Overview:
The Sommelier plays a key role in curating exceptional dining experiences through expert wine service, education, and collaboration. They are responsible for maintaining the integrity and creativity of the wine program, guiding guests and staff through wine selections, and working closely with culinary leadership to execute thoughtful pairings. Candidates must be willing to work five days a week (40+ hours per week). Open availability is preferred.
The Alinea Group has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired.

Responsibilities:

• Maintain awareness of current-day reservations, dietary restrictions, People of Note (PONs), and special instructions via pre-service meetings
• Provide expert-level wine knowledge to guests and staff, enhancing the overall dining experience
• Receive, stock, and maintain wine inventory; determine pars for by-the-glass and pairing selections
• Collaborate with the culinary team and beverage leadership to develop and refine wine pairings
• Deliver wine and beverage service with precision and efficiency in a fast-paced, menu-driven setting
• Present and describe all wine pairings tableside, maintaining exceptional standards in guest interaction
• Set up and maintain guest-facing areas including seating areas, credenzas, and side stations
• Maintain deep knowledge of food menus, ingredients, and preparation techniques
• Communicate guest needs, pacing, and special requests effectively with the broader service team
• Monitor all aspects of wine service to ensure they meet program and service standards
• Maintain familiarity with table and seat numbers and menu pairings for each service
• Work collaboratively with Chefs, Expo, Bar, and FOH teams
• Perform other duties as assigned by supervisors or managers

Qualifications:

• Two (2) or more years of experience as a Sommelier in a fine dining environment
• Level 2 or higher certification through the Court of Master Sommeliers (CMS)
• Exceptional communication skills and attention to detail
• Strong work ethic and ability to adapt in high-pressure situations
• Thrives in a fast-paced, chef-driven setting
• Works well collaboratively across departments
• Ability to carry a tray with food and/or drinks

PHYSICAL REQUIREMENTS:

• Able to stand for 8+ hours per shift
• Able to lift, move, or pull up to 35 lbs
• Able to climb stairs multiple times per shift
• Able to carry a full tray with either hand

• Maintain awareness of current-day reservations, dietary restrictions, People of Note (PONs), and special instructions via pre-service meetings
• Provide expert-level wine knowledge to guests and staff, enhancing the overall dining experience
• Receive, stock, and maintain wine inventory; determine pars for by-the-glass and pairing selections
• Collaborate with the culinary team and beverage leadership to develop and refine wine pairings
• Deliver wine and beverage service with precision and efficiency in a fast-paced, menu-driven setting
• Present and describe all wine pairings tableside, maintaining exceptional standards in guest interaction
• Set up and maintain guest-facing areas including seating areas, credenzas, and side stations
• Maintain deep knowledge of food menus, ingredients, and preparation techniques
• Communicate guest needs, pacing, and special requests effectively with the broader service team
• Monitor all aspects of wine service to ensure they meet program and service standards
• Maintain familiarity with table and seat numbers and menu pairings for each service
• Work collaboratively with Chefs, Expo, Bar, and FOH teams
• Perform other duties as assigned by supervisors or manager