Executive Chef
Vor 7 Tagen
About Viking
Viking is a leading provider of destination-focused voyages on oceans, rivers, and lakes around the world. Our company is designed for experienced travelers with interests in science, history, culture, and cuisine.
Awards and Recognition
We have received over 250 awards, including being rated #1 for Rivers, #1 for Oceans, and #1 for Expeditions by Condé Nast Traveler and voted at the top of our categories by Travel + Leisure.
Job Overview
The Executive Chef is a key member of our Galley team on our Ocean vessels. This role ensures the efficient operations of all food production areas by consistently analyzing food production quality and cost, keeping within budget, and monitoring time management.
Responsibilities
- Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction.
- Share the overall responsibility of all food orders and consumption with the Inventory Manager in terms of Guest count, itinerary, availability, and usage.
- Constantly strive to upgrade the food quality and presentation, host Kitchen Table events, and cooking demonstrations; make use of culinary checklists on a frequent basis.
- Maintain direct communication with the Inventory Manager for provision-related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, and first-in-first-out (FIFO).
- Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting and reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing, and maintaining par levels for the equipment store.
- Ensure that all menus, recipes, methods, and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets and displays are in line with the quality and cleanliness of Viking's Standards and all Public Health Policies.
- Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace.
- Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis.
Why Join Viking?
We offer a range of benefits to our crew members, including:
- Paid training program in skills and approach to premium hospitality services.
- On-the-job coaching to help you advance rapidly.
- A lifelong network of hospitality professionals from many different countries.
- Internal transfer opportunities to River, Ocean, and Expedition ships.
Onboard Benefits
- Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members.
- Crew cabins with only 2 berths (you will have one roommate).
- Travel to/from the ship provided by Viking.
- Crew-only deck, dedicated recreational spaces, and activities.
- Access to use the guest fitness center during certain hours.
Employee Benefits
- Referral program.
- Loyalty bonuses.
- Tax-free salary.
Your Profile
- Must have shipboard or premium hospitality experience with at least 2-3 years in the same role; 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. The ability to speak additional languages is an advantage.
- Must have experience in leading multi-cultural teams; flexible, stress-resistant, committed team player; strong administration skills are preferred and must be proficient with PC-based databases, spreadsheets, and word processing systems.
- Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards are required, with a proven and comprehensive knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.
- 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.
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