Job Purpose The 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. 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 ships 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. * Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

📌 Culinary Instructor (Valencia)
🏢 Silversea.
📍 Valencia