Culinary Instructor
Pubblicato il 04-08-2026 - Silversea in Città Metropolitana di Torino
pb Job Purpose /bp 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. /pp Non aspetti a candidarsi dopo aver letto questa descrizione: per questa possibilità è previsto un elevato volume di candidature. brpb Key Responsibilities /b /pp Guest Engagement Culinary Storytelling /pulli 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. /lili Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives. /lili 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. /lili Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. /li /ulp S.A.L.T. Lab Financial Operations: /pulli Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab. /lili Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards. /lili Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance. /lili Coordinate recipe and program collateral distribution with the Media and Broadcast teams.
/li /ulp Shore Experiences Destination Integration: /pulli Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions. /lili Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. /li /ulp Compliance, Safety Leadership /pulli Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations. /lili Collaborate with the Cruise Director, Executive Chef, and FB leadership to align programming with the ship's daily schedule. /lili Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. /li /ul pb Qualifications Requirements /b /pulli Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty. /lili Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued. /lili Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives. /lili 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. /lili Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. xrdbqlu /lili Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards. /li /ul /p /p