Culinary Agents is working with the team at Kiko to connect them with talented hospitality professionals.
Kiko - Now Hiring: Line Cook
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Kiko is a new 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.Kikofeatures 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.https://blog.resy.com/2024/11/kiko-nyc/https://ny.eater.com/2024/11/4/24287751/kiko-opening-hudson-square-lina-goujjane-alex-chang Kiko seeks experienced cooks to join our team. We are looking for dedicated professionals who are passionate about their craft. Experience working in high-volume restaurants is required. Part time and full time positions available. At Kiko, we will foster an atmosphere for growth so those with goals to evolve into different positions can do so. RESPONSIBILITIES: Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion REQUIREMENTS: Minimum 3 years of experience in high volume and fine dining restaurants preferred but not required Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must
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