Kiko is searching for skiller bartenders who can tend to our guests in a hospitable manner as well as craft a high leveled cocktail. 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.

Kiko features 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 veteran of Saga and Overstory, Chris Lemperle. 

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

articles:
https://www.cntraveler.com/restaurants/new-york/kiko
https://blog.resy.com/2024/12/nyc-restaurants-2024/
https://ny.eater.com/2024/11/4/24287751/kiko-opening-hudson-square-lina-goujjane-alex-chang
https://www.theinfatuation.com/new-york/guides/best-new-new-york-restaurants-hit-list

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Responsibilities:

• Bartenders approach their work with an unmatched sense of urgency, patience and attention to detail.

• Greet guests upon arrival, explain the menu, make drinks, ring in all transactions, and engage their guests throughout their meal.

• Set an atmosphere of ease, comfort, and fun. 

• Engage the guest in a discussion of what they will order by knowing all of the dishes, cocktails, spirits, wines by the glass, beers, coffees and teas we serve.
• Be a leader behind the bar, mentoring Barbacks, assisting floor staff with any information they need, learning and collaborating to push each other in creative ways.

• All bartenders must have a disciplined approach to studying and be fluent in all levels of beverage information.  
• Bartenders must be able to explain and discuss all food dishes available as well as prepare and execute all proprietary and classic cocktails a guest may order.

• Must be able to perform traditional wine service, pour beer correctly in respect to style, understand proper preparation of coffee and tea and be able to describe to guests the theory behind our beverage program.

To do this kind of work, you must be able to:

• Experience as a bartender, personable, with good attitude.

• Able to come with a fresh set of eyes and the mindset that you will look at familiar environments, situations, and standards from a new perspective.

• Working knowledge of spirits, wine, beer, and non–alcoholic beverages.

• Desire to encourage others to grow, learn, be more creative and have a lot of fun in the process.

• Able to work in a high-volume environment.

• Stand or walk for long periods of time.

• Ability to communicate effectively in English through email and messaging groups

• Be available on nights, weekends, and holidays.

PRESS ON KIKO