ppbJob Purpose /b /ppThe S.A.L.T. (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. /ph3Guest Engagement Culinary Storytelling /h3ulliMandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service. /liliPre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives. /liliTable 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. /liliPost-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. /li /ulh3S.A.L.T. Lab Financial Operations /h3ulliManage daily operations, cleanliness, and readiness of the S.A.L.T. Lab. /liliAct as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards. /liliOversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance. /liliCoordinate recipe and program collateral distribution with the Media and Broadcast teams. /li /ulh3Shore Experiences Destination Integration /h3ulliEscort, support,



and serve as an auxiliary host during S.A.L.T. culinary shore excursions. /liliCollaborate with the Shore Concierge to actively promote destination-based culinary experiences. /li /ulh3Compliance, Safety Leadership /h3ulliMaintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations. /liliCollaborate with the Cruise Director, Executive Chef, and FB leadership to align programming with the ship's daily schedule. /liliParticipate in all mandatory ship safety drills, environmental compliance training, and emergency duties. /li /ulh3Qualifications Requirements /h3ulliCertifications: Valid STCW 95 certification; must be physically and medically fit for sea duty. /liliCulinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued. /liliSoft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives. /liliAdministrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred. /liliExperience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. /liliTraits: High moral integrity, discretion, and a commitment to luxury hospitality standards. /li /ul /p #J-18808-Ljbffr

📌 Culinary Instructor (O Chazo)
🏢 Silversea.
📍 O Chazo