Kiko is a  75-seat restaurant from the husband-wife team Alex Chang and Lina Goujjane. Chef Chang’s cuisine harmoniously blends American fare with Asian accents. Chang's food is hyper-seasonal, influenced by his West Coast and Chinese roots, while also reflecting his work experience in Japan. Chef Chang opened his first restaurant in Miami at just 24 years old, and his career has taken him around the world, from Jon Shook and Vinny Dotolo’s Animal in Los Angeles to the renowned Pujol and Quintonil in Mexico City to the two Michelin starred Les Créations de Narisawa. Prior to Kiko, Chang held the Executive Chef position at NYC’s famed Il Buco Alimentari.

https://ny.eater.com/2024/11/4/24287751/kiko-opening-hudson-square-lina-goujjane-alex-chang

Kiko will feature a full bar and an ambitious beverage program run by Lina Goujjane, an alum of The Nomad, Momofuku Group and two star Sushi Noz. Goujjane is a second-generation NYC restaurateur and sommelier. Opening cocktail list will be a curation from former veteren of Saga and Overstory, Chris Lemperle. 

The elegantly redesigned space will be a destination-worthy draw to Hudson Square, a
prime 33-block neighborhood ideally situated between the West Village, SoHo, and TriBeCa
in Lower Manhattan.

Recent collab Pop Ups include Kiko X Parcelle Wine Bar, Kiko X ATLA

Servers are responsible for providing guests with the highest possible standard in service. You are responsible for the complete sales and service of food, beverages & experience. Servers must possess leadership skills, be personable with guests and be able to anticipate their needs- working with a warm, knowledgeable & noticeably appreciative demeanor. It is the responsibility of the Server to coordinate dining room activities to achieve the restaurant’s common goal of guest satisfaction. The Server must be able to cooperate with Managers and co-workers. The Server role is integral to the success of the restaurant. Above all, the Server must always lead by example. 

CANDIDATE REQUIREMENTS:

• Must have 2 years + experience in a fast paced NYC restaurant as a Server 
• Must be able to lift & a carry at least 50 pounds
• Must be able to stand for long periods of time
• Must be comfortable with repetitive motions (such as walking, bending & standing)
• Must be knowledgeable of industry critics & awards
• Must have full schedule availability
• Must be able to take constructive criticism and work well in a team dynamic

JOB RESPONSIBILITIES:

• Know and be able to identify table and seat numbers 
• Know how to complete the dining room set up according to the seating plan
• Know and be able to create the napkin fold 
• Know how to and be able properly carry and clear glasses
• Know how to clear with trays and carry a tray properly 
• Understand when it is appropriate to refill/not refill water glasses at a table 
• Maintain station cleanliness 
• Understand the proper standards of clearing/resetting a table 
• Be willing and able to perform the sequence of service 
• Know markings and be able to mark tables
• Be knowledgeable of the menu: ingredients, sources, allergies & preparation
• Be knowledgeable of the beverage menu:  
• Cocktail list- drinks, specs, flavor profiles
• Wine-By-The-Glass facts- producer, varietal, region, vintage, flavor profiles
• Beers/ Liquors/ Liqueurs 
• Know the proper standard for opening bottles of wine and serving them
• Know how to and be able to properly serve cocktails, wine by the glass, coffee & tea
• Have working knowledge of wine list
• Know and be able to explain the ’Kiko's’ Story  

SERVICE RESPONSIBILITIES:

• Be warm, knowledgeable and ‘noticeably appreciative’
• Accommodate guests by making each individual feel welcome
• Act professional and accommodating and always maintain composure 
• Identify and report problems to management immediately 
• Be aware of service flow, dining timing, and adjust for each guest’s individual needs 
• Implement and follow steps of service
• Oversee activities of your team in the station

JOB DUTIES: 

• Clock in for your shift (after you have changed into your uniform) 
• Be on duty and in uniform at scheduled time
• Oversee the setting of dining room according to seating plan
• Complete side work
• Attend pre-shift meeting, as your scheduled shift requires 
• Implement and follow steps of service
• Assist in dining room activities as required 
• Complete closing side work
• Complete any necessary closing paperwork/ tip sheet
• Clock out for your shift (before you have changed out of your uniform)

Compensation: Hourly ($10.65) plus tips