OCEAN - Sous Chef

Viking; United States; Remote; USD 70,000 - 95,000; Full time

Job summary

Viking, NYSE: VIK, a global leader in experiential travel, invites a Sous Chef to lead Galley operations aboard our cruise ships. You will support the Chef de Cuisine, oversee food preparation and service, and ensure guest satisfaction with high-quality, safe cuisine.

The role requires 3–4 years as Sous Chef or similar in premium hospitality, fluent English, and experience leading multicultural teams. Willingness to work long hours at sea; cruise industry experience is a plus.

Qualifications

• Minimum 3-4 years’ experience as Sous Chef or similar in a 5 Star Resort or Hotel and/or premium brand restaurant environment.
• Fluent in English with excellent communication for menus and recipes.
• Experience leading multicultural teams; strong administration and communication skills.
• Guest-focused, service-oriented with impeccable grooming and hygiene standards.
• Knowledge of Public Health policies and sanitation compliance; STAR Service Standards.
• 21+ years old, able to lift 50+ lbs and work long hours; cruise industry experience is an advantage.

Responsibilities

• Oversee Galley operation in the absence of the Chef de Cuisine or Executive Chef.
• Ensure safe, quality food production and guest satisfaction throughout service.
• Lead and train galley staff; monitor inventory and maintain cleanliness standards.
• Coordinate with Kitchen Steward on deliveries, equipment and maintenance.
• Assist in Dinner Service Line and supervise service across outlets.
• Ensure compliance with Public Health policies and Viking’s STAR Service Standards.
• Develop schedules, training plans, and crew performance reviews as needed.
• Maintain working hours records and support payroll where required.
• Foster a multi-cultural team environment and uphold Viking’s values.

Skills

Leadership

English fluency

Multicultural leadership

Public health

Administrative skills

Team coaching

Physical stamina

Tools

PC databases

Spreadsheets

Word processing

Job description

Viking (NYSE: VIK) is a global leader in experiential travel with a fleet of more than 100 ships, exploring 21 rivers, five oceans and all seven continents. Designed for curious travelers with interests in science, history, culture and cuisine, Chairman and CEO Torstein Hagen often says Viking offers experiences For The Thinking Person™. Viking has more than 450 awards to its name, including being rated #1 for Rivers and #1 for Oceans five years in a row byCondé Nast Travelerin the 2025 Readers’ Choice Awards. Viking is also rated a “World’s Best” byTravel + Leisure—no other travel company has simultaneously received such honors by both publications.

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, who takes ownership for your areas of responsibility, and who believes in empowering your team with the skills, knowledge, and tools to succeed. You are an exceptional role model for the Viking Family and have strong motivation to achieve the company’s goals and objectives. You are flexible, stress resistant, focused, and a truly 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.
• You are required to be in charge and in full control of the Galley operation of the assigned area in the absence of the Chef de Cuisine or/and Executive Chef.
• 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

• Hold excellent cooking skill, with the flair and creativeness to enhance buffet presentations; control the breakdown after each service, in conjunction with the Chef de Partie.
• Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control & maintenance etc.; countercheck daily Storeroom deliveries, for accuracy; regularly check fresh produce chillers, together with Galley Management, to avoid shortages/wastage during the cruise; 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, which includes but is not limited to, ensuring smooth and efficient service, presentation, and final plating; and tour all outlets during service hours.
• Minimize equipment loss/damage and maintain immaculate cleanliness standards by enforcing “clean as you go” work habits in relevant areas, and by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, 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 all Catering equipment.
• Ensure that the Galley/adjacent areas are ready for any announced and/or unannounced Public Health inspections, done either by the Ships’ Management or local authorities (public health inspectors). The Sous Chef must be present for all inspections; ensure that all menus, recipes, methods, and specifications are adhered to, and are in line with the quality and cleanliness of all Public Health Policies and Viking’s STAR Service Standards.
• Assist the Executive Chef with preparing additional working schedules (Embarkation Day, Special Functions, etc.) for Galley personnel; have an in-depth understanding of the working hours policies and procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.
• Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback & operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.
• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Sous Chef and establish the manner and means to train personnel.
• Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.
• Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.
• Always uphold impeccable grooming standards within your team by complying with Viking’s Image and Uniform Standards.
• Ensure that company property is appropriately secured and protected, especially during rough weather conditions, to prevent unnecessary loss or damage.
• Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary Department; have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.
• Able to host & showcase engaging culinary workshops with various cuisine flairs. Conduct hands-on cooking demonstrations and provide practical culinary techniques and cooking methods.
• Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.
• This document describes the primary activities, duties, and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.

YOUR PROFILE

• A required minimum of 3-4 years’ experience as a Sous Chef or similar position, within a 5 Star Resort or Hotel and/or premium brand restaurant environment; advanced culinary skills are required.
• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.
• Must have experience in leading multi-cultural teams; flexible, stress management (how stress is brought into the team) abilities, committed team player, exceptional work ethic, effective communications skill; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.
• Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health Policies
• Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance
• Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven 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 the updated Grooming Standards.
• The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.

Position: Sous Chef

Supervisor: Executive Chef

Direct reports: Direct reports: CDP, ACDP, Cook, Assistant Cook

Line manager: Chef de Cuisine and / or Executive Chef

APPLICATION AND JOB RELEVANT INFORMATION

Our roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times. Visible tattoos are not permitted. Tattoos concealed with make-up, skin-colored sleeves or any covering other than the company uniform will still be considered visible for the purposes of our appearance standards. Exemptions to this may be considered on a case-by-case basis where appropriate. Tattoo removal may not result in successful employment and therefore is not encouraged and is the candidate’s personal decision. Furthermore, any offer of employment is subject to you passing all mandatory medical examinations as required by the company.

DISCLAIMER

As part of any recruitment process, Viking collects and processes personal data relating to job applicants. We are committed to being transparent about how we collect and use that data and to meeting our data protection obligations. If you would like to find out more about how your information will be used, please view the privacy notice on our careers page.