Evaluate Wine Sommelier candidates across 4 weighted areas: body of work, craft and technique, reliability and process, and presence with an audience. Body of work leads at 35%, so check the lists they have actually built or run: size, regions, price architecture, and what they changed while they were responsible for it. Use the rubric to compare role-specific evidence consistently.
For body of work, look for evidence the candidate has owned a real list, and can describe what they changed and what it did to cost and sales. For craft and technique, look for evidence the candidate assesses blind with structure and reasons through pairings rather than reciting standard matches.
Apply the written 1–5 anchors to every answer, record the evidence behind each rating, and use the factor weights to reach a consistent overall assessment.
Complete evaluation framework
What to assess and how to score it
Review the evidence signals before interviewing. Then use the anchored descriptions—not instinct alone—to choose the score that best matches each answer.
01
Evaluation factor
Body of work
35% weight
Check the lists they have actually built or run: size, regions, price architecture, and what they changed while they were responsible for it.
Evidence to listen for
Has work that exists publicly and can be checked
States what they made versus what they contributed to
Can talk about range as well as their signature style
Knows how the work was received and by whom
Five-point scoring guide
1
Poor
Nothing finished or public; describes intentions rather than output.
2
Needs Improvement
Small or unverifiable body of work; unclear personal contribution.
3
Satisfactory
Real output with adequate range; reception described vaguely.
4
Very Good
Substantial verifiable work with clear ownership and range.
5
Excellent
Has owned a real list, and can describe what they changed and what it did to cost and sales.
02
Evaluation factor
Craft and technique
25% weight
Test tasting and pairing ability concretely: blind assessment, regional knowledge, and pairing reasoning beyond convention.
Evidence to listen for
Can discuss technique concretely rather than in terms of feel or vibe
Names influences and what they took from each
Explains a deliberate choice and the effect it was for
Knows their own weak areas and what they do about them
Five-point scoring guide
1
Poor
No technical vocabulary; cannot discuss choices behind the work.
2
Needs Improvement
Talks in generalities; choices sound accidental.
3
Satisfactory
Solid craft with some ability to explain decisions.
4
Very Good
Articulate about technique and deliberate about effect.
5
Excellent
Assesses blind with structure and reasons through pairings rather than reciting standard matches.
03
Evaluation factor
Reliability and process
25% weight
Assess cellar discipline: inventory, stock rotation, margin management, and working within a beverage budget.
Evidence to listen for
Meets deadlines and briefs, with evidence
Handles revisions and direction without ego
Describes how they work when the brief is vague or changes late
Has repeat clients, bookings, or collaborators
Five-point scoring guide
1
Poor
Misses commitments; cannot take direction.
2
Needs Improvement
Inconsistent delivery; defensive about revisions.
3
Satisfactory
Reliable on clear briefs; struggles when direction shifts.
4
Very Good
Consistently delivers and adapts; repeat collaborators.
5
Excellent
Runs inventory and margin tightly, and adapts the list when supply or budget shifts.
04
Evaluation factor
Presence with an audience
15% weight
Judge how they read a table, sell without pressure, and handle a guest who is unhappy or knows more than they do.
Evidence to listen for
Comfortable performing or presenting on demand, including cold
Reads a room and adjusts
Handles a bad night, a difficult client, or a hostile crowd without unravelling
Represents the employer well in front of others
Five-point scoring guide
1
Poor
Cannot perform or present on request; unravels under pressure.
2
Needs Improvement
Rigid delivery; no read of the room.
3
Satisfactory
Competent in familiar settings; less adaptable in new ones.
4
Very Good
Strong presence and adapts to the room.
5
Excellent
Reads a table well, recommends without condescension, and handles difficult guests without losing the sale.
Evidence-led prompts
Interview questions for a Wine Sommelier
Use these prompts to surface evidence for the weighted factors above and compare candidates against the same role-specific criteria.
01
Walk me through a wine list you built or ran: how many bins, which regions, and what price bands?
02
How do you handle wine storage and inventory management, including stock rotation and shrinkage?
03
How do you approach seasonal changes to a wine list, and what does that do to your beverage cost?
04
What criteria do you use to evaluate a new wine before you put it on your list?
05
Tell me about your experience with wine and food pairings on a working menu, not in theory.
