Sous Chef

Introduction to Viking

Viking (NYSE: VIK) is a global leader in experiential travel, operating a fleet of more than 100 ships across 21 rivers, five oceans, and all seven continents. Catering to curious travelers interested in science, history, culture, and cuisine, Viking offers experiences For The Thinking Person™, a philosophy championed by Chairman and CEO Torstein Hagen. With over 450 awards, including being rated #1 for Rivers and #1 for Oceans five years in a row by Condé Nast Traveler in the 2025 Readers’ Choice Awards, Viking also holds a “World’s Best” designation from Travel + Leisure.

A Viking Leadership Role

As a Viking Shipboard Leader, you embody Viking’s core values and leadership philosophy (Hávamál). This role demands a hospitality professional with a passion for excellence, a strong sense of ownership for their responsibilities, and a commitment to empowering their team with the necessary skills, knowledge, and tools. You will serve as an exceptional role model for the Viking Family, driven to achieve company goals and objectives. The ideal candidate is flexible, stress-resistant, focused, and a truly committed team member.

Purpose of Position

The Sous Chef supports the Chef de Cuisine and/or Executive Chef in overseeing the entirety of the assigned Galley operation. This involves consistently monitoring all food preparation areas throughout the day and managing the opening and service hours of the Service Line. You will be responsible for and in full control of the assigned Galley operation in the absence of the Chef de Cuisine or Executive Chef. Your primary responsibility is to ensure safe, high-quality food production, fostering a friendly, guest-oriented service culture to guarantee Guest satisfaction and repeat business, thereby enhancing the company’s revenue and profitability.

Your Responsibilities

• Exhibit excellent cooking skills, with the flair and creativity to enhance buffet presentations; manage the breakdown after each service in collaboration with the Chef de Partie.
• Work closely with the Kitchen Steward on tasks related to inventory, equipment control, and maintenance; cross-check daily Storeroom deliveries for accuracy; regularly inspect fresh produce chillers with Galley Management to prevent shortages/wastage.
• Ensure proper utilization of the menu checklist and adherence to recipe reviews.
• Ensure all Galley personnel transport provisions using correct utensils.
• Assist in conducting the Dinner Service Line, ensuring smooth, efficient service, optimal presentation, and final plating; tour all outlets during service hours.
• Minimize equipment loss/damage and uphold impeccable cleanliness standards by enforcing “clean as you go” habits and applying safe working policies according to Public Health Policies; ensure all equipment is sanitized and returned after each use.
• Be present during loadings for quality control and assurance; assist the Executive Chef with supervising Galley operations and preparing requisitions for catering equipment.
• Ensure the Galley and adjacent areas are prepared for all announced and unannounced Public Health inspections by Ships’ Management or local authorities; the Sous Chef must attend all inspections.
• Ensure all menus, recipes, methods, and specifications align with Viking’s quality, cleanliness, Public Health Policies, and STAR Service Standards.
• Assist the Executive Chef in preparing additional working schedules (Embarkation Day, Special Functions) for Galley personnel; possess a thorough understanding of working hours policies, procedures, and crew contracts to maintain accurate working hours paperwork for payroll.
• Lead and support a multi-cultural team to maximize crew satisfaction, productivity, and retention; meet daily with Team Leaders for “The Daily Reunion” to provide feedback and operational updates, ensuring the department performs to Viking’s STAR Service Standards.
• Appoint and enforce specific job responsibilities for all key personnel under the Sous Chef’s direction and establish training methods.
• Provide competent leadership to all direct reports, including conducting performance reviews, implementing discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, facilitating succession planning, and promoting crew communication and recognition.
• Always wear the appropriate and task-specific Personal Protective Equipment (PPE); use correct lifting techniques to prevent injuries.
• Uphold impeccable grooming standards within your team, complying with Viking’s Image and Uniform Standards.
• Ensure company property is secured and protected, especially during rough weather, to prevent loss or damage.
• Positively contribute to achieving Culinary KPI goals (quality & financial); possess full knowledge of safety & security procedures and operate in line with all Public Health, Environmental, and Safety & Security Policies.
• Participate in all required onboard training, safety & security, fire prevention, and evacuation exercises.
• Temporarily replace/take over the Chef de Cuisine’s position (with necessary training) as needed.

Your Profile

A minimum of eight years’ culinary experience, including three years as a Sous Chef or similar position within a premium brand hospitality environment, is required. Advanced culinary skills are essential. You must be fluent in English, demonstrating excellent communication skills to interpret and articulate documents like menus and recipes clearly. Experience in leading multi-cultural teams is necessary, along with flexibility, effective stress management, a committed team player attitude, an exceptional work ethic, and strong communication abilities. Strong administration skills are preferred, and proficiency with PC-based databases, spreadsheets, and word processing systems is a must. A guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards are required, coupled with excellent knowledge of all Public Health Policies. You should be a team builder with effective motivational and coaching abilities, and a demonstrable comprehensive knowledge of Public Health and Sanitation compliance. Candidates must be at least twenty-one years old, physically capable of handling 50+ lbs (30 KGs) daily, and able to work a minimum of eleven hours a day, seven days a week. Previous cruise industry experience is considered an advantage.

Guidelines and Regulations

• 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 during employment.

Application and Job Relevant Information

All roles are subject to Viking’s appearance standards, including restrictions on visible tattoos, and employees are expected to maintain a professional image. Visible tattoos are not permitted; this includes those concealed with make-up or skin-colored coverings. Exemptions may be considered case-by-case. Tattoo removal does not guarantee employment and is a personal decision. Any offer of employment is contingent upon passing all mandatory medical examinations. After submitting your CV, you may be invited to provide a personal video recording, which is optional but encouraged to add personality to your application. Please refer to our Recruitment Guidelines for further information.

Disclaimer

As part of the recruitment process, Viking collects and processes personal data from job applicants. We are committed to transparency in data collection and usage, and to fulfilling our data protection obligations. For more information on how your data will be used, please consult the privacy notice on our careers page.

Key skills/competency

• Culinary Expertise
• Kitchen Operations Management
• Team Leadership
• Public Health Compliance
• Inventory & Cost Control
• Menu & Recipe Adherence
• Buffet Presentation
• Guest Service Excellence
• Staff Training & Development
• Stress Management