Job Purpose The S.A.L.T.
Por favor, asegúrese de leer completamente el resumen y los requisitos de esta ocasión de empleo que se detallan a continuación.
(Sea and Land Taste) Host/Coordinator bridges the gap between the ship's culinary execution and guest engagement.
This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests.
Key Responsibilities Guest Engagement & Culinary Storytelling
* Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T.
Kitchen every evening for at least two hours during dinner service.
* Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives.
* Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T.
philosophy without exceeding 5 minutes per table to maintain guest comfort.
* Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests.
S.A.L.T.
Lab & Financial Operations:
* Manage daily operations, cleanliness, and readiness of the S.A.L.T.
Lab.
* Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards.
* Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance.
* Coordinate recipe and program collateral distribution with the Media and Broadcast teams.




Shore Experiences & Destination Integration:
* Escort, support, and serve as an auxiliary host during S.A.L.T.
culinary shore excursions.
* Collaborate with the Shore Concierge to actively promote destination-based culinary experiences.
Compliance, Safety & Leadership
* Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations.
* Collaborate with the Cruise Director, Executive Chef, and F&B; leadership to align programming with the ship's daily schedule.
* Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties.
Qualifications & Requirements
* Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty.
* Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued.
* Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives.
* Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint).
Onboard systems experience (Fidelio) is preferred.
* Experience: Prior experience conducting cooking demonstrations is preferred.
Strong worldwide destination and culinary culture knowledge is required. xqbhyrx
* Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

📌 Culinary Instructor (Abanqueiro)
🏢 Silversea.
📍 Abanqueiro