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Sommelier
Yamada
14 Elizabeth Street, New York, NY
Yamada hiring Sommelier in New York, NY

Yamada hiring Sommelier in New York, NY

YamadaMore Info

Full Time • Hourly ($16.00) plus tips
Expired: May 16, 2024

Sorry, this job expired on May 16, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
We are looking for a strong sommelier/server with a passion and good foundational knowledge of wine to join our team who is looking to play a more sake/wine focused role on the floor, and who would like to take the next steps towards becoming a sommelier. Prior work experience with Japanese cuisine and Michelin star experience is ideal. 

We are a small team who all wear many hats, and everyone plays an integral part in the dining room. Experience in fine dining is ideal, along with with great communication and attention to detail. We are looking for a team member to join us full time who has open availability.

There is great room for growth within Yamada, and we are eager to find someone who will fit in with the team and with our style of service and experience that we offer to our guests at the Chef's Counter.

Please apply with your resume and a short cover letter.
We very much look forward to receiving your application.

Compensation Details

Compensation: Hourly ($16.00) plus tips

Estimated Weekly Tips: $1,200


Required Skills

Wine Service

Sake Knowledge

Sake and Food Pairing Knowledge

Food and Wine Pairing

Fine Dining Service

View Job Description

Open Jobs From Yamada


Sake Sommelier
Full Time • Hourly ($16.00) plus tips
Require min. 3 years of experience

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OPENING SOON

Japanese

Fine Dining

Part of Kooth Hospitality

Yamada is Kooth Hospitality’s latest project featuring master chef Isao Yamada. At Yamada, expect kaiseki customs in which an elegant meal — often served on trays and composed of many small dishes — is based on harmony with nature, and balance. Kaiseki cuisine, which originally began as courses served alongside tea during the 16th century, embraces varied forms of cooking methods (fried, steamed, raw, baked, simmered) with dishes composed of myriad colors and textures. And Yamada will follow kaiseki’s customary menu progression, commencing with zensai, a small appetizer, and concluding with a donabe rice dish like wagyu with mushrooms. A kaiseki meal’s most important course, hassun, establishes the menu’s seasonal theme and is served toward the middle of the meal. Diners can expect Yamada to serve an elaborate 11-course menu in a dining room with just 12 seats.

Open Jobs From Yamada
Sake Sommelier