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Sommelier
Mujō
691 14th Street Northwest, Atlanta, GA
Mujō hiring Sommelier in Atlanta, GA

Mujō hiring Sommelier in Atlanta, GA

MujōMore Info

Full Time • Hourly ($18.00 - $30.00)
Expired: Jul 22, 2021

Sorry, this job expired on Jul 22, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Mujo is a modern edomae sushi and small plates fine dining concept in West Midtown. We are looking for passionate and hospitable indviduals to join our team!

The sommelier at Mujo is responsible for the wine and beverage program development & management, greeting & welcoming guests, and coordinating & overseeing service with the Sushi Chef team.


Knowledge, Skills, and Abilities

  • 3+ years in the hospitality industry in a sommelier role;
  • Knowledge of Sake preferred, but not required;
  • Experience in fine dining restaurants and service;
  • Upscale sushi experience preferred, but not required;
  • Ability to calculate and control beverage cost;
  • Ability to communicate and work in English; additional languages beneficial;
  • Competency and familiarity in Microsoft Office suite and Google products;
  • Professional appearance, care and grooming;
  • Ability to manage people and work in a team environment;
  • Provide certification of Food Handler’s permit and Serve Safe certificate 

Compensation Details

Compensation: Hourly ($18.00 - $30.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program


Required Skills

Wine Service

Food and Beverage Pairing Knowledge

Wine Knowledge

Wine Buying


View Job Description

Open Jobs From Mujō


Sommelier
Full Time • Hourly ($18.00 - $30.00)
Require min. 3 years of experience

Japanese, Sushi, Afghan

Fine Dining

Part of Castellucci Hospitality Group

Mujō is a pop-up restaurant serving modern Edomae Sushi and small plates. We use fresh, raw ingredients sourced from the best fishermen and farms in Japan and the United States. In the Edomae tradition, some of our fish is aged and cured to deepen the natural flavors and increase umami. Our rice is a blend of premium Koshihikari rice and a varietal called Yumeperika from Hokkaido. We season with a blend of rice vinegars and Akazu (a rich, dark, aged vinegar made from sake lees). Our goal is not to transport you to Japan, but to deliver our style of sushi to Atlanta. Inspired by the concept of omotenashi, but firmly rooted in southern hospitality.

Chef J. Trent Harris, raised in Kentucky, comes to Atlanta from New York City where he has worked for the past decade. He has worked behind the counter of some of the best sushiya in the world, including as Executive Sous Chef at Shuko in New York City and at Sushi Ginza Onodera in Tokyo and New York City where alongside Master Sushi Chef Masaki Saito they earned Two Michelin Stars. Classically trained in both Edomae Sushi and Western Cuisine, Chef Harris also earned a Michelin Star while serving as the Chef de Cuisine of Aldea, also in New York City.

Chef Harris met Federico Castellucci over an omakase dinner followed by multiple meetings in New York and Atlanta where the two connected over a love of great wine, a love of the south, and the idea that an omakase experience could be less pretentious and driven by hospitality. Originally designed as an 8-seat pop-up sushi counter, current times have called for adaptation.

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Sommelier