Culinary Instructor
hace 17 horas
A Coruña
ph3Job Purpose /h3pLos candidatos deben tomarse el tiempo de leer atentamente todos los elementos de este anuncio de empleo. Por favor, envíen su solicitud sin demora. 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. /ph3Key Responsibilities /h3h3Guest Engagement Culinary Storytelling /h3ulliMandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service. /liliPre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives. /liliTable Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding five minutes per table to maintain guest comfort. /liliPost-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. /li /ulh3S.A.L.T. Lab Financial Operations /h3ulliManage daily operations, cleanliness, and readiness of the S.A.L.T. Lab. /liliAct as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards. /liliOversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance. /liliCoordinate recipe and program collateral distribution with the Media and Broadcast teams. /li /ulh3Shore Experiences Destination Integration /h3ulliEscort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions. /liliCollaborate with the Shore Concierge to actively promote destination-based culinary experiences. /li /ulh3Compliance, Safety Leadership /h3ulliMaintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations. /liliCollaborate with the Cruise Director, Executive Chef, and FB leadership to align programming with the ship's daily schedule. /liliParticipate in all mandatory ship safety drills, environmental compliance training, and emergency duties. /li /ulh3Qualifications Requirements /h3ulliCertifications: Valid STCW 95 certification; must be physically and medically fit for sea duty. /liliCulinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued. /liliSoft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives. /liliAdministrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred. /liliExperience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. /liliTraits: High moral integrity, discretion, and a commitment to luxury hospitality standards. /li /ulpLocation: Vigo, Kingdom Of Spain, ES /p /p #J-18808-Ljbffr
