124 Sommelier jobs in the United States

Overview: 

Coco’s is the restaurant within the members-only club Colette, located on the 37th Floor of the General Motor's Building overlooking Central Park.

We are currently seeking highly skilled and passionate Sommeliers to join our growing and dynamic team!

Job Responsibilities:

• Maintain and order wine stock
• Suggest food and wine pairings to servers and members
• Make recommendations of wine based off of member preferences
• Conduct trainings and tastings for waitstaff
• Upsell members and guests on wine selections

General Requirements and Experience:

• Minimum 2 years of experience as a Sommelier in a fine dining establishment
• Strong knowledge of wines and liquors
• Passion for details and a willingness to learn
• Ability to work a variable flexible schedule
• Must know and uphold DOH standards
• Must be able to stand for extended periods of time.
• Must be able to handle items that weigh up to 50 lbs.

Coco's at Colette provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, transgender status, marital status, national origin, handicap, physical or mental disability, covered veteran and/or military status, genetic information, or any other characteristic as protected under applicable federal, state and local law.

OIJI MI is a casual fine dining, one Michelin-starred restaurant owned by chef, Brian Kim - located in Flatiron.  We serve a contemporary Korean, 5 course prix-fixe menu in an intimate 60 seat dining room - ala carte in the bar and lounge.  

OIJI MI is seeking a passionate and dedicated sommelier to join the team!

Responsibilities:

• Providing excellent food and beverage service through strong product knowledge and command of the wine list. Our program led by Beverage Director Chris Clark, has an international focus , emphasizing smaller minimal intervention producers of the highest quality.
• Leads staff by example exemplifying excellence in food, wine, and service, with an encouraging and mentoring attitude.
• Maintains and grows the beverage program under the Beverage Director, by participating in wine industry events and tastings, managing inventory, and educating staff.
• Remains active during service, facilitating an efficient flow and pace wherever needed in the restaurant.

Qualifications:

• Previous fine dining experience in the role of Sommelier (2-4 year) in Michelin starred restaurants or similar.
• Wine Education Certification Preferred.
• Must be able to work a flexible schedule, including nights, weekends, and holidays.
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds and work in a standing position for extended periods.
• Demonstrates leadership skills and a passion for food, wine, and hospitality.
• Ability to work under stress in fast-paced environments.

Please send your resume to  or message us.

We look forward to meeting you!

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Equal Employer Opportunity Statement

We provide equal employment opportunities (EEO) to all applicants for employment without regard to race, colour, religion,gender, national origin, age, disability or genetics.  In addition to federal law requirements, we comply with applicable state and local laws governing non-discrimination in employment.

Charlie’s is hiring for our growing team!

We are looking for Sommeliers, to join our dining room team to work closely with local farmers, winemakers, and other purveyors and focus on hospitality, collaboration, attention to detail, and taking care of our guests and especially our local community. We are a small team and value both the individual contributors and their growth and education as well as the culture as a whole and working closely with our kitchen team to make special experiences for each of our guests.

If this sounds like a place you would thrive, we hope you'll apply and join us in building a restaurant we hope will serve the St Helena Community for generations to come. 

About Chef Elliot and Charlie’s:
Elliot Bell, a 10-year veteran of Thomas Keller’s world-renowned The French Laundry, has opened a restaurant of his own named Charlie’s after his four-year old son. The menu at Charlie’s revolves around local purveyors and have seasonal offerings, featuring some of Chef’s favorite family recipes, and highlighting the diversity and quality of locally-sourced ingredients.

In addition to competitive pay, we offer:⁠
• Paid time off⁠
• Health insurance⁠ />• Financial education⁠ />• Opportunities for career development⁠ />• Regular field trips to the farms, ranches, vineyards, and other purveyors to understand where our food and beverages come from and meet the people who make them⁠ /> br />We highly encourage people of all backgrounds and with varied experience levels to apply. We are an equal opportunity employer that is committed to inclusion, diversity, and education.

About Crenn Dining Group

At Crenn, we are guided by our values of humanity, sustainability, artistry and equity. We create culinary experiences that challenge convention with a planet first mindset. Seeking to keep these values at the forefront of everything we do, we are committed to inclusion at all stages in our operation, from the purveyors we work with to the team we hire. We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

About Crenn

Dominique Crenn opened Atelier Crenn, an ode to “poetic culinaria,” with her business partner Juan Contreras in January 2011. The restaurant achieved its first Michelin Star that same year and garnered a second the following year. In 2018, Atelier Crenn became the first female-led, US restaurant to receive three Michelin Stars. Since then, Chef Crenn’s flagship restaurant has evolved, now telling the story of California through food, highlighting local fish, seafood, and produce from its own regenerative farm in Sonoma.

Full Time

Location:  Atelier Crenn

Wage Range : $27- $29 per hour plus tips

Reports to : Beverage Director

Benefits : Competitive PTO

401K with generous company match

Heath/Dental/Vision insurance

Dining Discounts

Wellness/Education/Uniform Benefits

Employee Assistance Program (EAP)

Team Trips to Blue Belle Farm

Essential Functions

• Order and sell wine for the restaurant
• Available to work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools and equipment 
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
• Ability to multi-task calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Ensure the overall guest experience exceeds expectations and anticipates guests’ needs
• Greet guests with a warm, sincere smile
• Use tact and good judgement when dealing with guest challenges and respond to guest needs with patience and courtesy 
• Develop the wine menu for the restaurant
• Coordinate all ordering of wine for the restaurant
• Maintain professional relationships with purveyors, and must not accept gifts or cash in return for wine or liquor orders
• Account for and maintain the security of all wine inventories
• Provide wine education and training for new and existing employees, and update training materials
• Conduct wine tastings
• Assist Maître d’ and/or host with greeting and seating guests if needed
• Organize, maintain and restock wines in proper cabinets, coolers or storage areas  
• Attend wine seminars on a regular basis
• Follow proper wine service procedures
• Assist serving staff with selling, opening and serving wine
• Accurately record and account for all items ordered, process payments, and balance all sales/receipts in compliance with restaurant policies and procedures
• Understand and respond knowledgeably to questions about the restaurant and menu
• Use sales techniques to present and encourage current promotions to guests
• Understand and follow the food allergy procedure and special orders/restrictions
• Proficiency in the use and operation of all necessary tools and equipment, including the POS system
• Comply with all safety and sanitation guidelines and procedures
• Successfully complete alcohol awareness training
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Get along well with others and be a team player
• Other duties will be assigned as needed

Sommelier Summary

A Sommelier is primarily focused on beverage service but also responsible for the overall guest experience and will be required to execute all steps of service and not just those that involve beverage. They should have an intrinsic knowledge of the entirety of Mamani’s wine list and all spirits that will be offered at the restaurant and will be responsible for making recommendations based on each specific guests’ needs and wants. 

Daily Responsibilities and Expectations

• Understand and execute to the standard of Mamani’s service manual.
• Collaborate to ensure the continuous refinement of the guest experience and service at Mamani. 
• Assist guests in their selection and provide recommendations for wine and beverage that best suits their preferences and items ordered from the menu.
• Assist fellow team members and treat all guests in the restaurant as they were dining in your section to improve hospitality and the overall service standard.
• Learn and understand Mamani’s menu and wine list and any of the recent changes (86’s and menu change)
• Maintain a clean and sanitary work environment. Ensure that all workstations remain neat and organized through the entirety of the shift and not only service.
• Introduce and inform the guests of the wine menu format, describing the wine lists and selections as needed. 
• Maintain the wine cellar; identifying ways to consolidate and better balance inventory based on use.  Control and account for daily and monthly inventory schedules. 
• Work with Wine Director to create and/or maintain the wine and spirit lists.
• Organize and assist with the monthly inventory of glassware and wine/spirits.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. 
• All other duties as assigned.

Qualifications

Minimum Level: 2 years of related food and beverage experience in an upscale atmosphere.

Preferred Level: 3+ years of related food and beverage experience in an upscale atmosphere

Requirements

• Must be able to stand and walk for the majority of their scheduled shift.
• Must be able to work in a fast paced and changing environment without losing focus or energy.
• Must be able to lift 50 pounds with frequent carrying of smaller items.
• Must be able to bend, reach, crouch and kneel frequently.

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated opening: COQODAQ, our new fried chicken concept, which is just two blocks from our COTE NYC location. 

Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability. We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami.

We follow a simple mantra: + +