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Silversea
Culinary InstructorSilversea • Anantapur, IN
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Culinary Instructor

Culinary Instructor

Silversea • Anantapur, IN
30+ days ago
Job description

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 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.

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Culinary Instructor • Anantapur, IN

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