To Apply for a Position

Email your resume and cover letter to jobs@theherbfarm.com. After reviewing resumes, we will contact potential candidates for further information, conversation, application, etc.

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The Application (after conversation)

Join The Herbfarm Team

Positions Available
  • Fine Dining Server-Full or Part Thyme
  • Display Gardener and Assistant Farmer
  • Dining Room Set Up Assistant--Wednesday-Sunday 9-3ish
  • Guest Services: Hands-On Reservations and Office Manager
  • Herbfarm Cook.
  • Herbfarm Pastry Cook.
  • Sommelier at The Herbfarm
  • Excellent Guest Service: Reservations. Phones. Computer.

    Sommelier at The Herbfarm

    Supervised By

    Lead Sommelier, GM

    Overview

    Join The Herbfarm as Sommelier at one of America's premier restaurants with one of the top wine programs and the most attentive service. You'll be on the floor for service most Thursdays through Sundays during our nine-course seasonally and regionally influenced tastings menus that have been paired (by you) with 5 Northwest wines. As a key staff member on the wine team of one of America's most-visible destination restaurants, it is The Herbfarm's goal that its sommeliers achieve national recognition and awards. The Herbfarm will support and promote these efforts.

    More

    Food & Wine Pairing and other Beverage Selection
    In conjunction with the wine team:

    • Select wine pairings for each day's menu-from cellar and/or purveyors
    • Recommend wine for replacement /addition to The Herbfarm's list and inventory
    • Maintain inventory for glass pours and samplers
    • Create and serve non-alcoholic beverage options to match the menu.
    • Recommend and maintain inventory for beer, water, herbal non-alcoholic beverages
    • Weekly Wine team meetings on ''prep day''
    • Recommend, explore, update coffee/tea menu listings
    Nightly Service and Prep
    • Pulls and prepares wine before dinner, bringing each wine to the proper serving temperature
    • Opens (and decants) wine, Insures that each bottle is sound.
    • Educates staff in nightly, pre-dinner meeting of changes & updates of served wines
    • Rotates into nightly menu talk to guests with chef in front of dining room
    • Service of beer, herbal, non-alcoholic beverages including bottled waters
    • Discusses beverages with guests
    • Assists guests to make additional beverage selections
    • Presents, opens, serves wine table-side for bottle sales
    • Assists general service when possible by helping serve and present food, remove plates/silver/glassware, as well as refreshing napkins
    • Closing responsibilities for restaurant 2-3 nights per week
    • Take lead in retaining Herbfarm's 5-Diamond service rating
    Participates in Inventory Management
    • Maintenance and inventory/location of 24,000+ bottle cellar
    • Accuracy in receiving wine, beer, etc.
    • Pricing of wine in guest wine lists
    • Nightly and weekly beverage sales/usage/comp reporting
    • Maintains an attractive cellar
    • Maintains inventory of beer and non-alcoholic beverages
    • Inventory management of supplies for samplers, alternate pours, etc
    Beverage Sales
    • Responds in thymely manner to guest beverage inquiries via email, phone or in person
    • Supports retail sales of bottles--silent salesmen in wine cellar displays
    • Support Ron with descriptions for nightly Wine Tales, new samplers, glass pours
    • Always conscious of potential for additional sales opportunities without losing the ''we'll take care of you feel''

    Education and Public Relations
    • Occasionally represent The Herbfarm at promotional events
    • Develop and grow The Herbfarm's public representation in a positive way
    • We encourage you to continue your formal wine education through classes, tasting group study, and certification
    • Focus on local and regional wines as well as wines of the world

    Experience & Qualifications

    REQUIREMENTS to APPLY
    • Above average skills in pairing food and wine
    • At least 3 years professional wine service experience
    • Able to share passion and enthusiasm for wine with down-to-earth openness without alienating beginners while capturing the interest of experienced wine folk
    • Extensive knowledge of the world's wines with particular emphasis on the wines of the Pacific Northwest; including but not limited to northern Italy, Rhone, Bordeaux, Burgundy, Champagne, California, Australia, and New Zealand, and the rest of the United States
    • Good posture, body language, personal grooming, and steady hands
    • Pleasant personality with a winning smile
    • Stamina and the ability to be on one's feet for 10 hours (with the pleasant attitude above)
    • Willingness to help in all front of house facets of restaurant operations-5 years hands-on experience at least
    • Team player and communicator
    • Above average command of English language

    Character traits

    CHARACTERISTICS
    • Intelligent, quick, witty yet serious and focused
    • Emotionally mature
    • Energetic, Enthusiastic, Consistent, Persistent
    • Caring, communicates well (about the good and the bad) with guests and staff
    • Graciousness, ability to be "owner"
    • Calm under pressure, think on your feet

    Hours/Schedules

    SCHEDULE
    • Generally Thursday through Sunday service
    • Typically 4 evenings per week, plus one daytime inventory/preparation (generally Wednesdays)
    • Slow nights, extra service nights, salaried folks step up before hourly folks
    • Approximate 40-50 hours per week schedule is prepared a month in advance
    • Weekly visits to wineries are expected
    • Closing responsibilities 2-3 nights per week (1am finish Th-Sat)
    • Currently The Herbfarm is closed for vacation one week in March or April

    Benefits and Compensation

    BENEFITS (details in Employee Handbook)
    • Health Insurance- medical, dental paid 50% by The Herbfarm after 2 months
    • Paid Vacation: 2 weeks per year. Vacation increases to 3 weeks per year after 5 years employment
    • Good Health days-earn up to two per year--paid days off for being healthy
    • Dining and Wining Education:
    • Participate in the annual Wine/Food education 3 day annual trip-usually October
    • Participate in employer matched 401K plan after one year of service
    Salaried at Market Rate