What experience level should I specify in a sommelier job description?

Date modified: 22nd September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones. Click to email Liam directly, he reads every email.

Sommelier Interview Template

This interview template provides a structured approach to interviewing sommelier candidates. Use this guide to conduct consistent, fair interviews and objectively score responses. Use weighted scoring to get an accurate overall assessment - score each area 1-5, then calculate your final weighted score using the formula provided.

Review candidate's CV, certifications, and wine industry experience
Prepare interview room and arrange wine cellar tour if appropriate
Have scoring sheets, pen, water, and palate cleanser available
Ensure interview will not be interrupted for 60 minutes
Review current wine list, pricing structure, and food menu
Prepare wine samples for tasting assessment if conducting one
Have sommelier certifications reference guide available
Answer here
5 - Excellent: Advanced certifications (Level 2+ or equivalent) with clear passion for wine
4 - Good: Solid wine education with relevant certifications and genuine interest
3 - Average: Basic wine education but shows commitment to learning
2 - Below Average: Limited formal wine education or unclear motivation
1 - Poor: No formal wine education or poor understanding of sommelier role
Answer here
5 - Excellent: Sophisticated pairing approach with excellent understanding of flavor profiles
4 - Good: Good pairing knowledge with practical understanding of menu compatibility
3 - Average: Basic pairing knowledge but limited creative approach
2 - Below Average: Limited pairing experience or poor understanding of food compatibility
1 - Poor: No understanding of wine pairing principles
Answer here
5 - Excellent: Comprehensive wine program experience with vendor relationships and cost management
4 - Good: Good inventory management with understanding of purchasing and suppliers
3 - Average: Some inventory experience but limited program management
2 - Below Average: Limited inventory management or poor understanding of wine business
1 - Poor: No experience managing wine inventory or supplier relationships
Answer here
5 - Excellent: Excellent guest service examples with strong sales and communication skills
4 - Good: Good guest interaction skills with ability to read customer preferences
3 - Average: Basic guest service skills but adequate communication
2 - Below Average: Limited guest service experience or poor communication
1 - Poor: Cannot demonstrate guest service skills appropriate for sommelier role
Answer here
5 - Excellent: Active learning with clear knowledge sharing and team development strategies
4 - Good: Stays current with trends and shares knowledge with colleagues
3 - Average: Some professional development but limited knowledge sharing
2 - Below Average: Limited professional development or knowledge sharing
1 - Poor: No evidence of continuous learning or team development
Answer here
5 - Excellent: Comprehensive cellar management with excellent technical wine service knowledge
4 - Good: Good technical knowledge with practical cellar management experience
3 - Average: Basic technical knowledge but limited hands-on cellar experience
2 - Below Average: Limited technical wine management skills
1 - Poor: Poor understanding of wine storage and service standards
Answer here
5 - Excellent: Strong collaboration examples with excellent understanding of kitchen-wine synergy
4 - Good: Good teamwork with practical examples of kitchen collaboration
3 - Average: Basic collaboration skills with some kitchen interaction
2 - Below Average: Limited team collaboration or poor kitchen relationship
1 - Poor: Cannot work effectively with kitchen team
Answer here
5 - Excellent: Extensive training experience with clear development programs for staff
4 - Good: Good training skills with practical examples of staff development
3 - Average: Some training experience but limited systematic approach
2 - Below Average: Limited training experience or poor teaching ability
1 - Poor: Cannot demonstrate staff training capabilities
Answer here
5 - Excellent: Perfect recommendation with excellent explanation of pairing logic and alternatives
4 - Good: Good recommendation with solid pairing rationale
3 - Average: Adequate recommendation with basic pairing understanding
2 - Below Average: Poor recommendation or weak pairing logic
1 - Poor: Inappropriate recommendation or no understanding of pairing principles
Demonstrates genuine passion for wine and continuous learning
Shows excellent communication skills and ability to educate guests
Exhibits professional presentation appropriate for fine dining environment
Expresses commitment to developing restaurant's wine program
Shows understanding of wine as part of overall dining experience
Indicates availability for evening and weekend service requirements
Asks thoughtful questions about wine program goals and restaurant philosophy

Weighted scoring: Rate each area 1-5, then multiply by the decimal shown (35% = 0.35). Example: If Wine Knowledge = 4, then 4 x 0.35 = 1.4. Add all results for your final score. Maximum possible score is 5.0.

Answer here
Answer here
Answer here
Answer here
Answer here
Strong Hire - Offer position immediately
Hire - Good candidate, offer position
Maybe - Conduct wine tasting assessment or check references
Probably Not - Significant concerns, unlikely to hire
Do Not Hire - Not suitable for this role

When writing a job description for a sommelier, it's important to be clear about the experience level required. This depends on the type of establishment and the expectations for the role. For instance, upscale dining might require a sommelier with extensive experience and possibly a certification, while a casual venue might be open to someone with less formal experience but a strong passion and foundational knowledge of wines.

Common misunderstanding: Experience is only measured in years.

Experience includes the depth of relevant skills and knowledge acquired rather than just the number of years worked.

Let's say you are a sommelier evaluating candidates based solely on years of experience without considering skill depth. Focus on their familiarity with wine regions, varietals, and pairing principles rather than duration alone. Quality of experience often outweighs quantity in sommelier roles.

Common misunderstanding: All sommelier roles require formal qualifications.

Many venues value hands-on experience and demonstrated passion for wine equally to formal qualifications depending on establishment type.

Let's say you are a sommelier at a casual wine bar requiring Court of Master Sommeliers certification from all candidates. Consider whether hands-on experience with guest service and wine knowledge might serve your venue better than formal credentials. Match qualification requirements to your actual service needs.

How can I define the relevant experience needed for a sommelier role beyond years?

Defining relevant experience for a sommelier goes beyond just counting years. Focus on specific skills and knowledge that are crucial for your establishment. This might include expertise in wine pairing, experience with wine procurement, or a history of managing wine inventories. Additionally, consider their exposure to different dining settings, such as fine dining, casual eateries, or wine bars, which can greatly influence their approach and suitability for your venue.

Common misunderstanding: More years mean better skills.

Longer experience doesn't always equate to better performance compared to candidates with innovative ideas and fresh perspectives.

Let's say you are a sommelier hiring for a modern wine programme that embraces natural wines and emerging regions. Consider candidates with fewer years but current knowledge of trends rather than those with decades of traditional experience. Fresh perspectives often drive programme innovation.

Common misunderstanding: Only similar establishment experience matters.

Diverse experiences can enrich a sommelier's ability to adapt and innovate rather than limiting consideration to identical settings.

Let's say you are a sommelier at a high-volume restaurant considering only fine dining candidates. Experience in bustling wine bars could benefit your informal wine offerings through approachable service techniques and volume management skills. Diverse backgrounds often bring valuable transferable skills.

What should I mention about training opportunities for new sommeliers?

It's beneficial to highlight training opportunities in your job description as it can attract candidates eager to grow and develop their skills. Mention any on-the-job training you provide, opportunities for certification, or chances to attend wine tastings and industry events. This not only attracts candidates who are keen to advance their career but also demonstrates your commitment to staff development.

Common misunderstanding: Training is only for inexperienced staff.

Continuous professional development is crucial for sommeliers at all levels in the evolving wine and hospitality field.

Let's say you are a sommelier assuming experienced candidates don't need ongoing training opportunities. Wine regions, techniques, and guest preferences constantly evolve, requiring continuous learning regardless of experience level. Ongoing development maintains expertise currency and programme relevance.

Common misunderstanding: Training opportunities don't attract experienced professionals.

Experienced sommeliers value opportunities for further learning and professional growth when considering career moves.

Let's say you are a sommelier creating job postings without mentioning development opportunities for senior roles. Highlight training, certification support, and industry events to attract top-tier candidates committed to professional advancement. Career growth opportunities often determine where experienced professionals choose to work.