Verjus, the third destination from Michael and Lindsay Tusk, is now open and hiring a Sommelier. Inspired by the bistros and caves a manger of Paris, Verjus is a lively space that features an eclectic wine list focused on natural wines encompassing a “bar a vin” (wine bar) and adjoining “cave” (wine shop) and conserva bar. The all-day menu features French bistro-inspired dishes and traditional house-made charcuterie. All made with impeccably sourced ingredients and products grown on the restaurant’s own Farm in West Marin County.
The Sommelier position works in conjunction with the Beverage Director and the General Manager to oversee and direct the day to day wine service and operations with light administrative duties. Required is a command of wine service mechanics with the ability to discuss wine eloquently and casually in a busy and fast paced environment.
Verjus, is a Values-Driven operation that is committed to creating rewarding experiences for our employees with growth opportunities for advancement.
As an important member of our team, you’ll enjoy the following benefits:
- Full Medical, Dental, and Vision insurance coverage
- Retirement savings offering 401 K matching employer contributions
- Commuter tax deferred benefits
- Employee discount at our QPA family of restaurants – Quince, Cotogna, Verjus
- Complimentary participation in our community sponsored agriculture (CSA) program with Fresh Run Farm
- Relais & Chateaux discount at participating hotels and restaurants
- Sponsorship of continuing education classes and professional training opportunities in food and beverage
- Paid family meals provided
Candidates would have a minimum of four years in the hospitality field with two years in a wine service role and be well versed in in the classic wine growing regions and their producers as well as with emerging regions and market trends. Required ability to collaborate with the culinary team, facilitate wine education and navigate the Verjus wine list. Candidates should expect to provide assistance with cellar management, monthly inventory, weekly BTG inventory, weekly organization, restocking wines, processing deliveries and retail sales. Most of all both a professional work-ethic and a passionate approach to food, wine and service are a necessity.
Interested applicants please submit your resume to [email protected]
Full Benefits, 401K
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Part of Chef Michael Tusk
Verjus is an exciting new concept from Michael and Lindsay Tusk owners of Quince and Cotogna Restaurant.
Due to open in Fall 2018, Verjus is a Cave á Manger; an unfamiliar concept in the landscape of the American food and beverage industry but one that has been popularized over the last 30 years throughout Parisian dining scene. The Cave á Manger merges both the traditional Bar á Vin and the cave or wine merchants. Born out of archaic Parisian licensing laws that forbade wine retailers to open and serve bottles of wine in their own stores without offering food to patrons these wine bars / shops now offer some of the most exciting drinking and dining experiences in Paris.
The Cave á Manger typically marries simply prepared high quality ingredients with wines sourced from a diverse array of wine regions with an emphasis on lesser encountered appellations, responsibly farmed terroir and vignerons on the vanguard of natural wine making.