Sous Chef

Responsibilities

• Lead and supervise galley operations to deliver a refined dining experience for guests
• Demonstrate advanced cooking skills and creativity to enhance buffet presentations
• Coordinate with the Chef de Partie to manage service breakdown and inventory
• Collaborate with the Kitchen Steward to manage equipment, deliveries, and requisitions
• Lead, support, and train a multi-cultural culinary team while conducting performance reviews
• Ensure strict adherence to US Public Health and FDA Standards
• Uphold impeccable hygiene, grooming, and uniform standards at all times

Requirements

• 9+ years of experience as a Sous Chef or similar in a 5-star hospitality or restaurant environment
• Advanced culinary skills with in-depth knowledge of hot and cold kitchen sections
• Valid food handling certification
• Excellent knowledge of US Public Health and FDA food safety standards
• U.S. Citizen or Permanent Resident (Green Card)
• Physically fit to meet the demands of an intense shipboard role, including standing and lifting for prolonged periods
• Ability to work a 12/4 rotation (12 weeks on board, 4 weeks off)

Benefits

• Free lodging, meals, Wi-Fi, uniforms, and laundry for all crew members
• Paid travel to and from the ship (unless within reasonable driving distance)
• Health, vision, and dental insurance (for US Mainland candidates)
• 401(k) plan with 100% match up to 4% (for US Mainland candidates)
• Retention bonus program
• Access to crew-only decks and dedicated recreational activities

About the Company

Viking provides destination-focused voyages on oceans, rivers, and lakes around the world. Designed for experienced travelers interested in science, history, culture, and cuisine, Viking offers premium experiences for "The Thinking Person®." With over 250 awards, Viking is a global leader in experiential travel.