We are seeking an enthusiastic and capable Sommelier to join our exceptional team of service leaders.
This role is responsible for always providing prompt and friendly food and beverage service to our guests by following the standards of the Restaurant Brand.

Le Jardinier New York is modern vegetable-driven restaurant. Le Jardinier is focused on modern cuisine utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs. The French word for “gardener,” Le Jardinier’s cuisine and setting evoke a modern greenhouse in the heart of the city. Le Jardinier features approachable yet refined vegetable-driven dishes, rooted in classic French technique. Chef Alain Verzeroli has created a menu where plants play a prominent role: local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat and poultry. The wine list features over 350 references, and has an international focus drawing heavily on the French regions of Champagne, Burgundy, and Bordeaux.

Responsibilities:
A Sommelier is responsible for always providing prompt and friendly food and beverage service to our guests by following the restaurant brand standard. This role will set the stage for the experience a guest will have and will be responsible for the guest experience by providing prompt, attentive table service and by being all - knowing regarding our menu, beverage, and wine offerings. The Sommelier is energetic, enthusiastic, highly motivated and passionate about hospitality, food and beverage. The person will be a role model for the restaurant and accountable for the action taken. This role is an ambassador of the wine program, ensuring that each guest receives the best service and guidance/ information regarding their wine selection. This role will motivate and mentor staff’s wine knowledge and commit themselves to fostering an environment of excellence in food, wine and service. Working under the Beverage Manager, the Sommelier is also involved with development and management of the wine program, including the maintenance of the wine list and the wine cellar, the creation and the implementation of training materials and the management of inventories and cost control.

Qualifications:
● 3-5 years professional service experience working in establishment of similar caliber
● High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
● Wine Education Certification Preferred.
● Associate’s Degree in Hospitality or equivalent Certification preferred.
● Food Handlers Safety Certificate Preferred
● Ability to read, speak and interpret documents in clear English.
● Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
● Must be able to multi-task and manage in high volume, and high stress environments.
● Must have manual dexterity to use and operate all necessary equipment.
● Must be able to work a flexible schedule. (including nights, weekends, and holidays)
● Must to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours).

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.