Descripción de la oferta
Job Purpose The S.br /Se anima a todos los posibles solicitantes a que se desplacen y lean la descripción completa del puesto antes de presentar su candidatura.br /A.br /L.br /T.br /(Sea and Land Taste) Host/Coordinator bridges the gap between the ship’s culinary execution and guest engagement.br /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.br /Key Responsibilities Guest Engagement Culinary Storytelling Mandatory Restaurant Presence: Host and conduct table rounds in the S.br /A.br /L.br /T.br /Kitchen every evening for at least two hours during dinner service.br /Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives.br /Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.br /A.br /L.br /T.br /philosophy without exceeding 5 minutes per table to maintain guest comfort.br /Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests.br /S.br /A.br /L.br /T.br /Lab Financial Operations: Manage daily operations, cleanliness, and readiness of the S.br /A.br /L.br /T.br /Lab.br /Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards.br /Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance.br /Coordinate recipe and program collateral distribution with the Media and Broadcast teams.br /Shore Experiences Destination Integration: Escort, support, and serve as an auxiliary host during S.br /A.br /L.br /T.br /culinary shore excursions.br /Collaborate with the Shore Concierge to actively promote destination-based culinary experiences.br /Compliance, Safety Leadership Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations.br /Collaborate with the Cruise Director, Executive Chef, and FB leadership to align programming with the ship's daily schedule.br /Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties.br /Qualifications Requirements Certifications: Valid STCW 95 certification; br / must be physically and medically fit for sea duty.br /Culinary Background: Professional kitchen training or culinary education experience; br / recipe testing and development experience is highly valued.br /Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives.br /Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, Power Point).br /Onboard systems experience (Fidelio) is preferred.br /Experience: Prior experience conducting cooking demonstrations is preferred.br /Strong worldwide destination and culinary culture knowledge is required. xhfqzwm br /Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.
