Cucina Alba is hiring now! From Prince Street Hospitality - the team behind New York favorites Lola Taverna, Little Prince, Baby Luc's Pizza - Cucina Alba is an Italian restaurant destination like no other. If you want to be transported to the Italian Riviera and serve seasonal, sophisticated, world-class Italian food, this is the spot for you!

Our kitchen is helmed by award-winning chef Adam Leonti, and we're located in the heart of Chelsea, so if you're looking for a great place to come to work everyday, we've got you covered.

We love curious minds who are passionate and looking to grow. We value people who work hard and never settle, people who can find fun in everything. Someone who makes both guests and staff comfortable in their presence. Someone who takes pride in successes. We are, and are seeking, someone who is accountable for mis-steps. We invite you to set the table with us and keep the vibe alive. We love what we do and are looking for people who share that. Come join our team and thrive!

The Sommelier will be responsible for helping to maintain the integrity of the wine program while facilitating proper wine service in our dining room. A Sommelier is responsible for not only a thoughtful, attentive wine service but also a general helpful demeanor towards colleagues with a keen sense of guest’s needs. A Sommelier should work closely with the Server team to ensure guest satisfaction and smooth service. 

The wine list will be an eclectic mix of wines from the major winegrowing regions of the world. We will strive to showcase true diversity in our wine offerings with an innate understanding of the historic regional significance and a forward-thinking view towards up-and-coming potential. An open mind and passion for great wine of varying provenance will allow us to build a legendary wine program that speaks to the potential of a modern wine list. 

The sommelier will report directly to the General Manager.

CANDIDATE REQUIREMENTS
As a Sommelier, specific certifications are not required, but a strong fundamental knowledge of the wine regions of the world – both Old and New World – along with producer familiarity and vintage knowledge is mandatory. The most essential component to be a successful Sommelier will be the earnest desire to propel the wine program forward through clear communication and organization, a curiosity to learn more, and a willingness to share our expertise with guests and staff in a helpful, thoughtful way.

• Be warm, knowledgeable and noticeably appreciative
• Accommodate guests by making each individual feel welcome
• Provide friendly, knowledgeable, attentive wine service for our guests
• Act professionally and always maintain composure 
• Identify and report problems to management immediately 
• Be aware of service flow, dining timing, and be able to adjust for each guest’s individual needs 
• Implement and follow steps of service
• Oversee activities of your team in the station

• Maintain a clean, well-organized wine cellar in accordance with Wine Director’s guidance of binning and cellar maintenance
• Keep staff abreast of beverage changes on the wine list, specifically regarding staff education about wines poured by the glass
• Assist with monthly inventory
• Know about and defend our product brands
• Know and be able to identify table and seat numbers 
• Maintain station cleanliness 
• Be willing and able to perform the sequence of service 
• Be knowledgeable of the menu: food shpeals, ingredients, sources, allergies & preparation
• Be knowledgeable of the beverage program: 
• Cocktail list- drinks, specs, flavor profiles 
• WBTG facts- producer, varietal, region, vintage, flavor profiles, history
• Beers/ Liquors/ Liqueurs 
• Know the proper standard for opening bottles of wine and serving the
• Must have 1 years + experience in a fast paced NYC restaurant as a Sommelier 

• Must be able to lift & carry at least 50 pounds

• Must be able to stand for long periods of time
• Must be comfortable with repetitive motions (such as walking, bending & standing)
• Must be knowledgeable of Industry critics & awards
• Must have full schedule availability
• Must be able to take constructive criticisms and work well in a team dynamic