Pasta Bar by Scratch Restaurant Group is seeking a dedicated and knowledgeable Sommelier / Service Captain to join our Michelin-starred team.
With five consecutive years of Michelin recognition, Pasta Bar offers an intimate and immersive chef’s counter experience built around a 12-seat tasting menu. We’re looking for a hospitality professional who thrives in a refined, guest-facing role and brings both technical expertise and genuine warmth to every service. This is an exciting opportunity to be part of a small, collaborative team that values excellence, intention, and connection.
Qualifications
- Must have experience in fine dining restaurants, preference given to having a Michelin background.
- Knowledge of Wine and Spirits, with the ability to execute wine pairings throughout service (equivalent to Level 1 CMS or similar experience recommended)
- Keen eye for attention details, friendly, efficient, and able to provide high-touch experiences
- Ability to work strongly within a team
- A sense of urgency and follow-through
- Ability to take direction
- Ability to work calmly and effectively under pressure
- Must have problem-solving abilities, be self-motivated and organized
- Commitment to quality service and genuine hospitality
- A positive attitude!
- Valid Manager or Food Handler Certificate
- Responsible Beverage Service Certification
- Ability to speak and hear, vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus
- Constant standing with some walking
- Be able to work in a standing position for long periods of time (up to 8 hours)
- Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
- Be able to climb stairs and ladders or step stools
- Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
Job Responsibilities: Adaptability and flexibility with a willingness to work outside of job description to ensure an exceptional guest experience is required.
- Under the direction of Head Chef and General Manager, manage and coordinate the execution of all service aspects including wine and beverage pairings, mise en place, guest satisfaction and cleanliness of the dining room
- Introduce guests to the concept of the restaurant and reconfirm all guest notes
- Interact with guests in a warm, humble, and knowledgeable way, to make sure any questions about food, wine, service, and concept are answered
- Ensure that glassware and marks are placed for each guest appropriately according to each course’s requirements
- Provide knowledgeable beverage service, including wine- and non-alcoholic pairings at the Chef’s Counter during each seating
- Assist with guest checkouts and payments
- Setup the Chef’s Counter and ensure that chairs, utensils, and glassware clean and aligned
- Contribute to daily upkeep of the restaurant, including cleaning and polishing
- Attend daily lineup meeting
- Fill in where needed to ensure the guest experience is never compromised as a result of operational challenges
- Ensure high standards of personal presentation and grooming
- Establish rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest
- Speak with guests and staff using clear and professional language
- Conduct monthly inventory counts on product and equipment
- Completes the daily responsibilities that are set for each individual shift
- Work with fellow staff and manager to ensure that the restaurant achieves its full potential
- Ensure that the restaurant is always kept clean and organized, both at the front as well as the back of house areas
- Always applies service techniques correctly at all times and all service touch points are hit
- Anticipate any unexpected guest need and reacts promptly and tactfully
- Attends training sessions and meetings as and when required
- Diligent in addressing and appropriately escalating guest feedback, concerns, or complaints to Management
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.
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