Culinary Agents is working with the team at Bludorn to connect them with talented hospitality professionals.
Bludorn - Now Hiring: Sommelier
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Seeking a passionate wine professional to join our award-winning team! Bludorn Restaurant, owned and operated by Michelin-starred Chef, Aaron Bludorn, is seeking talented, passionate and motivated hospitality professionals with casual fine dining experience. Bludorn Restaurant is committed to superior quality and excellence in service fueled by a keen attention to detail and a strong work ethic. If this individual is you, please apply. Bludorn Restaurant is located in the Fourth Ward of Houston’s Montrose neighborhood, at 807 Taft Street. What We Offer: Great earning potential:Competitive wages and consistent schedules Professional Development: Our sommeliers go beyond just taking orders and collaborate with ordering, selecting, and acting as ambassadors for the wines they love Opportunity for growth:We love seeing our colleagues succeed and work hard to promote from within our team! Company-Sponsored insurance:Health, Dental, Vision, Life, and Long-Term Disability are available at low rates for you and your family Daily family meal at the restaurant:Available to all staff before every service Continuous learning and education:Regular in-house trainings on wine, service, cocktails and more to help you shine Paid vacation:Begin accruing time on your first day that you can use towards vacation Dining discount:All our staff are encouraged to dine at Bludorn at an employee rate (we love to take care of our team!) Above and Beyond:We work closely with Southern Smoke foundation (among other groups) and have opportunities for all staff to get involved in the community outside the restaurant Position: Sommelier Sommeliers work service as a part of the broader front-of-house team. They interact with guests to sell wines by the glass and by the bottle, source and open wine from Bludorn’s cellars, maintain and organize the wine areas of the restaurant, and assist with the flow of daily service. Responsibilities: Arrive at the restaurant on-time according to the posted schedule (PM or AM shifts) Assist in organizing and preparing the cellars and wine stations for service, including receiving wine from outside purveyors Work the floor and assist guests by taking orders for wine and beverage selections according to guest preferences and price requirements Bring cocktails, wines by the glass, and wines by the bottle to tables and engage in the appropriate service of each Help the front-of-house team by running food, explaining dishes, and leading guests to their tables Contribute to the daily pre-service meeting with specific notes related to wine and beverages. Occasionally lead discussions regarding wine and wine regions with the staff Communicate guest needs or issues to appropriate managers/staff members as they arise Adapt to the needs of the dining room and fulfil additional tasks as necessary Work with the other members of the wine team to complete monthly wine inventory Attend and engage in wine classes every two weeks Requirements: Passionate about restaurant service and making people feel at home Prior experience as a sommelier and comfort navigating a broad list of old-world and new-world wines Ability to remember and follow both written and verbal instructions Comfort working both independently and as part of a small team Robust understanding of classic cocktails and cooking techniques Detailed knowledge of wine and winemaking regions Flexibility working PM and AM, and weekend shifts as necessary About Bludorn: Bludorn is Chef Aaron Bludorn’s restaurant in the Fourth Ward section of Houston’s Montrose neighborhood. Following a decade working for legendary French chef Daniel Boulud in New York City, Aaron was lured to Houston (his wife, Victoria’s hometown) by the welcoming spirit of Houstonians who embrace newcomers, especially in the culinary community. At Bludorn, diners experience Aaron’s fine dining sensibility with the feeling of a timeless neighborhood restaurant. The food is familial but thoughtful, the hospitality warm yet polished, and the scene vibrant, spirited, and a fit for any occasion. Aaron embraces the restaurant’s close proximity to seafood from the Gulf, meat from Texas ranches, incredible produce being grown by local farmers, and ingredients from around the world in a hat tip to 807 Taft’s first life as a global import outpost for the city of Houston.
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