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43 E 19th St, New York, NY 10003
Craft hiring Sommelier in New York, NY

Craft hiring Sommelier in New York, NY

CraftMore Info

Full Time • Hourly (Based on Experience)
Expires: Oct 28, 2021

77 people viewed

Required Years of Experience

3 years

Job Details
Craft NY, a Tom Colicchio Restaurant on 19th & Park Ave South, is looking for it's next experience Sommelier to join their growing team!


  • Assists in inventory and storage of all beverages
  • Educates the staff with direction from the Beverage Director
  • Tastes wine daily with the staff at family meal
  • Beverage orientation with all new staff when the Beverage Director is not present or as requested
  • Coordinates the cleaning, maintenance, and organization of all the beverage storage areas
  • Works in a floating position to assist with all aspects of service including but not limited to beverage service
  • Upkeep and organization of Micros, inventory, location sheets and other beverage related items
  • Recognize “regular” guests and develop relationships with those guests
  • Create informational material for staff beverage education


  • A minimum of 5 years of FOH food service experience in a setting that has similar quality and service standards, with 2 years of wine service experience
  • Adheres to the philosophy of being “Guest-Centered” by responding to the guest requests with imagination, sincerity, and a willingness to please
  • Possess outstanding food and beverage product knowledge
  • Extensive experience with wine and beverage sales and service
  • Demonstrates clear written and verbal communication skills
  • Must be able to maintain professionalism and composure in stressful and high pressure situations
  • Ability to work in a team environment
  • Knowledge of POS systems
  • Ability to have a flexible schedule and be able to work on nights, weekends, and or holidays

  • Medical, Dental, Vision Insurance options for full time employees
  • Paid Time Off, increases with length of service
  • Daily family meal provided
  • Team outings, trainings, and speakers
  • Flex spending options (medical, transit, parking, dependent care)
  • Bi-monthly restaurant dining vouchers ($1,080 annual value)
Physical Demands

The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be all responsibilities or qualifications of the job.

Compensation Details

Compensation: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts

American, Farm To Table

Fine Dining

1 Employee RecommendationSee Details

Part of Crafted Hospitality

After citing morels as his favorite food in an interview, chef Tom Colicchio, then at the helm of Gramercy Tavern, got to thinking — Where can you go to eat just mushrooms, or order a bowl of sweet, tender peas when they’re at their best in early spring?

The idea of Craft evolved from there. This would be a restaurant that mimicked the experience of dining in someone’s home – simply prepared dishes highlighting pristine, seasonal ingredients served family-style; guests building their own plates from dishes brought to the center of the table.

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