RIVER - Sous Chef

Viking is a strong and dynamic company - with a growing fleet of more than 80 river ships and seven ocean vessels cruising over 100 itineraries around the world. In 2022, our guests will experience all the comfort and elegance of our award-winning fleet with two expedition ships built specifically to explore the world's most remote destinations. We will also expand our operations to the U.S. with the addition of a new Mississippi River ship.

 

A VIKING LEADERSHIP ROLE

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.

PURPOSE OF POSITION

To provide at all times high standards and consistency of outstanding food quality by preparing meals to the fullest satisfaction of Viking Cruises guests. To support the Executive Chef within his scope of work and be aligned within the set financial budgets. To ensure a high level of quality in every aspect of the food service operation while creating a friendly and guest-orientated service culture to ensure guest, both internal and external, satisfaction and repeat business, which in turn will increase revenue and profitability of the company.
 

YOUR RESPONSIBILITIES

  • Professional preparation and distribution of daily meals (including breakfast, lunch, dinner, etc.) for guests, including internal and external, in accordance with Executive Chef Manual and menu cycle
  • Replacement of Executive Chef in absence
  • Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes
  • Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking standards and HACCP procedures
  • Assisting the Executive Chef in ordering of food supplies with MXP in accordance with the budget and production planning, in a cooperation with the Maitre and the Hotel Manager, while keeping the food cost budget at all times
  • Assistance in supervising, training, and motivating of galley team
  • Cost control for galley within the budget in cooperation with Executive Chef
  • Separation and disposal of waste / garbage
  • Ensuring correct handling of all equipment and products
  • Conduction of stock takes; inventory according to company procedures
  • Preparation of opening and closing ships at start and end of season
  • Assistance in other departments upon instruction from supervisors (if required)
  • Participation in loadings
  • Correct storage of stock; establishing of par levels, inventory according to company procedure
  • Executing full reports in MXP in compliance with the MXP Wait Order System (WOS)
  • Support Executive Chef in conducting departmental “Daily Reunions”
  • Active participation on onboard training programs
  • Ability to effectively deal with internal & external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information and resolve conflicts

Teamwork

  • Outstanding flexibility: must be able to work during different times of the day, under pressure and reflect at all times, even under difficult conditions, a positive can-do attitude and the best image of Viking

Product Knowledge

  • Be fully proficient and knowledgeable about all relevant recipes, menu cycles, and function sheets
  • Become knowledgeable about itinerary-related ports of call and shore excursions
  • Full knowledge of the daily program

KPI Performance

  • Positively contribute in achieving / succeeding the KPI goals (quality and financial) for the Galley Department, as well as for the entire Food and Beverage Department
  • Strong motivation to achieve the company goals and objectives

Security

  • Full knowledge about safety & security procedures
  • Participations in all training concerning safety & security, fire prevention, evacuation exercises as required by the company


YOUR PROFILE

  • Graduation from a culinary school required, and additional degree with hospitality focus preferred
  • Minimum of 3 years previous experience required in an upscale cruise line or hotel of comparable size, of which minimum 1 year in the similar position in the scope of the galley operation
  • Fluent in English - must be able to address any kind of information in an adequate manner with excellent oral English communication skills
  • Must be able to deal correctly with confidential information and must be discrete
  • Must be well groomed and maintain impeccable hygiene standards
  • Extensive walking required and ability to stand on feet for a long time
  • Hours may vary based upon organizational needs and operational demands
  • Guest focused, service oriented, positive personality and professional appearance
  • Flexible and stress resistant, team player, shows commitment

 

GUIDELINES AND REGULATIONS

  • Implement SOP policies, procedures, standards, as laid out by the management.
  • 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:                                              Sous Chef
Supervisor:                                         Executive Chef 
Gives instructions to:                       Chef de Partie, Commis de Cuisine, Utility
Receives instructions from:            Executive Chef, Hotel Manager, Corporate Executive Chef, Corporate     
                                                              Operation Manager

 

APPLICATION AND JOB RELEVANT INFORMATION
Our roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times. Visible tattoos are not permitted. Tattoos concealed with make-up, skin-colored sleeves or any covering other than the company uniform will still be considered visible for the purposes of our appearance standards. Exemptions to this may be considered on a case-by-case basis where appropriate. Tattoo removal may not result in successful employment and therefore is not encouraged and is the candidate’s personal decision. Furthermore, any offer of employment is subject to you passing all mandatory medical examinations as required by the company. After submitting your CV, we might ask you to introduce yourself with a personal video recording. We always encourage our candidates to take this step to add their personality to any written application. Please note, however, that this step is optional and not a mandatory part of the recruiting process. For further information please refer to our Recruitment Guidelines.

DISCLAIMER
As part of any recruitment process, Viking collects and processes personal data relating to job applicants. We are committed to being transparent about how we collect and use that data and to meeting our data protection obligations. If you would like to find out more about how your information will be used, please view the privacy notice on our careers page.

 

 

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


Job Segment: Sous Chef, Food Safety, Food Service, Chef, Culinary, Hospitality, Quality