Opening soon on the Halifax waterfront in the new Queen’s Marque district, this new fine dining concept will explore the natural landscape of Canada with a focus on our Maritime provinces. Here, our Chefs are passionate about showcasing the region’s most exceptional fish, flora and fauna—sourced within a 100km radius—curating an authentic expression of time and place.

Exuding professional grace, expertise and warmth at every opportunity, our team will work together to forge an honest connection between the kitchen and the table. Taking a genuine and down-to-earth approach to hospitality, Front of House staff intuitively adapt to the unique needs of each guest and ensure everybody leaves feeling that their experience was well worth the journey.

What's in it for you?

• Competitive salary
• Paid vacation, sick, and personal days
• Gratuity sharing
• Health, dental and vision benefits with enhanced mental health coverage
• Discounted gym membership
• Employee Assistance Program
• Group life & disability insurance
• Management uniform/clothing reimbursement
• Monthly dining allowance for all O&B and Freehand locations for you and up to 3 guests
• 50% dining discount for all O&B and Freehand locations
• RRSP matching
• Tuition reimbursement
• O&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, Quebec, and Nova Scotia.

The Freehand Sommelier articulates and drives the wine vision to delight our guests and inspire our front of house team. The Sommelier will interact with guests by sharing food knowledge. They will also assist with management of day-to-day operations of the restaurant including staffing, cost controls, training and development, budgeting and active floor management during service, all while ensuring emotional service and culinary excellence.

The Day to Day:

• Responsible for the overall wine vision
• Management of wine inventory & costing
• Lead staff training and development in the areas of wine service, food pairings, and overall service excellence
• Assist guests with beverage selections, by guiding them through our diverse wine program. Always putting the guest first.
• Work with the Chef de Cuisine and Auberge du Pommier Kitchen to create creative and inspiring wine and food pairings
• Continue to keep well informed of industry trends and product innovation and develop relationships with suppliers and external networks by attending tastings and industry events
• Perform opening, mid, and closing manager responsibilities

• Experience working in the hospitality industry, preferably in a fine dining restaurant, as a sommelier
• Sommelier designation is required: Certified Sommelier (Court of Master Sommeliers), CAPS, or DipWSET
• Post-secondary diploma/degree in Business or Hospitality is an asset
• Passion for food, wine and culinary excellence
• Strong business and financial acumen
• Strong organizational skills with the ability to manage a large and variable work load, ensuring timely and accurate completion of assigned work, while managing staff
• Must possess superior verbal and written communication skills
• Proficiency in all Microsoft Office applications including Word, Excel, PowerPoint and Outlook

** We thank all applicants for their interest in Freehand Hospitality; however, only suitable candidates will be contacted to continue the application process. **

Freehand Hospitality's Diversity Commitment 

At Freehand Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.