Sommelier at Capon's Chophouse
Job Description
About Capon’s Chophouse
We are a dynamic hospitality group operating several distinct, elevated culinary concepts across New York City. From refined casual to upscale dining, our mission is to deliver exceptional experiences rooted in culinary creativity, impeccable service, and strong kitchen culture. As we continue to grow, we are looking for passionate, driven leaders to join our team now that we are growing our restaurant company into the Northern New Jersey market.
The Role
We are seeking an experienced and passionate Sommelier to lead our wine program and elevate the guest experience at Capon's Chophouse. The Sommelier will curate, manage, and execute all aspects of the wine program, collaborating closely with our Executive Chef and front-of-house leadership team to ensure seamless integration between wine, cuisine, and service.
Responsibilities:
Develop, maintain, and continually refine the wine list, balancing iconic producers with emerging talent.
Train, mentor, and inspire FOH staff to confidently speak to the wine program and execute pairings.
Conduct pre-shift tastings and educational sessions to strengthen team knowledge.
Build strong relationships with distributors, winemakers, and partners to secure exclusive allocations.
Provide personalized wine recommendations and pairings to members and guests.
Manage wine inventory, purchasing, and cost controls in line with financial goals.
Assist in curating special wine dinners, member events, and collaborative experiences.
Qualifications:
Minimum 3–5 years of sommelier experience in a fine-dining, luxury hospitality, or members-club environment.
Advanced knowledge of global wines, regions, and producers; certification (CMS, WSET, etc.) preferred.
Strong leadership and training ability; able to engage and educate FOH staff at all levels.
Excellent communication and interpersonal skills; poised in member-facing environments.
Entrepreneurial mindset with the ability to balance creativity and operational discipline.
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