Sommelier Jobs in New York City, NY
New York City’s vibrant dining scene has made sommelier jobs in NYC highly sought after. From upscale Manhattan restaurants to trendy Brooklyn wine bars, sommelier positions in New York offer exciting opportunities for wine enthusiasts.
This guide will walk you through how to find sommelier jobs in New York, the types of roles available (including part-time sommelier jobs), the steps for how to become a sommelier in NYC, certification and training options, expected sommelier salary NYC ranges by certification level (from certified sommelier salary to master sommelier salary), and tips for advancing your career at top venues.
How to Find Sommelier Jobs in NYC
Finding sommelier jobs New York has to offer requires leveraging multiple strategies. Many openings are posted online, but networking is equally important in this tight-knit industry.
- Online Job Boards: Check hospitality job sites and general job boards for “sommelier jobs near me” in NYC. Websites like OysterLink often list dozens of sommelier jobs in New York, NY at any given time. The Sommelier Society of America (SSA) even maintains a job board posting wine and hospitality jobs in the NYC area. Regularly search these sites using keywords like “sommelier jobs NYC” to see current openings.
- Networking: Many sommelier positions are filled through word-of-mouth. Attend New York wine events, tastings, and industry meet-ups to grow your network. Joining professional groups can help; for example, SSA course alumni get access to networking events and industry tastings. Building relationships with local sommeliers, wine directors, and restaurant managers can lead to hearing about unadvertised jobs. Don’t hesitate to politely inquire at venues you admire – sometimes showing your enthusiasm and knowledge can put you on their radar for future sommelier jobs.
- Wine Schools and Certification Programs: Enrolling in a sommelier course can connect you with instructors and fellow students who are already in the industry. In NYC, sommelier schools often provide career support or job listings for graduates. For instance, SSA’s 22-week sommelier certification program is rooted in the New York wine trade and offers alumni benefits like job alerts. Similarly, the Court of Master Sommeliers’ network (via the GuildSomm community) and WSET alumni groups can be valuable for finding leads on sommelier jobs.
- Restaurants and Hospitality Groups: Identify restaurants known for their wine programs and check their career pages or reach out directly. Many top NYC restaurants (and hotel dining rooms) will hire from within; you might start as a server or wine steward and be promoted to a sommelier role. Be willing to start at a reputable venue in any wine-related capacity – even as a server or barback – to get your foot in the door. Showing your wine knowledge and dedication on the job can help you transition into a sommelier position when an opening arises.
Types of Sommelier Roles in New York City
Sommelier roles in NYC can vary widely across different types of establishments. Here are the common paths and work environments for sommelier NYC careers:
- Fine Dining Restaurant Sommelier: This is the classic role – working on the dining room floor of upscale or Michelin-starred restaurants. NYC’s fine dining scene is rich with opportunities, from Michelin-starred restaurants in Manhattan to boutique wine bars in Brooklyn. In these roles, you’ll curate extensive wine lists, assist guests with food and wine pairings, and manage the cellar. Fine dining sommeliers often work as part of a wine team and may specialize as a floor sommelier (serving guests nightly) or head sommelier overseeing the program.
- Hotel and Private Club Sommelier: Luxury hotels, private clubs, and event venues in New York often employ sommeliers or beverage managers to elevate their wine service. In a high-end hotel restaurant or a members-only club, a sommelier might run wine dinners, manage banquet wine selections, and ensure top-notch service for an elite clientele. These roles can overlap with wine director positions, where you handle purchasing and cellar management across multiple outlets of a hotel or restaurant group.
- Wine Bars and Casual Dining: New York’s many wine bars, bistros, and casual fine dining restaurants also hire sommeliers or wine-focused servers. These settings can offer a more relaxed atmosphere but still demand strong wine knowledge. You might be the sole sommelier on staff, balancing duties of both service and educating guests in a casual way. Working at a respected wine bar can be a great way to build experience with a broad range of wines and a regular crowd of wine enthusiasts.
- Part-Time Sommelier Jobs: Some establishments hire part-time sommeliers for certain shifts or events. For example, a restaurant might bring in a sommelier only on busy weekend nights, or a catering company might need sommeliers for special events. These roles typically pay an hourly rate plus a share of tips. One Manhattan restaurant, for instance, offers a part-time sommelier position at $16/hour plus tips. Part-time roles can be ideal for those who are still in school or pursuing certification, as they let you gain on-floor experience without a full-time commitment.
- Retail and Consulting Roles: While not a “sommelier” in the restaurant sense, certified wine experts in NYC also find roles in high-end wine shops, as brand ambassadors, or as independent wine consultants. These might not carry the sommelier title, but they leverage the same skill set – deep wine knowledge and tasting ability. For many aspiring sommeliers, working in a wine shop or for a distributor can be a stepping stone or side job that complements restaurant work.
Tip: Be open to various entry points. You might start as a server who takes on wine duties, or as an assistant within a large restaurant’s beverage team. All these experiences build the skills needed for a dedicated sommelier job later. New York’s wine and hospitality community is interconnected, so excelling in any wine-related role can lead to new opportunities down the line.
Steps to Become a Sommelier in New York City
Becoming a sommelier in NYC involves a mix of education, practical experience, and networking. Here are the key steps on how to become a sommelier in New York:
- Learn the Basics of Wine: Start by building a strong foundation in wine knowledge. Read wine books, attend local wine tastings, and take introductory courses. New York offers many beginner-friendly wine classes (for example, Wine Essentials courses or WSET Level 1 & 2 classes at local wine schools). This initial education helps you understand grape varieties, regions, tasting techniques, and wine service fundamentals – essential knowledge for any sommelier.
- Enroll in a Sommelier Certification NYC Program: Formal training is highly recommended. Look for sommelier school NYC options or certification courses tailored to aspiring sommeliers. The two most recognized sommelier certification paths are:
- Court of Master Sommeliers (CMS): The CMS offers a four-level progression: Introductory Sommelier, Certified Sommelier, Advanced Sommelier, and Master Sommelier. You can often take the Introductory course and Certified Sommelier exam in New York (sometimes through programs like the Intensive Sommelier Training at ICE, which is approved by the Court of Master Sommeliers). Achieving the Certified Sommelier credential validates your skills in blind tasting, wine theory, and service.
- Wine & Spirit Education Trust (WSET): WSET is another respected program (Levels 1–4) focusing on wine theory and tasting (though not service). In NYC, providers like the International Wine Center offer WSET courses up to the Diploma level. While WSET isn’t a “sommelier” certification per se, many sommeliers use it to deepen their theoretical knowledge.
- Sommelier Society of America (SSA): NYC is home to the Sommelier Society of America, the nation’s oldest wine education organization. SSA offers a 21-week Sommelier Certificate Course right in New York City, covering tasting, theory, and service. Their program is designed for hospitality professionals and wine enthusiasts alike, and provides a sommelier certification in New York City with a network of local alumni.
- Other Schools: Additional sommelier courses include the International Sommelier Guild (ISG) classes and programs formerly offered by the American Sommelier Association. Research which curriculum and format (weekly classes vs. intensive courses) fit your schedule and goals. In all cases, earning a recognized certification will boost your credibility when applying for sommelier jobs.
- Gain Hands-On Hospitality Experience: Experience is crucial. Work in a restaurant or wine service environment as you pursue your studies. In NYC, landing a sommelier role with no prior restaurant experience is rare – so get exposure to service by working as a server, back-waiter, bartender, or wine steward. Aim for restaurants with good wine programs where you can learn from the beverage manager or existing sommelier. Even volunteering to help with inventory or at wine events can teach you practical skills. This on-the-job training will build your confidence in tableside service, customer interaction, and high-volume operations – skills every sommelier needs.
- Network and Find a Mentor: As you develop, seek out mentors in the industry. Many seasoned NYC sommeliers are willing to help serious newcomers. Join wine clubs or local chapters of organizations like the Guild of Sommeliers (CMS) or attend SSA’s networking events. A mentor can let you shadow their work or recommend you for entry-level openings. Networking also includes staying connected with your certification classmates – they can become colleagues who alert you to job leads. The wine community in New York is vibrant; participate actively in it.
- Start at the Entry Level and Grow: Once you have some training and experience, apply for assistant sommelier or junior sommelier positions – even if they are part-time sommelier jobs or at smaller venues. Every job is a chance to prove yourself. Be prepared to polish glassware, manage the wine cellar, and support senior sommeliers as you learn the ropes. With time, you can move up to full-time sommelier roles at more prestigious restaurants. Each certification level you earn (e.g. moving from Certified to Advanced Sommelier) will open more doors. Remember that in New York, you must be at least 21 years old to legally work as a sommelier or even serve alcohol, so age can be a factor if you’re just starting out. Keep advancing your knowledge, retake certification exams if needed, and continue tasting wines extensively – the learning never stops in this profession.
By following these steps, you’ll be on the path to become a sommelier in NYC. It’s a journey that combines study and hustle, but New York’s world-class wine scene offers incredible rewards for those who commit to mastering this craft.
Sommelier Salary in NYC by Certification Level
Salaries for sommeliers in New York City can vary widely based on your experience, the venue, and your certification level. Overall, NYC sommeliers earn about 10–20% more than the national average to account for the city’s higher cost of living and the premium dining market. Here’s an overview of expected sommelier salaries in NYC by level of certification:
- Entry-Level / Certified Sommelier: A certified sommelier’s salary in NYC typically ranges from around $50,000 up to $70,000 per year, especially with 3–5 years of experience. Many junior or certified sommeliers also earn tips or a share of the service charge, which can significantly increase their take-home pay. For example, a mid-range fine dining restaurant might offer a base salary in the low $60Ks, plus bonus or tips, for a certified sommelier role. This range is higher than what entry-level servers or bartenders make, reflecting the specialized wine expertise.
- Advanced Sommelier: At the next level up (often 5–8 years experience and an Advanced Sommelier certification), NYC salaries commonly hit the high five figures. An Advanced Sommelier in New York can earn roughly around $80,000 per year on average. In upscale establishments, this could stretch to $90K or more, particularly if the role includes managerial duties like being a head sommelier or assistant wine director. Advanced sommeliers often have greater responsibility for curating the wine list and training junior staff, which commands a higher salary. (Notably, surveys have shown an Advanced Sommelier’s salary is roughly half that of a Master Sommelier’s, illustrating the jump at the top level.)
- Master Sommelier: Achieving Master Sommelier (the pinnacle of somm certification) comes with the potential for a six-figure salary. In New York, a Master Sommelier’s salary often exceeds $150,000 annually. Industry data indicates Master Sommeliers commonly earn around $160,000 per year, roughly double the pay of an Advanced Sommelier. In the very top venues or multi-restaurant groups, Master Sommeliers who take on wine director or beverage executive roles can earn even more – sometimes upwards of $180,000 in total compensation. These roles may include profit-sharing or bonuses tied to the success of the wine program. Being one of only a few hundred Masters in the world makes these professionals extremely valuable to employers, from Michelin-starred restaurants to luxury hotel chains.
Keep in mind that many sommelier positions include gratuities and bonuses. A significant portion of a floor sommelier’s income in NYC can come from wine sales commissions or a percentage of the tip pool. High-end restaurants with big spending clientele can yield substantial tips for sommeliers, sometimes adding tens of thousands to annual earnings. Additionally, benefits like health insurance, 401(k) matches, and dining discounts often come with full-time positions.
While these figures represent typical ranges, actual salaries can vary. A small wine bar might pay less than a Midtown luxury hotel. However, as you gain certifications and experience, you’ll be qualified for the higher end of the market. The prestige of credentials like “Certified Sommelier” or “Master Sommelier” can also give you leverage to negotiate better pay when job hunting.
Career Advancement and Top NYC Venues to Target
Career growth for sommeliers often means moving into roles with greater leadership over beverage programs. In New York City, ambitious wine professionals have numerous paths for advancement:
- Head Sommelier or Wine Director: After proving yourself as a floor sommelier, the next step is often becoming a head sommelier, leading the wine team at a restaurant. From there, one can advance to Wine Director or Beverage Director positions, overseeing the wine list (and often other beverages) for an entire restaurant or group of restaurants. These roles involve more administrative and strategic work – selecting wine suppliers, designing the beverage menu, training all FOH staff, and managing inventory and budgets. In NYC, a wine director can earn in the range of $85,000 to $125,000 per year, and at marquee establishments possibly more. Achieving an Advanced or Master Sommelier certification often accelerates this move into leadership. Master Sommelier jobs frequently include such high-level management or consulting positions rather than just floor service.
- Top Venues and Employers: Targeting renowned establishments can significantly boost your career trajectory. High-profile restaurants and hotels not only offer better pay, but also valuable experience and prestige on your resume. New York City is home to many of the world’s best wine programs. For instance, Eleven Madison Park (with its extensive wine cellar) employs multiple sommeliers, and the lead sommelier there can earn around $180,000 per year due to the restaurant’s global reputation and clientele. Other top venues for sommeliers include Michelin-starred restaurants like Le Bernardin, Daniel, Jean-Georges, and Per Se, all known for their exceptional wine service. Working at such places exposes you to extraordinary wine collections and mentorship from top sommeliers. Upscale steakhouses (e.g. Del Frisco’s Double Eagle or Keens) and luxury hotel restaurants (such as those at The Plaza or The Four Seasons) also have robust wine programs. These venues often prefer candidates with certification and significant experience, but even starting as an assistant there can lead to rapid learning and advancement.
- Specialization and Niche Roles: As you progress, you might find niche avenues. Some sommeliers become wine educators or Directors of Wine Education for restaurant groups, training all their beverage staff. Others might go into importing or distribution, using their palates and connections to help select wines for portfolios (especially common for Master Sommeliers). A few sommeliers transition to wine writing or media, or open their own wine bars or consulting businesses. New York’s market is large enough to support these varied careers. For example, former restaurant sommeliers might become brand ambassadors for Champagne houses or lead VIP winery experiences. These roles can be lucrative and often come to those with top credentials and extensive networks.
- Continuous Learning: Climbing the sommelier career ladder in NYC also means staying updated. Trends in wine (orange wines, natural wines, new regions) and changes in consumer tastes require you to keep learning. Many advanced sommeliers in NYC regularly attend trade tastings, pursue further certifications (like Master of Wine or additional CMS exams), and even travel to wine regions. This dedication not only deepens your expertise but also makes you more attractive for promotions. Employers notice sommeliers who are passionate and proactive about expanding their wine knowledge.
In summary, advancing as a sommelier in NYC is about combining experience at prestigious venues with ongoing education and networking. Aim to work at the best restaurant or wine program you can at each stage of your career – the mentorship and exposure there will pay dividends. As you earn higher certifications (Certified, Advanced, Master), you position yourself for the top jobs in the field.
With New York City’s unparalleled concentration of fine dining and wine culture, a sommelier who hustles and excels can rise from an entry-level wine steward to a director of a world-class wine program. The journey requires dedication, but the reward is a fulfilling career at the forefront of the wine and hospitality world in New York.