Chef de Cuisine

About Viking

Viking is a global leader in experiential travel, known for its fleet of over 100 ships that explore rivers, oceans, and continents worldwide. Catering to curious travelers interested in science, history, culture, and cuisine, Viking offers unique experiences designed 'For The Thinking Person™'. With numerous awards, including top ratings from Condé Nast Traveler and Travel + Leisure, Viking is recognized for its exceptional quality in river and ocean travel.

A Viking Leadership Role

As a Viking Shipboard Leader, you will embody Viking’s values and leadership philosophy. You are a passionate hospitality professional dedicated to excellence, taking ownership of your responsibilities and empowering your team. You will serve as an exemplary role model within the Viking Family, driven to achieve company goals. Flexibility, stress resistance, focus, and commitment are key attributes for this role.

Purpose of Position

The Chef de Cuisine (CDC) is responsible for overseeing the entire galley operation in their assigned venue. This includes ensuring the smooth execution of events, food preparation, presentation, and delivery, all while maintaining Viking’s quality standards and STAR Service Standards. The CDC acts as a crucial link between their assigned galley and the Main Galley, ensuring safe and high-quality food production. The role is pivotal in fostering a guest-oriented service culture to drive guest satisfaction, repeat business, and ultimately, company revenue and profitability.

Your Responsibilities

• Oversee the entire galley of the assigned venue, including food safety, creativity, cleanliness, staff management, time management, repair & maintenance, public relations, and guest interaction, in conjunction with the Sous Chef.
• Regularly visit the assigned galley during service, alongside the Head Waiter, to ensure optimal guest dining experiences and address negative feedback.
• Monitor reports like the Voyage/Cruise Report to identify opportunities for service and satisfaction improvements.
• Assist the Executive Chef with catering equipment requisitions to ensure operational efficiency.
• Support Section Heads in counterchecking food requisitions and making necessary adjustments.
• Collect and input daily meal count figures into the meal count system.
• Monitor and control flagged and expensive item requisitions.
• Oversee meat, fish, and seafood ordering and thawing procedures.
• Conduct frequent storeroom tours and support the Provisions Team.
• Hold menu briefings every two days or as needed.
• Countercheck daily deliveries from the Storeroom for accuracy.
• Ensure adherence to all menus, recipes, methods, and specifications.
• Conduct daily spot-checks of food outlets and displays to ensure alignment with Viking’s quality, cleanliness, and Public Health Policies.
• Visit food preparation stations and conduct random tastings to immediately correct any discrepancies in quality, taste, or appearance.
• Maintain a thorough understanding of the Human Resources Manual, Shipboard Training, working hours policies, crew contracts, and payroll procedures.
• Lead and support a multi-cultural team, focusing on crew satisfaction, productivity, and retention.
• Conduct daily meetings (“The Daily Reunion”) with Team Leaders to provide feedback, operational updates, and ensure adherence to Viking’s STAR Service Standards.
• Ensure mise-en-place is prepared 15 minutes prior to service in all areas.
• Delegate specific job responsibilities to key personnel and establish training methods.
• Provide competent leadership, including performance reviews, discipline, MLC compliance, onboard training, succession planning, crew communication, and recognition.
• Ensure proper use of Personal Protective Equipment (PPE) and correct lifting techniques.
• Uphold impeccable grooming standards within the team.
• Ensure company property is secured, especially during rough weather.
• Become knowledgeable about itinerary-related ports of call, excursions, and shipboard activities, and ensure the team is equally informed.
• Contribute positively to achieving Culinary KPI goals (quality & financial).
• Maintain knowledge of and adherence to all safety, security, Public Health, Environmental, and Safety & Security Policies.
• Participate in required training, safety drills, and evacuation exercises.
• Be capable of temporarily taking over the Executive Chef’s position, with necessary training.
• Assist with Cooking Demonstrations as required.
• Note: This document outlines primary duties; additional responsibilities may be assigned.

Your Profile

• Minimum 4-5 years of experience as a Chef de Cuisine or similar role in a 5-star resort, hotel, or premium brand restaurant.
• Advanced culinary skills are required; previous haute-cuisine education is an advantage.
• Fluent in English with excellent communication skills for interpreting and orating documents like menus and recipes.
• Ability to effectively handle complex situations and guest interactions.
• Experience leading multi-cultural teams; flexible, stress-resistant, and a committed team player.
• Guest-focused, service-oriented, with a positive personality, professional appearance, and impeccable hygiene.
• Strong team-building, motivational, and coaching skills.
• Demonstrable comprehensive knowledge of Public Health and Sanitation compliance.
• Must be at least 21 years old.
• Physically capable of handling 50+ lbs. (30 KGs) daily and working a minimum of 11 hours a day, seven days a week.
• Previous cruise industry experience is an advantage.

Guidelines and Regulations

• Implement Standard Operating Procedures & STAR Service Standards within the department.
• Ensure appropriate appearance and clothing according to Grooming Standards.
• The company reserves the right to change/extend this job description at any time.

Application and Job Relevant Information

Viking's roles are subject to appearance standards, including restrictions on visible tattoos. Employees must maintain a professional image at all times. Visible tattoos are not permitted, and even concealed ones are considered visible. Exemptions may be considered case-by-case. Tattoo removal is not encouraged and is a personal decision. Any offer of employment is contingent upon passing mandatory medical examinations. Candidates may be invited to submit a personal video recording, which is optional, to showcase their personality.

Key skills/competency

• Chef de Cuisine
• Culinary Management
• Food Safety
• Staff Management
• Menu Development
• Cost Control
• Guest Satisfaction
• Team Leadership
• Public Health Standards
• Fine Dining