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ROLE OVERVIEW<ul><li>Part of our Hotel Administration team on our Ocean vessels, the Explorers Staff provide guests with a friendly, personalized front-desk service to ensure guest satisfaction and promotes, sells and dispatches shore excursions offered at various ports of call.</li><li>The Explorers Staff reports to Senior Receptionist, Guest Services Manager, Shore Excursions Manager and Associate General Manager.</li></ul>&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Ensure that guest concerns received at the Explorers Desk are settled according to Viking’s STAR Service Standards; receive and inventory lost and found items according to company policies and procedures; prepare the berthing list, guest list, cocktail invitations, gift orders and special orders from the ship’s management to guests.</li><li>Process all guests at embarkation/registration according to the Viking’s relevant Standard Operating Procedures. This includes check-in, collecting passports and other documents.</li><li>Maintain a working cash float, collect payments, and register credit cards, for processing.</li><li>Assist with tour dispatch and execution; regularly escort guests on shore excursions to monitor the quality of tours and to ensure that a high standard of product and port knowledge is maintained.</li><li>Become knowledgeable about itinerary-related ports of call, shore excursions and all shipboard activities.</li><li>Follow up with guest’s concerns involving the hotel department in order to reach guest satisfaction. Register all guest interaction in feedback log tool. Ensure that guest concerns received at the Explorers Desk are settled accordingly.</li><li>Undertake concierge duties such as booking restaurants and other activities onboard and ashore.</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><li>&nbsp;</li></ul>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><li>&nbsp;</li></ul>Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li><li>&nbsp;</li></ul>ABOUT YOU<ul><li>A required minimum of one year’s experience in a front of house role at a premium brand hotel or resort.</li><li>Shipboard experience is preferred.</li><li>Fluent in Japanese and English - must be able to address any kind of information in an adequate manner with excellent oral and written Japanese and English communication skills – the ability to speak an additional language is an advantage.</li><li>Guest-focused, service-oriented, positive personality, flexible, stress resistant, committed team player and exceptional work ethic is required; must demonstrate the ability to work independently.</li><li>Ability to handle difficult guests and/or situations with grace, professionalism and rational thinking and the ability to present adequate solutions.</li><li>Strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems; must demonstrate excellent management and organizational skills; experience in cash handling and foreign currency exchange is required.</li></ul>

JAPAN - Japanese Speaking Explorer Staff

PURPOSE OF POSITION<ul><li>The Bar Waiter ensures the efficient operations of beverage services in the assigned food and beverage (F&amp;B) areas.</li><li>It is your responsibility 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>Take ownership of assigned station, with approximately 25 to 30 guests, and bars including coffee stations and sundecks; serve drinks and assist with preparing cocktails, in accordance with company standards; maintain in depth knowledge of all Bar Menus.</li><li>Ensure all Guests are charged according to company standards and account procedures, should Guests be incorrectly charged, ensure to advise the Supervisor on duty.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</li><li>Follow service procedures according to Standard Operating Procedures, Departmental Service Standards and all applicable Public Health Polices.</li><li>Prepare and operate F&amp;B activities in all outlets, this includes but is not limited to beverage outlets; ensure all F&amp;B activities are prepared and executed, according to company standards.</li><li>Ensure cost control and adhere to set budgets; conduct stock takes and inventory, according to company procedures; ensure the correct storage of stock; maintain par levels.&nbsp;</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>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</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 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>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 about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment, and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Bar Department.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public</li><li>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>Assist in other departments and/or perform additional duties, upon instruction from supervisors.</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 two years’ experience as a Bar Waiter or similar position, within a International premium brand hospitality and/or bar environment; must have in depth beverage knowledge (wines, spirits, and cocktails, etc.); must demonstrate the ability to work independently.</li><li>Must be a minimum age of twenty-one (21) years old; physically&nbsp;fit and in good health; must be able to carry heavy items and stand, kneel and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Bar Team and Guests.</li><li>Must be flexible,&nbsp;stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards, with excellent knowledge of all Public Health Policies are required.</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;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bar WaiterSupervisor:&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;&nbsp;Beverage Manager, Sommelier, Bar Tender&nbsp;Gives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Resort Deck Attendant, Bar UtilityReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beverage Manager, Bartender, Restaurant Manager, Hotel General Manager, Corporate Operations Manager APPLICATION AND JOB RELEVANT INFORMATIONOur 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.&nbsp;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. After submitting your CV, we might ask you to introduce yourself with a personal video recording. We always encourage our candidates to take this step to add their personality to any written application. Please note, however, that this step is optional and not a mandatory part of the recruiting process. For further information, please refer to our Recruitment Guidelines. 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.

JAPAN - Japanese Speaking Bar Waiter/ess

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 English - must have excellent 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;

OCEAN - Sous Chef

PURPOSE OF POSITION<ul><li>The Café Attendant ensures efficient&nbsp;food and beverage (F&amp;B) operations, supports the Galley Operation, following all applicable company standards, and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Provide support to the assigned stations in different outlets, collect and deliver food and beverages, monitor buffet services, prepare &amp; maintain or replenish condiments, as directed.</li><li>Set up and maintain all self-service buffet areas, ensuring that each item is labeled correctly; assist with food service behind the line, if/when instructed.</li><li>Provide the Waiter and Assistant Waiter with support.</li><li>Serve beverages during meal periods, as instructed by Supervisors, following safe Company Alcohol Serving Policies.</li><li>Ensure that all service quality standards, in the assigned area, are in line with Viking’s STAR Service Standards; clean work areas and operating equipment in accordance with company rules and standards.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</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; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guest and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</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 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>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 about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Restaurant Department.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public</li><li>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>Take ownership of the assigned areas of responsibilities in any F&amp;B outlet, according to direction from the relevant Supervisors.</li><li>Assist in other departments and/or perform additional duties, upon instruction from supervisors.</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. YOUR PROFILE<ul><li>A required minimum of six months’ experience as a Buffet Steward or similar position; or a hospitality degree with at least four months of on-the-job training, within a premium brand hospitality environment</li><li>Must demonstrate the ability to work independently; shipboard experience is an advantage.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health; must be able to&nbsp;carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of sanitary standards are required.</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;Café AttendantSupervisor:&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;Restaurant Manager, Head Waiter, Restaurant SupervisorGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;N/AReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Head Waiter, Restaurant Supervisor APPLICATION AND JOB RELEVANT INFORMATIONOur 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.&nbsp;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. After submitting your CV, we might ask you to introduce yourself with a personal video recording. We always encourage our candidates to take this step to add their personality to any written application. Please note, however, that this step is optional and not a mandatory part of the recruiting process. For further information, please refer to our Recruitment Guidelines. 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.

JAPAN - Japanese Speaking Café Attendant

PURPOSE OF POSITION<ul><li>The Assistant Waiter ensures efficient&nbsp;food and beverage (F&amp;B) operations and maintains high production, productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>It is your responsibility to create a friendly, guest-oriented service culture to ensure Guest satisfaction.</li></ul> YOUR RESPONSIBILITIES<ul><li>Learn and use appropriate food and wine terminology &amp; pronunciation, to enhance the Guest's dining experience; become familiar with menu descriptions and wine lists, in order to discuss items appropriately with guests.</li><li>Have full knowledge of Vikings F&amp;B options &amp; ships activities; present F&amp;B menus to Guests, suggest dinner courses, appropriate wines and answer questions regarding menu and wine selections.</li><li>Relay orders to the Galley, using the MXP Ordering Software; serve courses from the Galley and beverages from various locations, following safe Company Alcohol Serving Policies.</li><li>Serve food and beverages efficiently and in a courteous manner, according to company standards and procedures.</li><li>Prepare and perform F&amp;B activities (i.e. cocktail parties and Tea Time) and special events, as assigned.</li><li>Keep &amp; store any assigned inventory stock, in accordance with set par-levels, following Safety and Sanitation Rules and Regulations.</li><li>Establish effective employee relations and maintain the highest level of professionalism, ethics, and positive attitude towards all Guest and employees.</li><li>Ensure assigned areas are set up in accordance with the direction from the relevant Supervisors and Viking’s Operations Manuals and Standard Operating Procedures (SOPs).</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; clean &amp; polish equipment, glassware and flatware.</li><li>Ensure mise-en-place for all areas of responsibility are prepared 15 minutes prior to service.</li><li>Partake in embarkation duty, as directed, including but not limited to luggage assistance, escorting Guests and any other related duties; participate in storing, as assigned or directed.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</li><li>Provide the highest level of comfort and sales-oriented service to Guests and consistently maintain an impeccable standard of cleanliness and hygiene in assigned areas, as per Viking’s STAR Service Standards and all Public Health Policies; proactively prepare service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</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 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>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 about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Restaurant Department.</li><li>Have full knowledge about safety &amp; security procedures and can operate in line with all Public</li><li>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>Assist in other departments and/or perform additional duties, upon instruction from supervisors.</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 2 years’ experience as an Assistant Waiter or similar position, within a premium brand hospitality and/or restaurant environment; must have solid F&amp;B and allergy knowledge.</li><li>Must demonstrate the ability to work independently; shipboard experience is an advantage.</li><li>Must be a minimum age of twenty-one (21) years old; physically&nbsp;fit and in good health; must be able to carry heavy items and stand, kneel, and bend for prolonged periods of time.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must be flexible, stress resistant, and a committed team player with an exceptional work ethic.</li><li>Guest-focused, service-oriented, positive personality, professional appearance, and impeccable hygiene standards, with excellent knowledge of sanitary standards are required.</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;Assistant Waiter&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;Restaurant Manager, Restaurant Supervisor, Head Waiter, WaiterGives instructions to:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Café Attendant, Crew Mess Attendant, if applicableReceives instructions from:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Executive Chef, Restaurant Manager, Head Sommelier, Head Waiter, Restaurant Supervisor

JAPAN - Japanese Speaking Assistant Waiter

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 Front Office team on our River vessels, the Hotel Manager responsible for guest satisfaction and profitability through efficient administration, excellent service, and staff supervision. The Hotel Manager reports to Corporate Operations Manager.&nbsp;&nbsp;WHAT YOU WILL DO ON BOARD<ul><li>Manage entire hotel operation on board according to company standards</li><li>Lead and motivate team according to Viking Philosophy</li><li>Ensure highest level of cleanliness, hygiene, and order in all areas</li><li>Responsible for cost control, adherence to budgets, and inventory management</li><li>Anticipate guest needs, handle complaints, and participate in onboard events</li><li>Supervise and support F&amp;B department and crew working hours, days off, and vacation scheduling</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&nbsp;</li><li>Travel to/from the ship provided by Viking (first and last journeys of the season)</li><li>Dedicated crew areas and activities&nbsp;</li><li>Sundeck area for crew use</li></ul>&nbsp;Employee benefits<ul><li>Paid vacation&nbsp;</li><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Health and accident insurance&nbsp;</li><li>Payments into a pension fund&nbsp;</li><li>Child allowance for children aged under 18 years&nbsp;</li></ul> ABOUT YOU<ul><li>Hospitality degree required (min. Diploma in Hotel Management)</li><li>Minimum of 3 years previous experience required in similar position</li><li>Fluent in English with excellent oral and written communication skills</li><li>Exceptional leadership skills and ability to handle confidential information discreetly</li><li>Ability to maintain impeccable hygiene standards, extensive walking and standing required</li></ul>

RIVER - Hotel Manager

We are currently looking for an&nbsp;Administrative Assistant and Receptionist&nbsp;to join our fast-growing team in Athens. The successful candidate will offer his/her services onsite.&nbsp;Your role:Working under the supervision of the Management Assistant Coordinator, your main responsibilities will be:<ul><li>Receiving calls and dealing with clients, suppliers, and partners.</li><li>Welcoming guests.</li><li>Welcoming clients and guiding them to the relevant person or meeting room.</li><li>Meeting and event preparation and organization.</li><li>Handling of letters and packages: Sending and receiving, opening, and sending to correct of letters/ packages to the right departments.</li><li>Coordinating with the different business support departments.</li><li>Handling general administrative requests.</li><li>Managing the pool of managers and directors for Benelux.</li><li>Arranging internal and external meetings for the management team.</li></ul>Why NTT DATA?We value a collaborative and supportive environment, celebrating curiosity and engagementWe are committed to supporting the physical, financial and emotional well-being our of employeesCareer development. Training path and access to learning opportunities, yearly performance reviews and a mentorship programTalent Friends. Refer a friend and receive a bonus when they joinWe care about youHealth &amp; well-being. Focus on your mental health with access to a platform with certified psychologists &amp; mental health workshops. Take a break with one of our online fitness and well-being sessionsDiversity &amp; inclusion. We are committed to equal employment opportunities regardless of gender, gender expression and identity, sexual orientation, religion, culture, origin, disability, age, or other personal and social characteristics. #WeAreAllUnique #YouMakeUsUniquePlease let us know if you require us to accommodate any accessibility needs during the recruitment process.Benefits at NTT DATA GreeceHealth insurance for the employee and one dependent family member (100% paid by NTT DATA)Meal vouchers of 120€ per month (x12)Corporate mobile phone: subscription &amp; deviceUdemy AccountAccess to Open Up mental health service&nbsp;28 days of paid annual leave consisting of your legal holidays and compensation daysYour profile:&nbsp;&nbsp;&nbsp;<ul><li>At least 3-5 years of previous experience in a similar position.</li><li>Ability to manage own workload and prioritize well.</li><li>Great attention to detail (especially when checking documents &amp; agenda).</li><li>Good on coordinating successful meetings and events.</li><li>Being discrete with confidential information (will be exposed to sensitive information).</li><li>You are a good team player with strong interpersonal skills.</li><li>You are able to work in a challenging environment, manage many tasks simultaneously while being close to the working environment.</li><li>Strong computer skills on Outlook, PowerPoint, Word, and Excel.</li><li>Manage and prioritize several competing requests at a time.</li><li>Experience of arranging travels for managers (ideally on a global level).</li><li>Flexibility to adapt to a constantly changing environment.</li><li>Fluent in English. Any other language is an asset.</li></ul>

Office Administrative Assistant (maternity cover)

As a Viking Shipboard Team Member, you represent Viking’s values and our Service Standard, STAR Service. You are a hospitality professional with a passion for excellence. Viking will empower you with the skills, knowledge and tools to succeed in your role onboard. At Viking, we are committed to each other and our Guests through a shared set of values. We strive to be the best; we always impress our Guests and we care for each other as a family. By working for Viking, you embody our world-class service culture and become a valued part of our Viking Family. PURPOSE OF POSITION&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<ul><li>The Sound Technician sets up, operates and maintains the audio equipment onboard each ship, ensuring that standards are in line company policy and procedures.</li><li>It is your responsibility 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>Assist with the set-up of shows, cabarets, lectures, presentations and ship events as directed, ensuring that all areas are safe, clean and presentable.</li><li>Set up backline equipment and instrument microphones.</li><li>Program the sound computer/console during technical rehearsals, as required.</li><li>Check that all speakers and equipment are in working order, before each show; ensure that every show set-up is complete and set out, as per company policy and procedures.</li><li>Ensure that the design integrity and performance quality are maintained through show runs.</li><li>Demonstrate the ability to wirelessly mic an actor, if the need arises.</li><li>Communicate in a clear, concise and timely manner with the Cruise Director and other departments.</li><li>Participate in special events by assisting with sound needs; wire special sound projects; assist with the maintenance of audio equipment.</li><li>Demonstrate the ability to troubleshoot and provide information to resolves issues, accordingly.</li><li>Maintain cleanliness and order in all sound areas, in accordance with all Public Health and Safety Policies and Procedures.</li><li>Attend all show set-ups, show calls and meetings, in a timely manner.</li><li>Have in-depth knowledge of inventory, scheduling, maintenance, cleaning, storage, distribution and coordination.</li><li>Monitor guest satisfaction and report any issues, concerns and suggestions to the relevant supervisor.</li><li>Provide the highest level of comfort and service to guests, as per Viking’s STAR Service Standards and all Public Health Policies.</li><li>Participate in “The Daily Reunion” every day to understand your team’s operational needs and to ensure consistent adherence to Viking’s STAR Service Standards.</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 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>Demonstrate outstanding flexibility: must be 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 about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Have strong motivation to achieve the company goals and objectives (quality and financial) for the Entertainment Department.</li><li>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>Perform additional duties, upon instruction from the Cruise Director, Assistant Cruise Director, Stage Manager and Audio Designer.</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. YOUR PROFILE<ul><li>Proven experience in audio electronics (specifically sound playback and live mixing) in which basic wiring skills have been applied, are required; shipboard experience is preferred.</li><li>Qualifications in technical theater is preferred</li><li>Operational knowledge of Yamaha CL Series and Yamaha LS-9 digital consoles, and Shure UHFR &amp; ULXD microphone systems, are required.</li><li>Strong Knowledge of Qlab, Dante, DSP networking and patch bay configurations are required.</li><li>The ability to lift up to 50 pounds, stand, kneel or crouch for long period of time, and to climb up ladders and scaffolding, is required.</li><li>Must be able to navigate catwalks and access all points in all theater spaces.</li><li>A strong understanding of technical wiring and component level maintenance with microphones, audio consoles, amplifiers and DSP's is required.</li><li>Fluent in English - must be able to address any kind of information in an adequate manner with excellent oral and written English communication skills.</li><li>Flexible, stress resistant, committed team player and exceptional work ethic is required; must demonstrate the ability to work independently and in a team.</li><li>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, with excellent knowledge of all Public Health and Safety Policies are required.</li></ul>&nbsp;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>

OCEAN - Technician SOUND

Store Demand Planning Specialist is a member of the Store Forecasting &amp; Replenishment team, who is at the origin of the store planning process and the cornerstone of the logistic optimization.We are looking for talented person with both relationship and data analysis skills, who is willing to take challenges in the fast-moving food retail business sector.&nbsp;What you will focus on<ul><li>Evaluates, reviews and releases/changes order proposals produced by the system (SAP F&amp;R) for the allocated stores, considering available stock, discrepancies, events, trends and daily logistical information in order to secure optimal inventory levels, to increase availability/sales</li><li>Coordinates with Operations and Buying departments to create manual orders for the allocated stores</li><li>Interprets system exceptions, proposes, and implements a fit solution depending on the situation</li><li>Configures Demand Influencing Factors (DIFs) related to calendar events and promotions in the system for the allocated stores</li><li>Communicates and coordinates with the allocated stores on daily basis to provide store support for replenishment</li><li>Produces and shares relevant reports in order to ensure transparency of all relevant to F&amp;R KPIs and SAP F&amp;R functioning (for the allocated stores)</li></ul>&nbsp;Who we are looking for<ul><li>BSc in Mathematics/Statistics, Logistics, Finance, Business Administration or any relevant field.&nbsp; MSc would be considered an asset</li><li>Working experience up to 2 years in retail store operations, supply chain, logistics and/or demand planning</li><li>Excellent command of MS Office applications. Experience in working with SAP or other ERP would be considered an asset</li><li>Fluency in English language</li></ul>&nbsp;Your Value<ul><li>Analytical and numerical skills with attention to detail</li><li>Ability to organize and plan tasks</li><li>Communication and adaptive skills</li><li>Customer service orientation</li><li>Teamwork and cooperation</li></ul>&nbsp;&nbsp;

STORE DEMAND PLANNING SPECIALIST (1 year contract)

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

The Department of Information Technology, Cybersecurity, and Computer Science at Deree – The American College of Greece is seeking a motivated and technically proficient Lab Assistant. This position is ideal for individuals eager to contribute to the effective operation of our lab environments, with a focus on IT product configuration, server management (Linux &amp; Microsoft), and network equipment support.Job Responsibilities:<ul><li>Provide hands-on assistance in configuring and maintaining lab environments, focusing on Microsoft technologies such as Windows Server, Office 365, and Azure services.</li><li>Assist in the installation, configuration, and maintenance of servers, ensuring optimal functionality and security.</li><li>Support the configuration and management of network equipment (routers, switches, firewalls) to ensure efficient and secure lab operations.</li><li>Oversee system performance, addressing any technical issues to minimize downtime for students and faculty during lab sessions.</li><li>Set up and maintain hardware in the labs, including desktops, laptops, printers, and other devices.</li><li>Manage the installation and licensing of academic software packages, development tools, and security suites.</li><li>Ensure all lab systems and networks align with university IT security policies and industry best practices.</li><li>Perform any other duty as assigned by the supervisor.</li></ul>Required Qualifications:<ul><li>A degree or diploma in Information Technology, Computer Science, or a related field is preferred. Current students or recent graduates with strong technical skills are encouraged to apply.</li><li>Hands-on experience with Microsoft technologies (Windows Server, Office 365, Azure, Active Directory), Linux server configuration, and Virtualization Environments.</li><li>Basic experience in server setup, configuration, and management.</li></ul>General Skills:<ul><li>Competency in network configuration and troubleshooting, including experience with routers, switches, and firewalls.</li><li>Ability to communicate complex technical concepts clearly to both technical and non-technical audiences.</li><li>Strong troubleshooting abilities with a focus on resolving technical issues efficiently.</li></ul>This position provides valuable opportunities for professional development, including the potential to earn industry-recognized certifications in Microsoft technologies, networking, and cybersecurity. The American College of Greece is committed to supporting the lab assistant’s growth, offering the necessary resources and guidance to help achieve these credentials.

Full-time Laboratory Assistant

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

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

Sunsail is currently recruiting bareboat skippers based in Greece and Croatia to work in the Mediterranean for the Summer. Full seasonal roles are available on a one-week or two-week bareboat route. Full and high-season positions are open, and following successful summer placements, winter opportunities may be available.Primary duties will centre around the yachts, the base and ports of call. You and your lead boat team will be the face of the company. Working hours vary, and you MUST be flexible to operational requirements. You may sometimes be required to assist with other flotillas or base duties.What you will be doing<ul><li>The successful and safe skippering of the mono-hull/catamaran throughout the customer’s holiday, from passage planning, motoring, sailing, anchoring, berthing, the skipper is accountable for all associated elements</li><li>Ensuring the safety of all guests throughout the charter</li><li>Maintaining a high level of presentation and maintenance of the yacht throughout charter</li><li>Yacht preparation on turnaround days including deck cleaning</li><li>Greeting guests and assisting with boarding; followed by an on-board welcome brief covering safety and yacht systems</li><li>Regular checks on equipment; specifically, safety equipment</li><li>Socialising with the guests</li><li>Sharing local knowledge of the area with guests</li><li>Upon charter completion; conducting a de-brief on the yacht with the outgoing party, ensure all paperwork is filled in, and transfers are organised and communicated.</li><li>Any other duties as directed by the Base Manager</li></ul>What we are looking for<ul><li>RYA Yachtmaster Coastal or Offshore with Commercial Endorsement and valid medical certificate (ENG1/ML5) or equivalent</li><li>Basic yacht maintenance skills</li><li>Safety conscious with the ability to work through pressurised conditions</li><li>Experience in a customer orientated environment</li><li>Sociable and positive personality</li><li>Adaptable character who can adjust to different circumstances</li><li>A quick learner, who can pick up and retain local knowledge</li><li>Experience skippering catamarans is desirable, but not essential</li></ul>Package<ul><li>Competitive industry standard salary</li><li>Accommodation</li><li>Return flights from your home country to the base</li><li>Uniform</li><li>Travel Insurance</li><li>Staff deals on yacht holidays</li><li>Global career opportunities</li><li>Sponsorship opportunities for top-performing team members</li></ul>

Bareboat Skipper

Sunsail is recruiting flotilla kids activity coordinators to work in Greece on our one-week flotilla routes for peak season. The successful candidate will be part of the flotilla lead crew coordinating activities for children aged 5-17 years old.Primary duties will centre around the yachts, the base and ports of call. You and your lead boat team will be the face of the company. Working hours vary, and you MUST be flexible to operational requirements, in particular assisting with the role of host or base duties.What you will be doing<ul><li>Welfare of the children’s safety and health, and the organisation of activities</li><li>Fitting of kids life jackets and harnesses</li><li>Kids first morning safety briefing and daily briefings on route when vital</li><li>Yacht preparation and organisation of kids packs on turnaround day</li><li>Crafting sailing-related activities for the children, including shore-based games in ports</li><li>Keeping suitable toys and games on the lead yacht and preparing treasure hunts, quizzes and activities in advance</li><li>Making and buying prizes for kids prize-giving at the end of each flotilla</li><li>Socialising with all guests</li><li>Coordinating group meals, BBQs, punch parties and other events, with special arrangements for children</li><li>Helping with the general running of the flotilla, especially general guest enquiries</li><li>Completing turnaround, assisting the skipper, technician and host</li><li>Cleanliness &amp; good presentation of lead boat at all times</li><li>Any other duties as advised by the Base Manager</li></ul>What we are looking for<ul><li>Valid First Aid certificate</li><li>Yacht sailing experience (RYA Day Skipper/Competent Crew desired)</li><li>Experience working with children between 5-17 years old</li><li>Experience in a customer facing environment</li><li>Experience organising activities for groups of children</li><li>Responsible and patient demeanour</li><li>A strong teammate</li><li>Fun, hardworking personality</li></ul>Package<ul><li>Competitive salary at industry standard</li><li>Accommodation</li><li>Return flights from your home country to the base</li><li>Uniform</li><li>Travel Insurance</li><li>Staff deals on yacht holidays</li><li>Global career opportunities</li><li>Sponsorship opportunities for top-performing team members</li></ul>

Flotilla Kids Activity Coordinator

The KYC Analyst (Fixed Term Contract) is responsible for conducting the KYC Due Diligence: Initial Screening, Periodic Screening, Transaction Monitoring (TM) and Event Driven Reviews (EDRs). Responsibilities: • Assist Relationship Managers (RM) in the KYC research as part of the AML process • Serve as the main point of contact between Commercial Team and the AML Shared Service Center of the Ayvens Group (SSC). • Provide assistance/linkage between RM and SSC when required to help facilitate the CDD process • Liaise with clients to obtain necessary documents for KYC, where agreed with the RM • Provide quality check on documents provided by RM prior to being sent to the SSC • Update of the physical files in line with regulator’s and Ayvens' policy and electronic files • Provide quality check on documents provided by RM prior to being sent to the SSC Qualifications and skills: • University degree, preferably in Business Administration, Finance, Economics, or Information Systems• Minimum 2 years of relevant professional experience in banking, finance, or any similar activities • Fluency in English with both written and verbal communication• Knowledge of relevant KYC/AML/CFT regulations and best practices,• Strong analytical and research skills • Learning and Change agility • Digital literacy and tech savviness&nbsp;

KYC Analyst (Fixed Term)

Sunsail is recruiting flotilla skippers based in Greece and Croatia to work in the Mediterranean for the Summer. Full seasonal roles are available on a one-week or two-week flotilla route. Full and high-season positions are open, and following successful summer placements, winter opportunities may be available.Primary duties will centre around the yachts, the base and ports of call. You and your lead boat team will be the face of the company. Working hours vary, and you MUST be flexible to operational requirements. At the beginning and end of the season, you may be asked to carry out fleet re-fit/lay-up.What you will be doing<ul><li>Ensuring the safety of all clients throughout the flotilla</li><li>Presentation and maintenance of yachts</li><li>All yacht preparation on turnaround days including deck cleaning</li><li>Greeting clients and assisting with boarding; followed by welcome on-board briefs covering safety and yacht systems</li><li>Full first day briefing to entire flotilla and daily briefings to clients on route including weather conditions, and local area information</li><li>Securely mooring all yachts daily</li><li>Day to day repairs and assistance to break downs or call outs</li><li>Regular checks on equipment; specifically safety equipment</li><li>Efficient stock control of vital spare parts and equipment stored on the lead yacht</li><li>Socialising with guests</li><li>Assisting with the organisation of group meals, BBQ’s, competitions and punch parties</li><li>Organisation and coordination of flotilla regattas</li><li>Writing weekly reports on the flotilla</li><li>Cleanliness &amp; good presentation of lead boat at all times</li><li>Encouraging teamwork and ensuring all crew are fulfilling their duties</li><li>Any other duties as advised by the Base Manager</li></ul>What we are looking for<ul><li>RYA Yachtmaster Coastal or Offshore with Commercial Endorsement and valid medical certificate (ENG1/ML5) or equivalent</li><li>Basic yacht maintenance skills</li><li>Safety conscious</li><li>Experience in a customer facing environment</li><li>Ability to work through pressurised conditions and make difficult decisions</li><li>Leadership skills</li><li>Sociable and positive personality</li><li>A strong teammate</li></ul>Package<ul><li>Competitive salary at industry standard</li><li>Accommodation</li><li>Return flights from your home country to the base</li><li>Uniform</li><li>Travel Insurance</li><li>Staff deals on yacht holidays</li><li>Global career opportunities</li><li>Sponsorship opportunities for top performing team members</li></ul>

Flotilla Skipper

Sunsail is recruiting flotilla hosts based in Greece and Croatia to work in the Mediterranean for the Summer. Full seasonal roles are available on a one-week or two-week flotilla route. Full and high-season positions are open, and following successful summer placements, winter opportunities may be available.Primary duties will centre around the yachts, the base and ports of call. You and your lead boat team will be the face of the company. Working hours vary, and you are flexible to operational requirements. You may sometimes be required to assist with other flotillas or base duties. At the beginning and end of the season, you may be asked to carry out fleet re-fit/lay-up. The yachts are prepared for the upcoming season or furloughed for winter during these periods. It includes painting, cleaning, repairs, and anything else required to prepare the yacht for the season or place it under furlough.What will you be doing<ul><li>Ensuring the safety of all clients throughout the trip</li><li>Being the first point of call for all general client problems</li><li>Full first-day briefing to the entire flotilla and daily briefings to clients on the route, including local information, attractions and facilities</li><li>All yacht preparation on turnaround days, including laundry packs, starter packs and on-board cleaning, where vital</li><li>Greeting clients and assisting with boarding, followed by individual introductory welcome briefs</li><li>Coordinating group meals, Welcome Parties, competitions, local tours and other social events throughout the flotilla</li><li>Making and buying prizes for prize-giving at the end of each flotilla for all of your yachts</li><li>Accounting and running of flotilla budgets</li><li>Regular inventory checks of both the domestic &amp; and safety equipment on board each yacht</li><li>Answerable to clients for any deficiencies in cleanliness or equipment</li><li>Issue and collection of relevant paperwork with clients</li><li>Cleanliness and good presentation of the lead boat at all times</li><li>Assisting the skipper and technician with all aspects of supporting the guests whilst on the flotilla</li><li>Any other duties as advised by the Base Manager</li></ul>What we are looking for<ul><li>Yacht Sailing Experience (RYA Day Skipper/Proficient Crew or equivalent desired)</li><li>Experience in a customer-facing environment</li><li>Experience coordinating events for large groups of people</li><li>Social, positive personality</li><li>Level-headed and able to tackle problems on your own</li><li>Ability to work through pressurised conditions and with time constraints First aid certificate is desirable</li><li>Upbeat and hard-working demeanour</li><li>A phenomenal teammate</li></ul>Package<ul><li>Competitive industry standard salary</li><li>Accommodation</li><li>Return flights from your home country to the base</li><li>Uniform</li><li>Travel Insurance</li><li>Staff deals on yacht holidays</li><li>Global career opportunities</li><li>Sponsorship opportunities for top-performing team members</li></ul>

Flotilla Host

Deree – The American College of Greece (ACG) is seeking a Technical Assistant for the Sculpture Lab to support the daily operation of the lab and contribute to a safe, well-organized, and productive learning environment for students and faculty in the Visual Arts Department.Job Responsibilities:<ul><li>Oversee the general maintenance of the sculpture lab, including tools, machinery, and workspaces.</li><li>Manage procurement of materials, consumables, and equipment to ensure timely availability of supplies.</li><li>Be present during class hours to provide fabrication guidance and technical support to students.</li><li>Monitor, organize, and restock supplies to maintain an efficient and orderly lab environment.</li><li>Ensure compliance with health and safety regulations, including correct tool use and adherence to lab protocols.</li><li>Keep the lab open and accessible during designated hours, maintaining a supportive and inclusive workspace.</li><li>Collaborate closely with Visual Arts administration, the school’s technical services team, and sculpture instructors to support teaching and production needs.</li></ul>Required Qualifications:<ul><li>Relevant training and/or certifications in sculpture, fabrication, workshop practices, or related fields (e.g., metalwork, woodworking, casting, or health and safety).</li><li>Proven experience working in a sculpture studio, fabrication workshop, or similar technical environment.</li><li>Strong knowledge of workshop safety standards and equipment use.</li><li>Excellent organizational and communication skills.</li><li>Ability to collaborate effectively with faculty, staff, and students.</li><li>Demonstrated commitment to supporting a diverse learning environment.</li><li>Ability to work in an English-language academic environment.</li></ul>Desired Qualifications:<ul><li>Ability to balance technical skill, safety awareness, interpersonal communication, and problem solving in an arts environment that emphasizes experimentation.</li></ul>

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