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
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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
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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
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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
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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
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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
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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
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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
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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
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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.

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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 isn't just about the number of years someone has worked. It's also about the depth of relevant skills and knowledge they've acquired. For a sommelier, this could include their familiarity with wine regions, varietals, and pairing principles.

Common misunderstanding: All sommelier roles require formal qualifications.

While formal qualifications like a sommelier certification are beneficial, especially in high-end establishments, many venues value hands-on experience and a demonstrated passion for wine equally. It's important to tailor the requirements based on your specific needs and the dining experience you offer.

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. A candidate with fewer years might bring innovative ideas and a fresh perspective that aligns well with modern dining trends or your specific clientele.

Common misunderstanding: Only experience in similar establishments matters.

While experience in similar settings can be advantageous, diverse experiences can also enrich a sommelier’s ability to adapt and innovate. For example, experience in a bustling wine bar could be beneficial for a high-volume restaurant that aims to enhance its informal wine offerings.

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 new or inexperienced staff.

Continuous professional development is crucial in the evolving field of wine and hospitality. Offering training opportunities is beneficial for sommeliers at all levels, as it helps them stay updated with the latest trends and techniques.

Common misunderstanding: Training opportunities aren't a major draw for experienced professionals.

Even experienced sommeliers value opportunities for further learning and professional growth. Highlighting these opportunities can make your position more appealing to top-tier candidates who are committed to their professional development.