The head sommelier’s responsibilities include but aren’t limited to assisting the beverage director to maintain the quality of the beverage program (selection, organization, event planning, staff training, promotion, etc.),  selling of wine on the restaurant floor, assisting the other FOH positions when necessary, collaborating with management to maintain the standards of the restaurant. Overall, we are seeking true hospitalitarians who thrive in an environment that promotes growth and excellence.
Chambers opened in June of 2022, was added to the Michelin Guide that very year and was also the recipient of a glowing NY Times Review. Chambers is part of the 100 Best Restaurants in NYC List 2025 by the NY Times. Our beverage program received the Star Wine List Gold Star for its sustainability as well as its Grand Prix for NYC.

The entire concept at Chambers has been built around the elimination of the pressure-cooker-environment restaurants are known for. To achieve this, we have limited the scope of our operation. The restaurant will operate 5 days a week, with the same small team day in and day out. Tuesday - Saturday from Labor Day - Memorial Day; Monday - Friday for the Summer with a paid Summer holiday for all. The restaurant opens at 5:30pm daily, with the last seating at 9:30pm or 10pm depending on the day. This is a full time position.

The beverage program offers excellent cocktails, spirits and beer, and an extensive selection of wines by the glass and by the bottle. Candidates must possess demonstrable depth of wine knowledge that will be absolutely necessary for this position. Disciplined study of the information provided to you is needed to properly perform. Having a personal enthusiasm for wine, fine spirits, craft beer, and market driven local cuisine will be a huge asset.

The hourly wage for this position will be $11.00-$16.50/hour plus tips. Comprehensive Health, Dental and Vision benefits are available, as is a pre-tax transit benefit program and a number of other voluntary benefits programs.

Please submit an application below for consideration. Those who submit applications with resumes that meet the necessary qualifications will receive an email to schedule an introductory meeting.

Sommelier Responsibilities include but are not limited to:

SERVICE RESPONSIBILITIES

• Sell wine and other beverages nightly

• Setup and breakdown of wine station

• Assist the bar as needed

• Enforce service standards both in terms of beverage service and synchronicity with the kitchen

• Communicate unanticipated menu changes and 86’s to beverage manager

• Check for accuracy of all items in the POS system (price, low, etc.)

• Prioritize wine and beverage demands during service but never to the detriment of flow of service at large

• Possess a firm understanding of the remainder of the beverage program including cocktail ingredients, a strong knowledge of spirits and beer program and the bar’s standards of procedure

• Participate in the creation of the cocktail program under the beverage director supervision

• Assist servers/bartenders in their responsibilities as needed (SEE SERVER JOB DESCRIPTION BELOW)

• Maintain cleanliness of the restaurant

• Anything else that is needed on the restaurant floor

• Fill nightly the wine internal log

• Supervise closing 2-3 nights per week in rotation with others

ADMINISTRATIVE RESPONSIBILITIES

• Assist in monthly beverage inventory; high proficiency with Excel a plus

• Assist in entering new SKU in inventory sheet and POS; experience on the back end of Toast a plus

• Collaborate with the beverage director on the selection of BTG and new items on the list (wines, beers, etc)

• Collaborate with the beverage director on the organization of flight, wine diners, etc.

• Attend tastings with beverage director

• Maintain the wine list, beverage menus, wine dinner menus (design, correction, reprint, etc.); experience with Adobe inDesign is necessary.

• Maintain accuracy of beverage notes on POS

• Create and maintain wine, beverage and cocktail education materials

• Effectively communicate all beverage changes to staff

• Maintain cleanliness of the cellar and beverage area

• Keeping up-to-date with local and international wine developments, including everything concerning farming and sustainability

TEAM LEADERSHIP

• Help develop appropriate educational goals and outreach; outline self-education program and goals with beverage director

• Work with beverage director and FOH management to create an effective beverage training program for new hires as well as continuing education to ensure firm beverage knowledge across the team.

• Training others based on need

• Create various types of tests to help maintain beverage knowledge level amongst the team

• Create innovative beverage education and tasting classes to maintain a high engagement level

The duties of this position may change from time to time. We reserve the right to add or delete duties and responsibilities at the discretion of the Company 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.

• 3+ years of experience as a head sommelier in a high volume environment

• 3+ years of fine/casual fine dining experience

• 4+ years experience in wine focused restaurant

• Very strong knowledge in European & US wines is a must

• A passion for responsible farming and sustainable practices is a must

• Must have a strong personal interest in food & wine & a passion for the business of hospitality

• Solution oriented with the ability to demonstrate quick thinking and adaptability in a constantly changing environment

• Receptive to constructive criticism and general performance feedback

• Exceptional communication, interpersonal and service floor skills

• Must possess exceptional work ethic, strong attention to detail, and a collaborative attitude

• Must possess strong empathy and team spirit

• Ability to work in an organized and meticulous manner with strong attention to small details

• Uncompromising work ethic with a relish for new challenges

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

This position pays $16.50/hr-$16.50/hr, subject to the NYS $5.50 tip-credit when applicable.

It is the policy of the Company to provide equal opportunity with regard to all terms and conditions of employment. The Company prohibits discrimination in employment on the basis of race, age, ancestry, creed, color, religion, gender, gender identity or expression, pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, national origin, alienage or citizenship, handicap, physical or mental disability, veteran's and/or military status, genetic information, or predisposing genetic characteristic, or any other characteristic as protected under applicable federal, state and local law. The Company also provides reasonable accommodation(s) to qualified individuals with a disability in accordance with applicable laws.

At Chambers, we are seeking true hospitalitarians who thrive in an environment that promotes growth and excellence. NOTE: This particular position is perfect for a line cook looking for a bridge to becoming a Sous Chef. Strong preference will be given to candidates with demonstrable experience at Garde Manger, on the Grill and in front of the Plancha. This is a full-time, 5-days position.

Chambers opened in June 2022, was added to the Michelin Guide the same year, and was the recipient of a glowing NY Times Review.

The entire concept at Chambers has been built around the elimination of the pressure-cooker-environment restaurants are known for. To achieve this, we have limited the scope of our operation. The restaurant operates 5 days a week, with the same small team day in and day out. Tuesday - Saturday from Labor Day - Memorial Day; Monday - Friday for the Summer with a paid Summer holiday for all. The restaurant opens at 5:30pm daily, with the last seating at 9:30pm or 10pm depending on the day. This is a full time position.

As a part of this mission, Chambers maintains a small, regularly-changing, market-driven menu of New American Cuisine. The limited menu means limited prep, naturally shortening the workday. It is rare for any member of the Culinary Team to work over 45 hours per week.

The hourly wage for this position will be $25/hour. Comprehensive Health, Dental and Vision benefits are available, as is a pre-tax transit benefit program among other extensive voluntary benefits programs that are competitive with those offered by large restaurant groups.

Please submit an application below for consideration. Those who submit applications with resumes that meet the necessary qualifications will receive an email to schedule an introductory meeting.

Responsibilities include but are not limited to:

• Arriving on time, as scheduled, every day

• Executing menu items from start to finish. This includes but is not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items, as well as family meal

• Participating in the preparation and development of new menu items

• Hone your existing skills while learning new techniques and building your skill set

• Working collaboratively with both the Culinary Team and Service Team

• Receiving deliveries

• Maintaining cleanliness of any kitchen work areas, including and not limited to refrigeration, cooking equipment, and prep areas

• Participate in deep cleaning of kitchen work areas, including and not limited to refrigeration, cooking equipment, and prep areas

• Support other team members and foster a positive work environment

The duties of this position may change from time to time. We reserve the right to add or delete duties and responsibilities at the discretion of the Company 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.

• Minimum 2 years of working as a line cook in a fine/casual-fine dining establishment

• A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills

• General knife handling, food safety & sanitation knowledge

• Excellent communication, organizational, and interpersonal skills

• Comfortable working in a fast paced and high energy environment

• Ability to remain calm under pressure

• A passion for food, exceptional work ethic and dedication

• Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team

• Able to work in a standing/walking position for long periods of time

• Solution oriented with the ability to demonstrate quick thinking and adaptability in a constantly changing environment

• Exceptional communication, interpersonal and service floor skills

• Must possess exceptional work ethic, strong attention to detail, and a collaborative attitude

• Must possess strong empathy and team spirit

• Ability to work in an organized and meticulous manner with strong attention to small details

• Uncompromising work ethic with a relish for new challenges

The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

It is the policy of the Company to provide equal opportunity with regard to all terms and conditions of employment. The Company prohibits discrimination in employment on the basis of race, age, ancestry, creed, color, religion, gender, gender identity or expression, pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, national origin, alienage or citizenship, handicap, physical or mental disability, veteran's and/or military status, genetic information, or predisposing genetic characteristic, or any other characteristic as protected under applicable federal, state and local law. The Company also provides reasonable accommodation(s) to qualified individuals with a disability in accordance with applicable laws.