Sommelier

The Tasting Kitchen; Los Angeles (CA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Tips

Dental insurance

Employee discounts

Health insurance

Training & development

Vision insurance

Job summary

The Tasting Kitchen in Los Angeles is seeking a motivated wine-forward hospitality professional to provide exceptional guest service under guidance of the Chef Partner and Lead Sommelier. You will maintain wine areas, assist in tasting and curating the wine list, train frontline staff, and help ensure flawless service with a warm, guest-focused approach.

This full-time role requires punctuality, strong communication, and a collaborative spirit in a fast-paced dining environment.

Qualifications

• 2+ years minimum in hospitality/restaurants.
• High school diploma or equivalent; Sommeliers Level II preferred; business degree optional.
• Able to communicate with guests and colleagues in English.

Responsibilities

• Greet guests and deliver warm, knowledgeable hospitality.
• Maintain and stock wine areas and assist in wine program.
• Ensure timely, accurate service and compliance with policies.
• Collaborate with Chef Partner and Lead Sommelier on wine selections.
• Monitor inventory and assist in guest dispute resolutions.
• Support opening/closing shifts and uphold sanitation standards.

Skills

Hospitality experience

Teamwork

Communication

Education

Highschool Diploma or equivalent

Level II Court of Master Sommeliers

Bachelor’s degree in Business Administration

Tools

Microsoft Excel

Toast POS

Job description

Benefits:

• Tips


• Dental insurance


• Employee discounts


• Health insurance


• Training & development


• Vision insurance

Job Purpose:

Provide friendly, responsive service to create an exceptional dining experience for all our guests. Under the guidance of the Chef Partner Casey Lane, General Manager and Lead Sommelier, take on key responsibilities to ensure exceptional guest service while supporting the wine program. Provides food, beverage, service and hospitality that meets our standards and procedures.

Duties & Responsibilities

• Reports to work on time and in correct uniform.


• Practices positive personal hygiene and cleanliness habits during all work shifts.


• Welcome and greet guests. Treats all guests with our Hospitality culture – uses guests’ name when known, polite, courteous, warm and friendly.


• Maintain and stock wine areas.


• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.


• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.


• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.


• Collaborate with Chef Partner and Lead Sommelier in tasting and curating wines for the program, to ensure the list reflects the restaurant’s vision.


• Works closely with the lead sommelier and management team to track performance, and contribute to make strategic decisions around inventory and sales of wine program


• Assist in educating front-of-house staff on wine knowledge, pairing recommendations, and service techniques to maintain a high standard of hospitality.


• Directly address guest discrepancies and complaints for effective resolution.


• Ensure compliance with all payment and cash handling policies.


• Execute the Chef’s service sequence guidelines effectively.


• Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.


• Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work environment.


• Facilitate smooth opening and closing of shifts.


• Ensure smooth execution of wine service on the floor, including proper presentation, pouring standards, and guest engagement.


• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Qualifications

• Highschool Diploma or equivalent, Level II Court of Master Sommeliers; bachelor’s degree in business administration preferred


• 2+ years minimum in the hospitality and restaurants sector.


• Communicate and understand the predominant language(s) of the restaurant’s trading area


• Have elevated knowledge of service, food, and beverage, generally involving at least three years of front-of- house operations and/or assistant management positions


• Possess excellent basic math skills, and the ability to understand/use/build basic spreadsheets in


• Microsoft Excel


• The ability to operate a POS system, preferably experience with Toast

Expected Behaviors

• Model the Core Values of the restaurant while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise & polish.


• Represent The Tasting Kitchen professionally through your personal appearance, communication and respect for others.


• Following through on responsibilities.


• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.


• Act with integrity.


• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.


• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste.


• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.


• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.


• Strive to establish standards we hope will have an impact on the overall industry in the future.


• Continuously assess and adapt management roles to meet the evolving needs of the restaurant.


• Partner with HR to address claims, liabilities, terminations, and compliance matters.

Working Conditions and Expectations:

• Work schedule will may vary between early morning to late evening, weekends and holidays


• Shifts will range from 6 – 8 hours and you may at times be asked to work overtime


• Always act in a professional manner that represents the restaurant, owners, partners and staff.


• Respectful to all guests that have chosen to dine in our restaurants.


• Demonstrate teamwork in all areas of the restaurant


• Work with a positive attitude in all types of situations


• Follow safety and sanitation rules and laws at all times


• Always act in the best interest of the restaurant, fellow employees and guests.


• Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Physical Requirements:

• Be able to reach, bend, stoop and frequently lift up to 20 – 50 pounds.


• Repetitive tasks with few breaks


• Be able to work in a standing position for up to 8 hours.


• Be able to ascend and descend up to 2 floors of stairs.

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.