Culinary Instructor

Silversea; France; Sur place; EUR 52 677 - 79 016; Plein temps

Résumé du poste

Silversea invites applications for the S.A.L.T. Host/Coordinator to bridge culinary execution and guest engagement aboard luxury cruises. The role blends hosting, storytelling, and lab operations management to deliver immersive dining experiences.

Responsibilities include presenting at dinner service, mastering ingredient sourcing and regional narratives, and coordinating with the Chef de Cuisine and Shore team. Strong public speaking skills and STCW 95 certification are essential.

Qualifications

• Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty.
• Culinary background with professional kitchen training or culinary education experience.
• Strong public speaking and presentation skills to convey complex culinary narratives.

Responsabilités

• Host and conduct table rounds in the S.A.L.T. Kitchen during dinner service.
• Attend menu briefings 15 minutes prior to opening to learn sourcing and regional narratives.
• Provide warm welcomes, recommend menus, and share the S.A.L.T. philosophy within 5 minutes per table.
• Promote upcoming menus, shore experiences, and program activities to guests.
• Manage daily S.A.L.T. Lab operations, cleanliness, and readiness.
• Liaise between Chef de Cuisine, Bartender, and Kitchen Stewards; oversee inventory and equipment maintenance.
• Coordinate recipe and program collateral with Media and Broadcast teams.
• Escort and support S.A.L.T. shore excursions and promote destination-based experiences.
• Maintain compliance with USPH standards and ship safety requirements.

Connaissances

Public speaking

Presentation skills

Culinary storytelling

Budget management

Inventory control

MS Office (Word, Excel, PowerPoint)

Onboard systems (Fidelio)

Communication

Formation

Culinary education

Outils

Fidelio

Description du poste

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 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.
• Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.