Hospitality · Senior
Head Sommelier / Chef Sommelier Salary
Compensation benchmarks from 255 verified sources including industry surveys, published reports, and market intelligence.
National Compensation Range
P25
$40,000
25th percentile
P50
$120,000
Median
P75
$65,000
75th percentile
CANDIDATE MARKET
Very Tight
Scarcity: 8/10
EST. CANDIDATE POOL
60-150
Active candidates nationally
DEMAND TREND
Stable
6% year-over-year
RETENTION
3.5 yr avg tenure
15% annual turnover
Head Sommelier / Chef Sommelier Salary by City
Median (P50) adjusted for metro cost of labor.
Market Trends
Wine programs as brand differentiators; multi-outlet hotel wine management increasingly complex
Also Known As
Chef Sommelier, Lead Sommelier, Senior Sommelier — Hotel, Principal Sommelier
What Does a Head Sommelier / Chef Sommelier Do?
The Head Sommelier / Chef Sommelier operates within luxury hotels, resorts, private clubs, and hospitality groups, overseeing guest experience, food and beverage operations, and property performance. Professionals in this role typically bring 8 to 14 years of relevant experience. Classified at the Senior level, this position draws from a very tight candidate market with an estimated pool of 60-150 qualified professionals, making targeted sourcing and competitive compensation critical for successful placements.
What Drives Head Sommelier / Chef Sommelier Compensation?
The median (P50) compensation for a Head Sommelier / Chef Sommelier is $120,000, with the 25th to 75th percentile range spanning $40,000 to $65,000. Pay variation across this range is primarily driven by property size and star rating, revenue under management, brand affiliation (independent vs. flagged), market tier (gateway city vs. resort), and whether the role carries full P&L responsibility. Demand for this role is trending upward with 0.06% year-over-year growth, which is putting upward pressure on compensation at all levels.
Head Sommelier / Chef Sommelier Career Path
Professionals who move into Head Sommelier / Chef Sommelier roles most commonly come from branded luxury hotel operations, food and beverage management, revenue management, or hospitality management programs at top-tier schools. From this position, the typical trajectory leads toward multi-property or regional oversight, VP of operations for hotel groups, or independent resort ownership and advisory roles. The average tenure in this role is approximately 3.5 years, with an annual turnover rate of 15%.
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