaning plan for Viking ocean ships.
  • Maintain the cleanliness of all galley storage areas, this includes but is not limited to chemical cleaning and the cleaning of lockers.
  • Provide all galley outlets with the necessary cleaning materials and chemicals, as required, on a daily basis; ensure proper storage and monitor the consumption of chemical and cleaning materials.
  • Ensure the cleanliness and working condition of all cleaning and washing equipment and utensils and report any damages or malfunctions to the Executive Chef; assist the Chef de Cuisine with creating and monitoring work/repair order and ensure that all galley equipment is in full working order.
  • Control the garbage segregation as per Viking’s Standard Operating Procedures (SOPs) and ensure that staff are supervised and trained, accordingly.
  • Ensure that all galley outlets and adjacent areas comply with Public Health Policies and Procedures, at any given time.
  • Be familiar with all relevant F&B events to ensure that all venues are set on time, this includes the Kitchen Table, Cooking Demonstrations, Galley Tours, etc.
  • Assist the Provisions Team with loadings.
  • Assist the Chef de Cuisine with training the Galley Staff to treat and clean the galley equipment, in accordance with Viking’s company policies and procedures.
  • Keep the Executive Chef informed about night cleaning duties and potential operational issues.
  • Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hours policies & procedures; be familiar with crew contracts and work schedule hours/week of Galley Utilities, to maintain working hours paperwork in MXP, and if necessary, correct entries for payroll.
  • Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.
  • Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Kitchen Steward and establish the manner and means to train personnel. 
  • Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition. 
  • Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.
  • Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.
  • Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.
  • Assist the Executive Chef with any tasks and needs relating to the galley operation.


This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.



  • Professional experience as a Kitchen/Hotel Steward or similar position, within a 5 Star hospitality and/or restaurant environment is required.
  • Fluent in English - must have excellent English communication skills to clearly interpret and orate documents and to effectively communicate with Senior Management. The ability to speak additional languages is an advantage.
  • Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.
  • Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.



Implement Standard Operating Procedures & STAR Service Standards within the department.

Ensure appropriate appearance and clothing according to the updated Grooming Standards.

The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.



Position:               Kitchen Steward

Supervisor:          Executive Chef

Direct reports:      Head Cleaner, Galley Utility

Line manager:     Executive Chef


“As for conditions — in terms of contracts, special benefits and vacations during the season — Viking is far above average within the industry.”

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