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Part of our Galley team on our Ocean vessels, the Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality &amp; cost, keeping within budget and monitoring time management.The Executive Chef reports to Hotel General Manager. YOUR RESPONSIBILITIES<ul><li>Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction.</li><li>Share the overall responsibility of all food orders &amp; consumption with the Inventory Manager in terms of Guest count, itinerary, availability &amp; usage.</li><li>Constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis.</li><li>Maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO).</li><li>Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting &amp; reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing &amp; maintaining par levels, for the equipment store.</li><li>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 &amp; displays are in line with the quality &amp; cleanliness of Viking’s Standards and all Public Health Policies.</li><li>Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace.</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis.</li><li>&nbsp;</li></ul>WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li></ul>&nbsp;Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li></ul>&nbsp;YOUR PROFILE<ul><li>Must have shipboard or premium hospitality experience with at least 2 - 3 years in the same role; advanced culinary skills are required</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.</li><li>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, spread sheets, and word processing systems.</li><li>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.</li><li>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.</li></ul>

JAPAN - Japanese Speaking Executive Chef

ROLE OVERVIEW<ul><li>Part of our Galley team on our Ocean vessels, the Chef de Partie independently runs a main section in the Galley, with as little supervision as possible. The position is a key role and is fully supported by Middle Management, in all areas.</li><li>The Chef de Partie reports to Sous Chef, Chef de Cuisine and Executive Chef.</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Control and maintain a main Galley section and its entire food production; follow set recipes &amp; dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.</li><li>Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores.</li><li>Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.</li><li>Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.</li><li>Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.</li><li>Ensure economical work practices and control food production to minimize and/or avoid wastage.</li><li>Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce &amp; maintain “clean as you go” work habits.</li></ul>&nbsp;WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li></ul>&nbsp;Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li></ul>&nbsp;YOUR PROFILE<ul><li>Must have shipboard or premium hospitality experience with at least 1 year / 2 contracts in the same role; Advanced culinary skills are required.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player.</li><li>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 exceptional work ethic, motivational skills and coaching abilities.</li><li>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.</li><li>Previous cruise industry experience is an advantage.</li></ul>

JAPAN - Japanese Speaking Chef de Partie

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<ul><li>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 &amp; service hours of the Service Line.</li><li>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.&nbsp;</li><li>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.</li></ul> YOUR RESPONSIBILITIES<ul><li>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.</li><li>Work closely with the Kitchen Steward in order to accomplish tasks related to inventory, equipment control &amp; 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.</li><li>Ensure that all Galley personnel transport their provisions with the correct utensils.</li><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>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.</li><li>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 &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>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.</li><li>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.</li><li>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.</li><li>Always uphold impeccable grooming standards within your team by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, to prevent unnecessary loss or damage.</li><li>Positively contribute to achieving/succeeding Culinary KPI goals (quality &amp; financial) for the Culinary Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Temporarily replace/takeover the Chef de Cuisine’s position (with necessary training), at any given time.</li><li>This document describes the primary activities, duties, and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.</li></ul>&nbsp;YOUR PROFILE<ul><li>A required minimum of eight years’ culinary experience, including three years as a Sous Chef or similar position, within a premium brand hospitality environment; advanced culinary skills are required.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>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.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with excellent knowledge of all Public Health Policies</li><li>Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance</li><li>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.</li><li>Previous cruise industry experience is an advantage.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Direct reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Partie, Assistant Chef de Partie, Cook, Assistant CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine or/and Executive Chef&nbsp;&nbsp;

JAPAN - Japanese Speaking Sous Chef

Part of our nautical team on our River vessels, the Captain safely navigates our Viking Longships in compliance with all statutory regulations and ensures that guests feel comfortable. The Captain reports to the Corporate Captains and the Nautical Director.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Serves as a role model for the entire crew</li><li>Navigates the vessel in compliance with regulations, timetables and lock times, to avoid delays and incidents</li><li>In case of high or low water, damage, and technical problems the Captain and the Program Director take ownership and inform the guests accordingly</li><li>Motivates crew and provides training for candidates of internal training programs and other crew members, including regular safety drills</li><li>Conducts frequently scheduled ship inspections, including monthly inspections of mooring lines</li><li>Organizes dumpsters and drinking water</li><li>Participates in meetings and company-relevant trainings</li><li>Acts as a brand ambassador on behalf of Viking including social obligations towards our guests (presence in public areas, welcome cocktail, Captain's dinner)</li></ul>&nbsp;&nbsp;WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Regular training and simulator assessments within working time</li><li>Unlimited contracts with a 4/4, 4/2 or 2/2 system</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Uniforms, laundry and unlimited Wi-Fi are free of charge for all crew members</li><li>Lodging and meals are provided to you by Viking onboard</li><li>Single cabin guaranteed</li><li>Travel to/from the ship reimbursement payment</li><li>Dedicated crew area</li><li>Sundeck area for crew use&nbsp;&nbsp;</li></ul>Employee benefits&nbsp;<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Salary payments and social security benefits in accordance with Swiss conditions</li></ul>&nbsp;&nbsp;ABOUT YOU<ul><li>At least 1 year of work experience as a Captain/several years as a First Officer</li><li>Interested in further education (certificate extension, language skills…)</li><li>Independent and flexible</li><li>Decisive and assertive</li><li>Strong team worker and able to train/ lead the crew</li><li>Shows ambition and initiative; perseverant</li><li>Genuine interest in guest communication</li></ul>&nbsp;&nbsp;Depending in which geographical area you are eligible to sail you need to fulfill the following obligatory requirements:&nbsp;Rhine – Elbe – Mosel&nbsp;<ul><li>Boatmaster License</li><li>Rhine patent until Iffezheim (km 1000 – 333)</li><li>VHF</li><li>Radar</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), Dutch and French as an asset</li></ul>&nbsp;Danube&nbsp;<ul><li>Boatmaster License</li><li>Danube patent from Sulina to Regensburg (km 0 – 2370)</li><li>VHF</li><li>Radar</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), Russian as an asset</li></ul>&nbsp;Rhine – Main – Danube&nbsp;<ul><li>Boatmaster License</li><li>Rhine patent until Mainz (km 1000 – 493)</li><li>Danube patent</li><li>Radar</li><li>VHF</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), French and Russian as an asset</li></ul>&nbsp;France&nbsp;<ul><li>Longueur illimitée</li><li>Radar</li><li>VHF</li><li>Safety Expert (expert)</li><li>Languages: French and English (mandatory), German as an asset</li></ul>&nbsp; DISCLAIMERAs 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.&nbsp;Apply Now&nbsp;&nbsp;

RIVER - Nautic - Captain

THE RECERTIFICATION PROGRAM: OCEAN TO RIVER<ul><li>In the&nbsp;program you will develop all skills, knowledge and experience needed to become a Second Officer at Viking on the Rhine, Danube or in France. The training will focus on:</li><li>Getting all theoretical knowledge to obtain a Captain&nbsp;license (incl. VHF)</li><li>Learning the necessary stretches of the Rhine river, with stretch exam preparation Amsterdam-Cologne</li><li>Operating and manoeuvring the Viking Longships in onboard and simulator&nbsp;training.</li><li>Sailing in a sailor position for the first approx. 7-9 months</li></ul>&nbsp;The program is managed by a designated trainer team. They visit the ships and check in with you and your Captain, help with exam organization and coordinate the theoretical training.&nbsp;The duration of the program is 12-18 months, and upon successful completion you will be offered a contract as Second Officer at Viking. All costs of the training and exams are covered by Viking. The program adheres to the EU regulations concerning inland navigation.&nbsp;This role will be located in the European Union.&nbsp;Please note that we can only accept candidates who are eligible to work in the European Union or are already in possession of a relevant work permit.&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Support the First Officer with ensuring the safety of the ship, crew, guests and the environment.</li><li>Actively train and learn to gain sailing skills,&nbsp;extend qualifications, attendance in the necessary exams.&nbsp;Participation in meetings and company relevant training</li><li>Lead sailors and trainees in compliance with company guidelines and regulations – overall responsible for the work carried out by Sailors.</li><li>Co-responsible for impeccable cleanliness, hygiene, and order onboard</li><li>When securing the ship, takes the lead for safe mooring and installation of the gangway</li><li>Ensuring that the sundeck complies with guests' expectations at all times</li><li>Checking the condition of mooring lines / wires daily</li><li>Ensuring that crew members are wearing the required personal protective equipment (PPE)</li></ul>&nbsp;YOUR RESPONSIBILITIESSecurity<ul><li>Report damage, issues, and concern immediately to the Captain</li><li>Be familiar with the security role and understand your duties</li><li>Responsible for the operational readiness of the rescue boat</li></ul>Travel operation<ul><li>Responsible for the external appearance of the ship</li></ul>Communication<ul><li>Exchange information with the parties involved (Captain, 1st Officer, Engineer)</li></ul>Special tasks<ul><li>Appropriate and professional securing of the ship</li><li>When passing low bridges on the sundeck pay attention to the guests and close off stairway access</li><li>Execution of all deck and outboard work</li><li>Luggage service according to assignment by the Captain / First Officer</li></ul>&nbsp;YOUR PROFILE<ul><li>At least 500 days sailing onboard an ocean vessel</li><li>Previous maneuvering experience (e.g. Ferries, Crew Transfer ships, High-speed crafts, Offshore (PSV, DSV; Cutters, Dredgers), Cruiseships or yachts</li><li>Previous experience in a 2nd Officer position or higher preferable</li><li>English language knowledge</li><li>German and/or French&nbsp;language knowledge</li><li>Eligible to work in EU or hold a valid work permit</li></ul>Personality<ul><li>Motivated and eager to learn</li><li>Polite and team player</li><li>Able to follow instructions and flexible</li><li>Shows ambition and initiative</li></ul>

RIVER - Recertification Program Ocean to River - Nautic - 2nd Officer in Training

Soutenir le second capitaine pour une navigation sure et appropriée du bateau.&nbsp;RESPONSABILITES&nbsp;Securité&nbsp;(lorsque le second capitaine et/ou le capitaine ne sont pas en service)<ul><li>Responsabilité globale de la sécurité à bord</li><li>Respect des directives, instructions (manuel nautique) et règles en vigueur</li><li>Co-responsabilité de la propreté, de l’hygiène et de l’ordre irréprochables à bord</li></ul>&nbsp;Navigation<ul><li>Superviser les opérations d’amarrage en toute sécurité</li><li>Sécuriser la passerelle</li><li>Gérer la terrasse en fonction des besoins de sécurité et des attentes des passagers</li></ul>&nbsp;Administration, communication<ul><li>Tenue et mise à jour du journal de bord</li><li>Tenue et mise à jour du carnet d’entretien</li><li>Gérer les inventaires et effectuer les commandes (peinture, détergents…)</li></ul>&nbsp;Missions additionnelles<ul><li>Effectuer régulièrement les inspections du bateau</li><li>Vérifier l’état des lignes d’amarrage et des câbles sur une base hebdomadaire</li><li>S’assurer que les membres d’équipage portent un équipement de protection individuelle (gilet de sauvetage, chaussures de sécurité, casque…)</li></ul>&nbsp;PROFIL RECHERCHE&nbsp;<ul><li>Au minimum deux ans d’expérience en tant que matelot</li><li>Intérêt pour la formation continue (par exemple, compétences linguistiques, extension du certificat)</li><li>Indépendant et flexible</li><li>Capacité de décision, prise d’initiatives, assertivité</li><li>Fort esprit d’équipe et leadership</li><li>Ambitieux et persévérant</li><li>Français obligatoire et bases en Anglais de préférence</li></ul>&nbsp;Selon la zone géographique dans laquelle vous êtes autorisé à naviguer, vous devez remplir les conditions suivantes&nbsp;:&nbsp;Navigation sur le Rhin<ul><li>Licence pour le Rhin&nbsp;: km 1’000 – 688 (Amsterdam – Cologne)</li><li>Radar</li><li>VHF</li><li>Safety Expert (ASP)</li><li>Langues : Allemand et Anglais obligatoires, Hollandais et Français un atout</li></ul>&nbsp;Navigation sur La Seine, Le Rhône et La Garonne<ul><li>Longueur illimitée</li><li>Radar</li><li>VHF</li><li>Safety Expert (ASP)</li><li>Langues : Français et Anglais obligatoires, Allemand un atout</li></ul>

RIVER - Nautic - Troisieme Capitaine France

Part of our nautical team on our River vessels, the First Officer ensures safe navigation in compliance with all the statutory regulations and makes sure that the guests feel comfortable. The First Officer reports to the Captain.&nbsp;WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Overall responsible for safety on board the ship including performing of safety drills and familiarization with safety procedures for the whole crew.</li><li>Captain’s representative onboard.</li><li>Navigating without supervision on assigned stretches in compliance with regulations, timetables and lock times to avoid incidents and delays.</li><li>Cost-conscious use of all energy resources (gas oil, lubricants, etc.)</li><li>Responsible for the administrative process and timely submission of all mandatory reports.</li><li>Provide training for candidates of internal training programs and other crew.</li><li>Check whether the necessary patents for the route are present onboard and if the nautical crew’s service book contains the necessary qualifications for the operating system according to regulations.</li><li>Participates in regular meetings and company-relevant trainings.</li></ul>&nbsp;&nbsp;WHY JOIN VIKING?&nbsp;&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Regular training and simulator assessments within working time</li><li>On-the-job coaching to help you advance rapidly</li><li>Unlimited contracts with a 4/4 or 4/2 system</li></ul>&nbsp;&nbsp;On board our ship&nbsp;<ul><li>Uniforms, laundry and unlimited Wi-Fi are free of charge for all crew members</li><li>Lodging and meals are provided to you by Viking onboard</li><li>Guaranteed single cabin</li><li>Travel to/from the ship reimbursement payment</li><li>Dedicated crew area</li><li>Sundeck area for crew use&nbsp;&nbsp;</li></ul>&nbsp;Employee benefits&nbsp;<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Salary payments and social security benefits in accordance with Swiss conditions</li></ul>&nbsp;&nbsp;ABOUT YOU<ul><li>At least 2 years of work experience as a Second Officer</li><li>Interested in further education (certificate extension, language skills…)</li><li>Independent and flexible</li><li>Decisive and assertive</li><li>Strong team worker and able to motivate the crew</li><li>Shows ambition and initiative; perseverant</li></ul>&nbsp;Depending in which geographical area you are eligible to sail you need to fulfill the following obligatory requirements: Rhine – Elbe&nbsp;–&nbsp;Mosel&nbsp;<ul><li>Boatmaster License</li><li>Rhine patent until Mainz (km 1000 – 493)</li><li>VHF</li><li>Radar</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), Dutch and French as an asset</li></ul>&nbsp;Danube&nbsp;<ul><li>Boatmaster License</li><li>Danube patent from Sulina to Regensburg (km 0 – 2370)</li><li>VHF</li><li>Radar</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), Russian as an asset</li></ul>&nbsp;Rhine – Main – Danube&nbsp;<ul><li>Boatmaster License</li><li>Rhine patent until Mainz (km 1000 – 493)</li><li>Danube license&nbsp;</li><li>Radar</li><li>VHF</li><li>Safety Expert (Sachkunde)</li><li>Languages: German and English (mandatory), French and Russian as an asset</li></ul>&nbsp;France&nbsp;<ul><li>Longueur illimitée</li><li>Radar</li><li>VHF</li><li>Safety Expert (expert)</li><li>Languages: French and English (mandatory), German as an asset</li></ul> DISCLAIMERAs 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.

RIVER - Nautic - 1st Officer

PURPOSE OF POSITION<ul><li>The Beverage Manager ensures the efficient operations of all bar lounges, bars, restaurants, special events and all Guest areas, where beverage service activities take place.</li><li>You are required to be hands on during peak service periods by ensuring that beverage operations, sanitation, environmental &amp; maintenance procedures are in line with the company’s policies and procedures, as well as to assist in the organization of duties, not directly related to the Beverage Department. It is your duty to monitor all system reports related to Beverage Services.</li><li>You are responsible for creating a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.</li></ul> YOUR RESPONSIBILITIES<ul><li>Liaise with the Restaurant Manager in order to compile &amp; supervise beverage sales made by the Restaurant Team; continuously monitor all reports related to sales, revenue, cost and inventory and present suggestions to the Hotel General Manager, if and/or when necessary.</li><li>Maintain &amp; control the ship’s Beverage Stock Holding and work closely with the Inventory Manager, for future orders; place durable orders as per the loading schedule; maintain durable par levels, at all times; oversee the opening &amp; closing of all Beverage outlets with proper manning and necessary mis en place; conduct daily menu presentations, in conjunction with the Executive Chef and Sommelier.</li><li>Assist the Hotel General Manager in the organization and execution of Bar/Lounge related ship functions and special events, and provide support in other functions, as required.</li><li>Organize, manage and motivate the Beverage Department, with particular focus on sales, promoting Viking’s Destination Beverage Package.</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, 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.</li><li>Participate in loadings and waste management; assign crew for dis-/embarkation and luggage duty.</li><li>Have an in-depth understanding of the working hours policies &amp; procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.</li><li>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 &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Provide the highest level of comfort and service to Guests, as per Viking’s STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities; personally follow up on all Guest complaints and report such incidents to the Hotel General Manager and Guest Log.</li><li>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.</li><li>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.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Ensure that all Human Resources related issues are handled properly and fairly, in line with Viking’s Policies, Procedures and Code of Conduct.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Bar KPI goals (quality &amp; financial) for the Bar Department, have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of 3 years’ experience as a Beverage Manager or similar position, within a premium brand hospitality and/or bar environment.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Beverage Team and Guests.</li><li>Must have experience in leading multi-cultural teams and be flexible, stress resistant, and a committed team player.</li><li>Strong administration skills are required and must be proficient with PC based databases, spread sheets, and word processing systems.</li><li>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 exceptional work ethic, motivational skills, and coaching abilities.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager,&nbsp;Associate General ManagerDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sommelier, Bartender, Bar Waiter, Resort Deck AttendantLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Associate General Manager

JAPAN - Japanese Speaking Beverage Manager

WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Assist with preparing and cooking daily meals for crew and guests according to Executive Chef Manual and menu cycle&nbsp;</li><li>Handle groceries, products, and galley equipment with care; conduct inventory and stock takes&nbsp;</li><li>Ensure proper waste disposal and adherence to HACCP rules and company standards&nbsp;</li><li>Maintain cleanliness in galley and production areas; participate in onboard training programs&nbsp;</li><li>Assist Executive Chef with food supply orders and budget management, keeping food cost within budget&nbsp;</li></ul>&nbsp;WHY JOIN VIKING?&nbsp;&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use&nbsp;</li></ul>Employee benefits&nbsp;<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>No immediate tax deduction – potential for tax-free salary, depending on nationality&nbsp;</li></ul>&nbsp;ABOUT YOU&nbsp;<ul><li>Graduated apprenticeship as cook required&nbsp;</li><li>Minimum 1 year professional experience in 4 or 5-star kitchen/galley&nbsp;</li><li>International experience/ship experience preferred&nbsp;</li><li>Good English skills, other languages are an advantage&nbsp;</li><li>Ability to work independently, service-oriented and guest focused, and ability to train and motivate subordinates.&nbsp;</li></ul>&nbsp;

RIVER - Commis de Cuisine

Part of our Galley team on our River vessels, the Trainee Cook will be learning more about the position and what it is like to work onboard one of our river ships. Training program can be completed in 2-5 weeks. Upon completion, Viking will consider you for the position for which you were trained. The Trainee Cook reports to Functional Trainer.&nbsp;&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD&nbsp;<ul><li>Learn various cooking techniques&nbsp;</li><li>Learn how to follow and help to design recipes&nbsp;</li><li>Learn how to prepare meals&nbsp;</li><li>Learn HACCP standards&nbsp;&nbsp;</li><li>Learn how to use various kitchen appliances such as grill, fryers, baking ovens and etc.&nbsp;</li><li>Learn various European cuisines&nbsp;</li><li>Attend practical and theoretical assignments&nbsp;</li><li>Complete assignments online and in class&nbsp;</li></ul>&nbsp;WHY JOIN VIKING?&nbsp;&nbsp;Elevate Your Career&nbsp;Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul>&nbsp;On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use&nbsp;</li></ul>Employee benefits&nbsp;<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>No immediate tax deduction – potential for tax-free salary, depending on nationality&nbsp;</li></ul>&nbsp;&nbsp;ABOUT YOU&nbsp;<ul><li>English knowledge (A2)&nbsp;</li><li>An open-minded, passionate personality&nbsp;</li><li>Eager to learn&nbsp;</li><li>Able to deal with physical workload&nbsp;</li><li>Able to deal with a high level of stress&nbsp;</li><li>Preferably has worked as Utility and/or understands the kitchen&nbsp;</li></ul>

RIVER - Trainee Cook

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