Culinary Instructor

Position Summary
The 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.

Key Responsibilities
1. 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, and 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.

Education, Experience & Qualifications
 Valid STCW 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