Required Years of Experience
a commitment to staff education. Creative and analytical skills must come together to build focused menus, execute excellent service, and lead the team in wine service through the day-to-day operations. They will
assist with guest services for all three Kindling spaces. The Sommelier will work with the GM
and FOH Management Team in setting the direction of the wine program through driving wine
sales, by constantly reviewing our bottle listings and making up to date selections available to our guests.
ESSENTIAL FUNCTIONS: Must be willing and able to do the following (additional duties may
be assigned as needed).
-Perform varied duties to ensure proper restaurant operation according to standard operating
-Ensure appropriate preparation for service within the wine program based on business levels.
-Perform a shift walk through in order to assess inventory, storage quality, etc.
-Become proficient in all job functions of FOH staff members.
-Become proficient in all restaurant computer equipment: Aloha, Opentable, Craftable.
-Become proficient in the use of equipment and utensils related to operations, specifically wine related.
-Comprehend and adhere to all sanitation guidelines as prescribed by federal, state, and local
-Comply with all safety guidelines and procedures.
-Communicate repair and maintenance needs to GM and/or appropriate repair source.
-Have thorough understanding of and practice Fifty/50 Group Employee Handbook, employee
benefits, and company philosophies.
-Be hands on with all wine related functions, including but not limted to: wine service, inventory, purchasing and receiving & storage.
-Interact with employees on a daily basis in a professional and respectful manner.
-Communicate cordially and effectively with all employees, managers, partners and guests.
-Organize and conduct regular informational wine seminars for employees.
-Maintain a positive pleasant attitude.
-Accept direction and feedback from management.
WINE PROGRAM FUNCTIONS
- Wine List / Program Creation based on Food and Beverage pairing knowledge
- Price, budget, and keep track of high-cost items
- Order, receive, and properly maintain wine cellar
- Maintain a bi-weekly inventory of all wine
- Determine and maintain pars for wine BTG, HH, BTB and pairing selections
- Communicate all menu changes in a timely fashion to the General Manager and hourly team
- Collaborate with Beverage Director and culinary teams on wine pairing selections
- Wine Knowledge: Old World, New World, Wine Making, Trends
- Host and participate in staff wine tastings and educational opportunities
- Provide wine and beverage service as a Sommelier
- Cocktail making and spirits knowledge
- Set the standard by maintaining a clean and orderly work area
-Complete projects as assigned in a timely manner
-Perform calmly and effectively in an extremely busy and stressful work environment.
-Move safely through all areas of the restaurant, which may include stairs, uneven and slick
-Be able to stand and walk for an entire shift.
-Be able to work a variety of hours, days, and shifts, including weekends.
-Communicate in English in order to comprehend and perform/follow job requirements in written
and spoken direction.
-Work in a confined, crowded space of variable noise and temperature levels
-Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift
and/or move up to 50 pounds
2+ years as a sommelier, server, or captain in a fine dining establishment
Level 2 (+) certification through the Court of Master Sommeliers, or equivalent certification
and/or corresponding knowledge/experience
Compensation: Hourly (Based on Experience) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Dining Discounts
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Part of The Fifty/50 Restaurant Group
Kindling features a custom-build 14' long wood-burning grill and rotisserie that serves as the hearth and the heart of the restaurant's main floor. The kitchen is led by Jonathon Sawyer, who won the Beard Award for Best Chef: Great Lakes in 2015 for his work at The Greenhouse Tavern, Noodlecat, and Trentina in Cleveland. Most recently, Chef Sawyer oversaw the Four Season's Adorn Restaurant & Bar. Many of his restaurants centered around live-fire cooking.
The restaurant welcomes up to 500 Guests, with a second-floor terrace (3,000 sq ft) debuting in Summer 2023 along Adams Street. Kindling's three bars and craft cocktail program are overseen by The Fifty/50 Restaurant Group's Director of Beverage and Bar Operations, Julieta Campos.