Bartender

2 weeks ago

New York, United States Kiko Full time

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. Kiko features a full bar and an ambitious wine 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 was a curation from former veteran of Saga and Overstory, Chris Lemperle and the bar is now overseen by Gio Giambrone."Up until a slew of recent accolades was bestowed upon it, Kiko  was one of New York City’s best-kept secrets. With it, Lina Goujjane and Alex Chang managed to open a destination neighborhood restaurant. That might seem like an oxymoron, but it’s exactly what sets Kiko apart in 2025. It manages to put out intellectual, ambitious food without sacrificing craveability and the lived-in kind of comfort you look for from a go-to spot. The same is true for the bar. The program, which was originally conceived by Chris Lemperle (Crane Club) and is now overseen by Giovanni Giambrone in collaboration with Goujjane, is a masterclass in fine-tuning the classics. For me, the Nashi Highball is the best example of the kind of nuance, attention and restraint the drinks exhibit. You may balk at taking a two-ingredient drink to seven, but not a single one feels expendable."  Talia Baiocchi, general manager of Punch Magazine articles: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 Looking forward to hearing from you More detail about Kiko, please visit

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