S.a.l.t Host - Culinary Instructor

Position SummaryThe S.A.L.T Host – Culinary Instructor is a core ambassador of the Silversea S.A.L.T. (Sea and Land Taste) program, responsible for delivering an elevated, immersive, and culturally authentic culinary journey for guests onboard and ashore. This role combines culinary expertise, storytelling, education, and operational coordination to create meaningful connections between guests, destinations, and local food cultures.As the primary guest-facing host for the S.A.L.T program, the S.A.L.T Host ensures all culinary activities are delivered to the highest standards of quality, accuracy, safety, and luxury service. The role requires strong public speaking ability, culinary knowledge, financial and inventory awareness, and seamless collaboration across multiple departments. Strict adherence to Company policies, U.S. Public Health (USPH) standards, and Silversea’s service philosophy is essential, with continuous focus on exceeding guest expectations and satisfaction scores.

Reporting Structure

Reports directly to:

Executive Chef

Works in close collaboration with:

Hotel Director

Food & Beverage Manager

Cruise Director

S.A.L.T Chef de Cuisine

S.A.L.T Bartender

Shore Concierge Team

Media Manager

Broadcast Manager

Key Responsibilities1. Guest Experience & Program Leadership

Lead, manage, and oversee all S.A.L.T culinary programming onboard, ensuring a consistently high standard of luxury guest experience.

Serve as the daily host and primary guest-facing point of contact for all S.A.L.T (Sea & Land Taste) activities.

Actively engage with guests to understand preferences and expectations, anticipating needs and delivering personalized service.

Demonstrate genuine hospitality, warmth, professionalism, and confidence in all guest interactions.

Monitor guest satisfaction through direct feedback and formal evaluation tools, taking ownership of all S.A.L.T-related scores.

Review mid-cruise and end-of-cruise comment cards and guest feedback, implementing corrective actions and continuous improvements as required.

2. Culinary Programming & Educational Delivery

Oversee, host, and support cooking demonstrations, hands-on classes, tastings, and workshops in partnership with the S.A.L.T Chef de Cuisine and S.A.L.T Bartender.

Deliver engaging lectures and presentations focused on:Regional cuisine

Culinary heritage

Local ingredients

Traditional techniques

Food culture

Adapt presentation style, tone, and content to suit different formats, venues, and guest demographics.

Host and coordinate visiting guest chefs, authors, winemakers, and culinary experts, ensuring seamless execution and high guest engagement.

Conduct continuous research and destination study to ensure all content is accurate, current, and culturally respectful.

Represent Silversea as a culinary ambassador during all onboard and offshore S.A.L.T experiences.

3. S.A.L.T Kitchen Alignment & Onboard Presence

Attend all S.A.L.T kitchen menu briefings to fully understand menus, sourcing, preparation techniques, and culinary narratives.

Maintain complete mastery of all S.A.L.T menus to confidently explain offerings and enhance the guest dining experience.

Be present in the S.A.L.T Kitchen for a minimum of two (2) hours during service periods to:

Greet and interact with guests

Answer detailed questions regarding dishes, ingredients, and techniques

Promote the S.A.L.T philosophy, venues, and upcoming activities

Strengthen connections between the kitchen, dining venues, and the overall S.A.L.T program

Coordinate closely with the S.A.L.T Chef de Cuisine to ensure proper mise-en-place, timing, and ingredient preparation for all classes and demonstrations.

4. Work Schedule & Restaurant Hosting Responsibilities

Approved Work Schedule & Operational CoverageThe S.A.L.T Host works under an HR-approved standard schedule, subject to adjustment based on sea days, port days, special events, and onboard operational requirements:

08:00 – 12:00 (4 hours)

13:00 – 17:00 (4 hours)

18:30 – 20:30 (2 hours)

Total scheduled working time: Ten (10) hours per day, with required flexibility to support program changes, guest flow, and additional onboard requests.Mandatory Evening Restaurant Presence

Must be present at the S.A.L.T Kitchen restaurant every evening during dinner service.

Responsibilities include:

Conducting table rounds

Engaging with guests

Answering questions regarding S.A.L.T Kitchen menus and the S.A.L.T program

Evening presence is essential to guest satisfaction, culinary storytelling, and program promotion.Pre-Service Hosting Requirements

Be present at the restaurant a minimum of fifteen (15) minutes prior to opening.

Attend all menu briefings covering:Prior, current, and upcoming menus

Ingredient sourcing

Preparation techniques

Culinary narratives and talking points

Hosting Responsibilities During Service

Meet and greet guests at the entrance or at the table with a warm, professional welcome.

When hosting at tables:

Do not remain longer than five (5) minutes

Avoid overwhelming guests

Focus on guest needs and S.A.L.T program storytelling

Responsibilities include:

Introducing oneself and the S.A.L.T program

Making menu recommendations when requested

Answering questions about dishes, ingredients, and techniques

Providing information on restaurant facilities and services

Addressing concerns promptly and escalating when necessary

Keeping management informed of dining room status and issues

Providing feedback on guest experience and service efficiency

Post-Service Guest Engagement

Ensure guests depart with a positive and memorable impression.

Share information about upcoming:S.A.L.T menus

S.A.L.T activities and experiences

Thank guests and invite them to return.

5. S.A.L.T Lab Operations, Systems & Financial Control

Manage all daily operations within the S.A.L.T Lab, ensuring cleanliness, organization, readiness, and flawless execution.

Act as the primary liaison between the S.A.L.T Chef de Cuisine, S.A.L.T Bartender, and Kitchen Steward.

Maintain, monitor, and inventory all equipment and utensils, arranging repairs or replacements as needed.

Ensure preventive maintenance and proper storage and care of all equipment.

Coordinate requests for specialty ingredients and program-specific supplies.

Oversee program collateral and recipe distribution, coordinating with Media and Broadcast teams.

Demonstrate proficiency with Fidelio and onboard ordering systems.

Actively manage inventory control, breakage reporting, and ordering processes.

6. Shore Experiences & Destination Integration

Attend S.A.L.T shore experiences when operationally possible.

Support local hosts during culinary shore excursions.

Promote S.A.L.T-branded culinary shore experiences in coordination with Shore Concierge.

Serve as escort and auxiliary host during S.A.L.T ashore activities.

7. Collaboration, Communication & Leadership

Collaborate with Cruise Director and F&B leadership to align S.A.L.T programming with ship enrichment.

Maintain awareness of the ship’s daily schedule to accurately advise guests.

Support the Executive Chef as required.

Communicate proactively regarding service challenges and guest concerns.

Foster a respectful and collaborative work environment.

Maintain positive interdepartmental relationships.

8. Public Health, Safety & Compliance

Adhere to all Company policies and Public Health regulations.

Fully comply with USPH standards and approved variances.

Ensure proper sanitation, hygiene, and food-handling practices.

Maintain inspection readiness at all times.

Support internal and external inspections professionally.

Maintain confidentiality of sensitive information.

9. Standards & Professional Conduct

Uphold Silversea brand values and luxury service standards.

Comply with uniform, grooming, and appearance requirements.

Demonstrate discretion, integrity, and respect at all times.

Perform all other duties as assigned.

10. Safety Duties

Participate in all safety drills.

Comply with safety, environmental, and pollution-prevention regulations.

Complete mandatory training.

Promote health and safety by example.

Education, Experience & Qualifications

Valid STCW 95 certification.

Culinary training with professional kitchen or culinary education experience.

Strong public speaking and presentation skills.

Recipe testing and development experience.

Budget, inventory, and cost-control experience.

Knowledge of USPH standards.

Worldwide destination knowledge.

Proficiency in Microsoft Word, Excel, and PowerPoint.

Cooking demonstration experience preferred.

Physically and medically fit; high moral integrity required.

Language Requirements

Fluent English (verbal and written).

Clear spoken English essential.

Spanish and Italian desirable.

Physical Demands & Working Conditions

Prolonged standing, walking, bending, and stair climbing.

Lifting or pushing up to 50 lbs.

Irregular schedules and operational flexibility required.

Exposure to galley environments, noise, and distractions.