Culinary Instructor

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.