OCEAN - Chef de Cuisine

Overview OCEAN - Chef de Cuisine role at Viking. Viking was founded in 1997 and provides destination-focused voyages on oceans, rivers and lakes around the world. Viking offers experiences for The Thinking Person. Viking ships uphold leadership values and a hospitality focus. 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 flexible, stress resistant, focused, and a truly committed team member. Purpose of Position The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards & procedures are in line with Company Procedures and STAR Service Standards. You are required to serve as a link between your assigned Galley and the Main Galley. 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, will increase revenue and profitability of the company. Your Responsibilities In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, including food safety, creativity, cleanliness, staff management, time management, repair & maintenance, public relations and guest interaction. Visit the assigned Galley venue during service with the Head Waiter, check every table, ensureGuests are provided with the best meal/service, follow up on negative feedback, and monitor reports to identify opportunities to improve Guest service and satisfaction. Assist the Executive Chef to prepare requisitions for catering equipment to ensure a productive operation. Assist all Section Heads with food requisitions, collect and enter meal count figures, monitor expensive item requisitions, oversee meat, fish & seafood ordering & thawing procedures; tour storerooms and assist the Provisions Team; conduct menu briefings every two days or as required. Countercheck daily deliveries from the Storeroom for accuracy. Ensure that menus, recipes, methods and specifications are adhered to; spot-check venues daily to ensure quality and cleanliness in line with Viking’s Standards and Public Health Policies; conduct random tastings to correct discrepancies. Be familiar with HR Manual & Shipboard Training; understand working hours policies & procedures; be familiar with crew contracts and workload to maintain payroll records. Lead and support a multi‑cultural team, maximize crew satisfaction, productivity and retention; meet with Team Leaders daily for updates and feedback to ensure STAR Service Standards. Regularly inspect mise-en-place 15 minutes prior to service. Appoint and train key personnel and establish how to train personnel. Provide leadership to direct reports, including performance reviews, ensuring Maritime Labour Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition. Wear PPE as required and use proper lifting techniques to prevent injuries. Uphold grooming standards in line with Viking’s Image and Uniform Standards. Secure company property, especially during rough weather, to prevent loss or damage. Ensure team knowledge of itinerary ports, shore excursions and shipboard activities. Contribute to Culinary KPI goals (quality and financial) and participate in safety and security training and drills. Demonstrate ability to step in for the Executive Chef temporarily and assist with demonstrations as required. Your Profile Minimum ten years of culinary experience, including three to four years as a Chef de Cuisine or similar role in a premium brand hospitality environment; advanced culinary skills; haute-cuisine education is an advantage. Fluent in English with excellent communication skills for interpreting menus and recipes. Ability to handle complex situations and manage guest interactions effectively. Experience leading multi‑cultural teams; flexible, stress resistant, committed team player. Guest-focused, service-oriented, professional appearance and impeccable hygiene. Team builder with motivational and coaching abilities; knowledge of Public Health and Sanitation compliance. Must be at least 21 years old, able to lift 50+ lbs (30 kg) daily, and work long hours, seven days a week. Previous cruise industry experience is an advantage. Guidelines and Regulations Implement Standard Operating Procedures & STAR Service Standards within the department. Maintain appearance and grooming standards as updated. The company reserves the right to change/extend this job description as necessary during employment. Position: Chef de Cuisine Supervisor: Executive Chef Direct reports: Sous Chef, CDP, Asst. CDP, Cook, Asst. Cook Line manager: Executive Chef Application and Job Relevant Information Roles are subject to appearance standards (including tattoos). Visible tattoos are not permitted. Tattoos concealed with makeup or sleeves may still be considered visible for appearance. Offers are subject to mandatory medical examinations. After submitting your CV, you may be asked to introduce yourself with a personal video recording. This step is optional. See the Recruitment Guidelines for details. Disclaimer: Viking collects and processes personal data relating to job applicants. See the privacy notice on our careers page for more information. Seniority level: Director • Employment type: Full-time • Job function: Management and Manufacturing • Industries: Food and Beverage Services and Hospitality #J-18808-Ljbffr Viking