Sommelier
Birdsong
1085 Mission Street, San Francisco, CA
Birdsong hiring Sommelier in San Francisco, CA

Birdsong hiring Sommelier in San Francisco, CA

BirdsongMore Info

Full Time • Hourly ($30.00 - $35.00) plus tips
Expires: Mar 9, 2025

162 people viewed

Required Years of Experience

3 years


Job Details
Birdsong is a 2 Michelin starred restaurant in San Francisco, focused on American heritage cuisine by Chef Chris Bleidorn. We are looking for a Sommelier to join our team and grow our wine program. An ideal candidate will meet the following requirements:

1. Keen interest in being part of a growing restaurant and building upon a newly created wine list
2. Create wine pairings for tasting menu
3. Ability to educate all staff on basic wine knowledge
4. At least 3-5 years of experience in managing a wine program at a fine dining restaurant
 
Sommelier receives competitive compensation that is a combination of hourly pay plus highest points in the tip pool. Birdsong provides comprehensive healthcare benefits. 

The interview process will include a phone call, followed by in-person meeting.

Interested candidates - please apply with cover letter and resume. We would love to hear from you. 

Compensation Details

Compensation: Hourly ($30.00 - $35.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts


Required Skills

Service Procedures

Beer Knowledge

Budgeting

Wine Cellar Organization

Wine Service

Food and Beverage Pairing

Glassware Knowledge

Inventory Management

Wine List / Program Creation

Team Development

Winemaking Knowledge

Wine Buying

Wine Knowledge

Read more


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Fine Dining, Upscale Casual

Birdsong is a fine dining restaurant focused on the ingredients and cooking methods of the Pacific Northwest. Executive Chef and Owner Chris Bleidorn (whose previous experience includes Saison, Atelier Crenn, Benu and Alinea) will pay homage to cooking techniques of the past, with a playfully refined and thoughtful menu that highlights the connection between city and nature.

Birdsong will reference ancient cooking methods: utilizing open fire and smoke, dry-aging meat, and experimenting with a number of fermenting techniques. Dishes will highlight key ingredients like cold water shellfish, wild game (like elk, buffalo, boar), berries, mushrooms, and other seasonal ingredients. Birdsong’s quest to preserve fundamental cooking techniques of the past in a contemporary setting is inspired by naturalist writer Michael Frome’s sentiment that “each succeeding generation accepts less and less of the real thing because it has no way of understanding what has been lost.”

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