OCEAN - Sous Chef

Join to apply for the OCEAN - Sous Chef role at Viking.

Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Designed for experienced travelers with interests in science, history, culture and cuisine, Chairman Torstein Hagen often says Viking offers experiences for The Thinking Person.

Viking has more than 250 awards to its name, including being rated #1 for Rivers, #1 for Oceans and #1 for Expeditions by Condé Nast Traveler and voted at the top of its categories by Travel + Leisure.

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, takes ownership of your areas of responsibility, and empowers your team with the skills, knowledge, and tools to succeed. You are a role model for the Viking Family with motivation to achieve the company’s goals and objectives. You are flexible, stress resistant, focused, and a committed team member.

PURPOSE OF POSITION

• The Sous Chef assists the Chef de Cuisine and/or Executive Chef to oversee the entire assigned Galley operation, by consistently monitoring and checking all food preparation areas over the course of the day and controlling the opening & service hours of the Service Line.
• In the absence of the Chef de Cuisine or/and Executive Chef, you are in charge and in full control of the Galley operation for the assigned area.
• It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn increases revenue and profitability.

Your Responsibilities

• Hold excellent cooking skill, with flair and creativity to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie.
• Work closely with the Kitchen Steward to accomplish tasks related to inventory, equipment control & maintenance; check Storeroom deliveries for accuracy; regularly inspect fresh produce chillers with Galley Management to avoid shortages/wastage; ensure proper use of the menu checklist and recipe reviews.
• Ensure that all Galley personnel transport their provisions with the correct utensils.
• Assist in conducting the Dinner Service Line, including ensuring smooth and efficient service, presentation, and final plating; tour all outlets during service hours.
• Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing “clean as you go” and by applying safe working policies and procedures, ensuring equipment is sanitized and returned after each use.
• Be present during loadings for quality control and assurance; assist the Executive Chef with supervising the Galley operation and preparing requisitions for Catering equipment.
• Ensure the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections; the Sous Chef must be present for all inspections; ensure menus, recipes, methods, and specifications adhere to quality and cleanliness standards and Viking’s STAR Service Standards.
• Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; understand working hours policies and crew contracts; maintain working hours paperwork and adjust payroll entries if necessary.
• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders daily for “The Daily Reunion” to provide feedback and updates and ensure the department meets Viking’s STAR Service Standards.
• Appoint and enforce specific job responsibilities to key personnel under the Sous Chef and establish training methods.
• Provide competent leadership to direct reports, including performance reviews, discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
• Ensure appropriate Personal Protective Equipment (PPE) and safe lifting techniques are used as required.
• Uphold grooming standards in line with Viking’s Image and Uniform Standards.
• Ensure company property is secured, especially during rough weather, to prevent loss or damage.
• Contribute to achieving Culinary KPI goals (quality & financial) and be familiar with safety & security procedures; participate in onboard training, safety & security, and related exercises as required.
• Temporarily replace/takeover the Chef de Cuisine’s position with necessary training when needed.
• This document describes primary activities, duties, and responsibilities. Your manager may assign additional duties as required.

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