Chef Sommelier (550 Madison)

Madison, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Hourly

Exact $17.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Flexible spending account

Commuter Benefits

Referral Bonus Program

Career advancement opportunities

Employee recognition awards

employee dining discounts

Paid Time Off

Job Description

Gracious Hospitality Management is an award-winning restaurant group renowned for delivering exceptional dining experiences with finesse, creativity, and impeccable service. Known for curating innovative and immersive environments, the company is expanding its acclaimed operations with an exciting new project located at 550 Madison, inside the iconic Sony Building in Midtown Manhattan. This multi-level, 15,000-square-foot dining destination uniquely integrates three distinguished concepts showcasing culinary excellence: the Michelin-starred COTE Korean Steakhouse’s second New York location, Chimera—a sophisticated all-day multi-bar and dining venue—and Sushi Yoshitake, an intimate sushi restaurant helmed by Michelin-starred Chef Masahiro Yoshitake. The project’s design masterminds, Rockwell Group and Yoshio Itai, contribute to making 550 Madison an unparalleled gastronomic and cultural landmark, aiming to redefine dining experiences in a transportive and immersive setting.

The role of Chef Sommelier at Gracious Hospitality Management’s 550 Madison project is an exceptional opportunity for hospitality professionals deeply passionate about wine and beverage service to join a dynamic team during a transformative phase. This position encompasses comprehensive responsibilities that bridge beverage management, customer service excellence, staff development, and operational efficiency. The Chef Sommelier works closely with the Beverage and Management teams, influencing the restaurant’s wine list and offering expert guidance in wine sales and service across one of the three distinct dining concepts. It is a pivotal role focused on maintaining high standards in the presentation, storage, and service of wine while fostering strong relationships with customers and mentoring the sommelier team.

Candidates can expect an inclusive interview process featuring resume screening and scheduled open calls, leading to onboarding and an extensive training program thoughtfully designed to prepare new hires for the grand opening anticipated in Spring 2026. This training phase ensures new team members are equipped not only with knowledge of the wine program and service standards but also with a deep alignment to Gracious Hospitality Management’s core values, operational excellence, and guest-centric culture.

The Chef Sommelier must have an expert understanding of regional wine laws, appellations, grape varieties, and production processes, and exhibit mastery in wine service protocols. Responsibilities include acting as a service leader during shifts, collaborating with the Wine Director on beverage programming, and promoting wine education across the front-of-house team. Administrative duties such as inventory management, event coordination, and financial accountability also play a critical role in this position.

This role offers an environment rich with opportunities for career advancement within one of New York City’s most prestigious and innovative hospitality projects. With a competitive pay range of $17 per hour and comprehensive benefits, Gracious Hospitality Management prioritizes the well-being and growth of its team members. Benefits include medical, dental, and vision coverage, flexible spending accounts, commuter benefits, and paid time off. The company strongly supports diversity, inclusion, and equality, encouraging applicants from all backgrounds to consider this exciting career opportunity aligned with the future of hospitality in New York City.

Job Requirements

High school diploma or equivalent
Previous sommelier or hospitality experience preferred
Strong knowledge of wine regions, grape varieties, and production methods
Ability to work flexible hours including evenings, weekends, and holidays
Certification or ability to obtain responsible alcohol service certification
Strong communication and leadership skills
Ability to coach and train team members
Proficiency in using POS and restaurant software
Food Handler’s Certification or ability to obtain
Legal age to serve alcohol
Ability to maintain composure in fast-paced environment
Excellent customer service orientation
Must be able to read and understand English
Must be reachable by phone and email.

Job Qualifications

Must have ability to read, speak, understand, follow written and verbal instructions in English
Must be reachable by email and able to communicate via phone
Communicates information effectively and efficiently
Excellent organizational skills and attention to detail
Positive, results-oriented, team-player mentality
Ability to maintain professionalism and composure under pressure and high-paced environment
Knowledge of workplace safety procedures and local Department of Health standards
Food Handler’s Certification or ability to obtain
Flexible schedule availability including weekends, nights, and holidays
Must be legal age to serve alcohol
Certification for responsible alcohol service or ability to obtain within 6 months
Familiarity with restaurant management software such as POS, reservations, inventory, Microsoft Office, and Google Workspace
Ability to execute steps of service per company policy
Excellent interpersonal and customer service skills
Excellent communication with management and teammates
WSET Level 3 or CMS Certified Sommelier pin preferred.

Job Duties

Acts as a dining room captain while in service and assists other departments to ensure excellence
Acts as point person for questions on wine service protocols and SOP’s and provides feedback to the Wine Director
Upholds steps of wine service and principles of customer interaction for the sommelier, bar, and server teams by providing coaching and feedback
Develops, implements, and drives wine programs and promotions to build repeat business
Works with Wine Director and management to set sales and revenue targets and drives topline sales
Shares wine knowledge and encourages Front of House team training
Builds long-standing relationships with customers and acts as a cornerstone for Wine Lovers and Wine PX’s
Ensures wines are stored, presented, and served to the required standards
Recommends wines based on price, taste, and food selection
Oversees serving and storage of wine
Has full knowledge of wine and food menu items to enhance sales and customer experience
Accurately takes and enters orders and communicates flow with servers, management, and chefs
Uses point of sale systems and restaurant technology for sales accounting
Grills steak cuts to specification with elegance and finesse
Addresses and resolves customer issues positively and notifies management
Maintains high standards of cleanliness and maintenance
Maintains all service tools like decanters, wine keys, and serviettes
Reports to each scheduled shift on time, in uniform, and ready to work
Assists other stations or areas as requested by management
Trains new employees as assigned
Performs administrative duties
Acts as a role model for outstanding service and leads department in preparation, execution, and breakdown
Reports on department performance including feedback on facilities, personnel, product, and hospitality.