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Claudia Restaurant
1952 North Damen Avenue, Chicago, Illinois 60647
Claudia Restaurant hiring Sommelier in Chicago, IL

Claudia Restaurant hiring Sommelier in Chicago, IL

Claudia RestaurantMore Info

Full Time • Salary (Based on Experience)
Archived: Mar 18, 2024

Sorry, this job expired on Apr 17, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years

Job Details


The primary responsibility of the Sommelier is to perform beverage service while assisting the rest of the service and management team in the dining room. This includes leading the service team in beverage recommendations, sales and execution of proper wine and beverage service. The sommelier will also participate in wine list maintenance, beverage inventory, beverage receiving/stocking, maintaining the proper wine inventory levels, and staff training.

We value the role of the Sommelier as one of the most beneficial positions in our dining room. We recognize that our wine program is a crucial facet of our operations: as an integral component of our cuisine and as an enhancement to our guests’ experience, as a vital component to our revenue, and as a statement of who we are.

Attributes we are looking for:

  • Commitment to excellence
  • Desire to teach and learn 
  • Passion for hospitality, food, and beverage
  • Positive attitude
  • Exceptional wine knowledge
  • At least 3 years of wine service experience
  • At least 1 year experience in Michelin-starred or fine dining restaurant
  • Ability to communicate with members of the kitchen and dining room teams
  • Strong organizational skills and attention to detail
  • Ability to lift up to 50 pounds


  • Selling, serving, and providing recommendations for wine pairings and other beverages to dinning- guests 
  • Actively engage in all service tasks in addition to be responsible for wine sales
  • Procuring wine, update wine- listings and support training to the rest of the staff
  • Create and maintain rapport with both new and frequent dining guests  
  • Maintain current wine- certification credentials and general knowledge of wine- industry


As a Sommelier at CLAUDIA, you are expected to understand our cycle of service, including dining room/bar traffic flow and your role within it. You are the eyes and ears of the kitchen and need to be aware and able to relay information from the dining room. You are expected to have a complete knowledge of food delivery etiquette, our sections, table numbers and position numbers, as well as wine knowledge as well as take tables from time to time. 

Compensation Details

Compensation: Salary (Based on Experience)

Required Skills

Wine Service


Wine Knowledge

Customer Service


Food and Beverage Pairing

Fine Dining Service




Positive Attitude

Spirits Knowledge

Attention to Detail

Beer Knowledge

Beverage Knowledge



Winemaking Knowledge

Work In a Fast-Paced Environment

Work Well Under Pressure

Cocktail Making

Inventory Management

Organizational Skills

People Skills

POS Systems

Service Procedures

Taking Direction and Feedback

Team Development

Bending / Kneeling / Reaching / Stooping

Can Lift Up to 30 Lbs

Critical Thinking



Industry Best Practices Knowledge

Memorizing Menu Offerings

Regional Wine Knowledge

Regional Wine Knowledge - Italy


Standard Operating Procedures

Team Management

Wine Cellar Organization

Beverage Service

Can Lift Up to 50 Lbs

Leading Wine Tastings

Local Wine Knowledge

Wine Buying

Regional Wine Knowledge - France

Read more

View Job Description

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CLAUDIA features an elegant dining room, chef's table experience, and bar where Chef Teich will offer a multi-course tasting menu to offer playful, innovative, and evocative dishes that he describes as an “adventure.”

Prior to opening Claudia, Chef Teich worked at some of the country’s best restaurants including L2O (three Michelin stars), NoMi (one star), and Acadia (two stars), as well as Twist by Pierre Gagnaire in Las Vegas (Gagnaire was voted best chef in the world in 2015 by Le Chef List of The Best Chefs in the World.)

With Teich’s previous endeavors being described as “Michelin-in-waiting” (Michigan Avenue Magazine,) “a pitch-perfect combination of flavors and textures” (Phil Vettel, Chicago Tribune) and a “blend of precision and whims” (Jeff Ruby, Chicago Magazine,) diners are undoubtedly in for a for a true culinary adventure unlike anything else in the Windy City!