RIVER - Senior Executive Chef

About the job

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

Please note that we can only accept applicants who are eligible to work in Switzerland or in possession of a valid work permit.

ROLE DESCRIPTION

The Senior Executive Chef (SEC) is part of the Viking River fleet Executive Chef team. The purpose of this role is to develop the position holder into a Corporate Executive Chef (CEC) within the period of 24-36 months. Once completed, the CEC is responsible for managing and executing all Viking River Food and Beverage (F&B) concepts, standards and strategies in a river operation consisting of ca. 12-14 upscale hotel ships in a regional area.

During the first year of the development program, the candidate will partly act as Relief Executive Chef onboard our river fleet to get familiar and acquainted with Viking, our standards and the different operations. In addition, the candidate will be progressively involved in corporate tasks assigned by the Director Food & Beverage. Among other tasks this could include participation in corporate meetings, conferences and trainings, project assignments and taking over holiday relief periods from other CECs. In the second year, the candidate will no longer act as an Executive Chef (only exceptional), but will be fully integrated into the Corporate Team, with the goal of acting as a full holiday relief for all CECs in all operations, and to build up further experience. The talent development program outlined above is an indication, subject to business needs, and it will be tailored together with the candidate depending on his/her individual professional experience and education. When acting as a Executive Chef, the candidate will report to the respective CEC. Otherwise,the reporting line is to the Director Food & Beverage.

KEY RESPONSIBILITIES

• Manage the full F&B services of an assigned operation, to ensure excellent guest satisfaction and product delivery
• Ensure the successful delivery and execution of all Viking F&B Standards and Policies on board
• Implement, review or contribute to create SOPs on all F&B related activities and services offered
• Train and coach the team of Executive Chefs on service standards and best practices; support and improve the onboarding and training process of new hires
• Drive and take an active involvement in Talent Management regarding identification, retention, and development of current and future talent; train the F&B onboard management as per need
• Responsible to ensure the Guest Experience is aligned with the Company standard and procedures by conducting quality audits and reviews within the Operation
• Ensure full compliance on all HACCP related tasks and responsibilities including spot checks on all related documentation required by law
• Ensure the quality KPIs (key performance indicators) and NPS (net promoter score) targets are achieved as set forward by the Company
• Responsible for achieving the set onboard revenue targets
• Responsible for ensuring that the operation is run within the given cost and investment budget for F&B
• Support the onboard teams, and liaise with the Core Team members and the Basel Office as per need; participate in operational pilot projects as set forward by the Office
• While acting as an Executive Chef tasks and duties are as referred in our Executive Chef Job Description

KEY QUALIFICATIONS

• Minimum 5 years of leadership experience in culinary arts in land-based hotel and/or cruise ship catering.
• Must be well-versed in modern and classical cooking techniques and simultaneously be innovative, having a pulse on current culinary trends.
• High technical proficiency across all culinary activities and sections, including the development and documentation of cultural and regional recipes, menus, and operational procedures.
• A good understanding of multi-unit F&B operations covering galley, restaurant and bar enviroment
• Strong understanding and high proficiency related to food cost and general P&L principles and forms. Proficient in implementing cost control activities.

EDUCATION

• Degree in Culinary Arts from a recognized institution or on the job experience (Apprenticeship with continuous self-education). University degree in hospitality management or any further education is a plus

NICE TO HAVE QUALIFICATIONS

• Positive, open minded with can-do attitude and an innovative approach in problem solving
• Strong guest-focus, exceptional service mindset
• Experience with guests from our target group/demographics is a strong plus
• Proficient in training, supervising, coaching and evaluating employees.
• Must be able to work independently, and in a collaborative team environment, also remotely and often on a deadline
• Professional appearance and demeanor
• Excellent English skills (written & verbal), additional languages are an advantage
• Proficient in Microsoft Office
• Flexible availability, including weekends, and willingness to travel extensively

COMMUNITY & CULTURE

• Fast-growing and dynamic environment, a modern workspace, flexible working hours

HOW TO APPLY

Please apply via our website www.vikingcareers.com, including your CV in English and a one-page cover letter to introduce yourself and your interest for the role.