Required Years of Experience
1 year
Job Details
Kitchen Istanbul is currently seeking a server to work 2-4 dinner shifts per week. We are open Thursday through Monday for dinner service.
Role overview: As a server, you will be expected to manage a section, take orders, run food, clear tables, and assist with side work. At Kitchen Istanbul, we do not operate with a back waiter, so servers are tasked with complete control of their section.
Please note that we are a team-focused restaurant and encourage open communication and collaboration. If you need a hand with a task, you can always ask.
Serving responsibilities:
- Running a section, including water service, food orders, firing dishes, running plates, resetting, check presentation, etc.
- BTG service with an eye toward learning the wine list.
- Table times and pacing awareness
- Complete menu knowledge, including ingredient sourcing, dish inspiration/regionality, and any possible allergens.
- Assistance with all FOH side work tasks, such as polishing, cleaning, and general restaurant maintenance.
- Awareness of KI’s service standards and hierarchy of tasks.
- The ability to just be a levelheaded, solid person and share genuine hospitality with our guests.
We are a small restaurant with a tight-knit team and it’s important that everyone on the floor knows that we have each other's backs. There is no “not-my-job” mentality allowed. As you grow in your role, we expect you to be able to see what needs doing and execute accordingly.
Compensation Details
Compensation: Hourly ($20.00) plus tips
Required Skills
Teamwork
Open Communication
Collaboration
Pacing Awareness
Adaptability in Busy Environments
Attention to Detail
Problem Solving
Adaptability
Read more
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Kitchen Istanbul is an elevated neighborhood restaurant celebrating the flavors of Turkey and featuring an extensive list of wines from around the globe. We believe in real food, honest wine, and genuine hospitality. Recently named one of the Bay Area’s Top 100 Restaurants by the San Francisco Chronicle and one of San Francisco’s 35 standout restaurants by the Los Angeles Times, our little corner of Clement Street has become a favorite of local diners and a destination for visitors.
Led by owner Emrah Kilicoglu, we are a small, tight-knit team passionate about providing an exceptional experience to our guests. The menu was created by Chef Busra Ayvaz. Our food draws inspiration from Turkey’s rich culinary history and distinct regional cuisines. Consisting of snackable mezzes, charcoal-grilled kebaps, hearty entrees, and dishes highlighting local produce, the menu is perfect for everything from a casual night out to a multi-course celebration. We are more than happy to accommodate diners with allergies and dietary restrictions.
Our wine program, overseen by Joseph Digrigoli and based on a producer-first approach, has been recognized by the James Beard Foundation, Star Wine List, and Wine Spectator, as well as spotlighted in publications like the Wall Street Journal and the Chronicle. With hundreds of selections spanning a wide range of styles, regions, and varieties, our list offers something to make every kind of wine lover happy.
Awards / Distinctions
2025
2025
