VIKING | Germany | Schweiz gesamt Basel | Permanent position | Full time | Published since: 20.02.2026 on stepstone.de
Sous Chef Employee Restaurant (m/f/d)
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 thus rated a “World's Best” by Travel + Leisure—no other travel company has simultaneously received search 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.
.
* After clicking the Read more button, the original advert will open on our partner's website, where you can see the details of this vacancy and contact information. If you need a translation of this text, after returning to our website it will be prepared and you can read it by clicking the Show full translation button.
Your tasks • Your profile • What we offer
The Sous Chef is responsible to prepare from Monday to Friday, daily fresh meals inspired by the seasons and available market products to the fullest satisfaction of our employees in accordance with Viking Standards and HACCP rules. He/she works in a small team in our office restaurant and reports to the Executive Chef.
This role is based in our Operational Head Office in Basel, Switzerland. Thus, please note that we can only accept applicants who are eligible to work in Switzerland or in possession of a valid work permit.
CONSIBILITY
Professional preparation and distribution of daily lunch and occasionally dinner Support the Executive Chef in the development of a weekly Menu Cycle with the opportunity to introduce some exciting new Dishes Ordering of stock in cooperation with Executive Chef Correct handling of all products and equipment Ensuring of perfect cleanliness in working area in accordance with HACCP rules Conducting stock-takes; inventory according to company procedures Performance according to company standards and HACCP rules Correct storage of stock; establishing par levels
Min. 2 years professional experience in hotel/catering industry/restaurants International experience is an asset Fluency in English, German would be an asset Ability to work independently, service-oriented guest-focused Flexibility and stress resistance, team player, commitment, positive personality, neat appearance
Fast-growing and dynamic environment, a modern workspace, flexible working hours
Location
 | VIKING | |
| 56291 Basel | ||
| Germany |
The text of this ad was translated from German into English using an automatic translation system and may contain semantic and lexical errors. Therefore, it should be used for introductory purposes only. For more detailed information, see the original text of the ad at the link below.
For more information read the original ad