Niku Steakhouse is one of the few Michelin-starred steakhouses in the country. A recipient of Wine Spectator’s Best of Award of Excellence, the wine program plays a central role at Niku with a range of Old and New World offerings, with an emphasis on France and California. Chosen not just for their ability to pair well with the restaurant’s steak offerings but also with an eye toward highly skilled producers, notable viticultural areas, and sustainable farming practices, the list features both classic wines from benchmark producers as well as hard-to-find cult selections. The ever-evolving wine list currently boasts over 450 selections.

Summary (description):
The Lead Sommelier's Primary responsibilities will be those normally associated with the position of a restaurant Captain and Sommelier - a balance of assisting guests with wine selections, working with the kitchen to find specific unique pairings for selected dishes, assisting with floor operations and maintaining service standards - including but not limited to:

Essential Functions include but may not be limited to:
Creating and updating the wine list in coordination with chefs
Recommending food and wine pairings
Maintain proper inventory levels of wines, other beverages and supplies
Maintain appropriate beverage costs by managing purchasing and requisitions
Direct and engage in wine service during restaurant service hours
Inform guests about different varieties of wines and prices
Ensure wines are served at the right temperature and within the proper glassware
Store open bottles properly to maintain taste
Train wait staff on available wines
Negotiate purchase prices with vendors
Assist in special function menu planning
Ensures compliance with food handling and sanitation standards
Attend the required meetings and other administrative sessions

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Requirements
2+ years as a Sommelier and/or relevant education and/or experience
Certification as a Sommelier or degree in hospitality is a plus
Progressive experience in fine dining food production
Ability to create tasteful food and wine pairings
Knowledge of local vineyards and wineries
Understanding of the winemaking process
Good communication skill
Be able to stand, walk, and bend for long periods of time throughout the day
Be able to lift up to 50 lbs
Strong knowledge of local, state, and federal food sanitation regulations
Excellent communication skills
Ability to meet deadlines

Work Environment
This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed.
Physical Demands
The physical demands described here are representative of those that must be met by the Sommelier employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Sommelier employee is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Sommelier employee is occasionally required to stoop, kneel, crouch, or crawl.
The Sommelier employee must be able to lift and/or move up to 50 pounds, and be able to work in a sitting position for long periods of time.