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WORLD CRUISES: F&B Supervisor

The F&B Supervisor is responsible for overseeing daily front-of-house operations within a designated restaurant outlet. This role ensures that service standards are consistently met, team members are well-coordinated, and guests receive exceptional dining experiences. The supervisor acts as a key link between service staff and management, supporting the Outlet Manager in achieving operational goals and maintaining brand standards.

COSTA CRUISES: Shop Specialist

The Costa Shop Specialist is an expert in an assigned department or specialized functional area, responsible for delivering distinctive guest experiences and driving sales results. The Costa Shop Specialist sells a wide assortment of high-end and luxury products in a sophisticated retail environment, and is accountable to be knowledgeable and up to date on the products and unique offerings available onboard. The role also helps always maintaining visual standards and cleanliness within the store, as well as ensuring that stock levels on the floor are adequate (refilling stock as necessary). A Costa Shop Specialist is also in charge of monitoring their section, and assisting in other categories when needed. The position fosters a collaborative leadership, while personally exhibiting the Costa Values and Culture Essentials.

SCENIC OCEAN: Laundry Attendant

A Laundry Attendant is responsible for handling all washing, drying, pressing, and folding tasks to ensure garments and linens are kept clean and in excellent condition. This role includes sorting items, checking for stains or damage, operating laundry equipment safely, and maintaining an organized and hygienic workspace. The Laundry Attendant also ensures that all laundry items are properly labeled, handled with care, and delivered on time, supporting smooth daily operations and high service standards.

WORLD CRUISES: Crew Entertainment Host

The Cruise Entertainment Host is a frontline, guest-facing professional responsible for 
facilitating onboard entertainment activities, delivering exceptional customer service, and 
managing guest engagement across all entertainment venues. This includes conducting a wide 
variety of shipboard activities, guiding guests through programming, building guest 
relationships, promoting premium experiences, and supporting entertainment operations. Hosts 
serve as the primary interface between guests and entertainment programming, creating 
memorable experiences through genuine engagement, professionalism, and enthusiasm. Hosts 
work collaboratively with the Supervisor Host and other departments to execute entertainment 
programs and do not hold supervisory responsibilities.

VIKING OCEAN: Stateroom Steward/ess

The Stateroom Steward/ess provides Guests with a professional, personalized housekeeping service 
at all times. This includes, but is not limited to, maintaining high standards and consistency of cleanliness 
of the Guest staterooms while providing our Guests with outstanding customer service.  

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.

VIKING OCEAN: Waiter

The Waiter ensures efficient food and beverage (F&B) operations and maintains high productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.

It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction.

VIKING OCEAN: Executive Chef

The Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality & cost, keeping within budget & monitoring time management.

You are required to implement and maintain all service standards as determined by the Corporate Office, and it is your duty to provide your team with ongoing training and support.

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.

VIKING OCEAN: Chef de Cuisine

The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards & procedures are in line with Company Procedures and STAR Service Standards.

You are required to serve as a link between your assigned Galley and the Main Galley.

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.

VIKING OCEAN: Chef de Partie

The Chef de Partie (CDP) 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.

You are the link between the Galley Management and all other lower positions in the Galley Operation.

You are required to have in-depth knowledge about all the sections within the hot and cold kitchen.

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.

VIKING OCEAN: 1st Housekeeper

The 1st Housekeeper assists the Executive Housekeeper in the efficient & safe organization and operation of the housekeeping department.

Provide support and cover for the Executive Housekeeper during absence.