Sous Chef

ABOUT KIKO
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.

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.

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Kiko is seeking a skilled Sous Chef to join the team! The Sous Chef is responsible for leading the kitchen with the assistance of the Chef de Cuisine with training hourly staff, administrative tasks, expoing, leading the kitchen and prep teams, station prep, cooking and plating dishes in an organized and timely manner, and ensuring DOH compliance and food safety procedures are followed. We aim to create a respectful workplace culture whose foundation is based on collaborative work with both FOH and BOH colleagues, respectful communication among staff, product knowledge, staff education, and open communication

Job Responsibilities :

• Lead with Confidence : Oversee the team before, during, and after service to ensure everyone is well-prepared, focused, and constantly improving.
• Cross-Team Collaboration : Partner with front-of-house managers to ensure alignment on overall goals and maintain awareness of financial and operational targets.

• Mentor and Develop : Create an environment of growth by coaching team members and promoting continuous learning and development.
• Quality Assurance : Maintain high standards in all food production, ensuring consistency and excellence in every dish.
• Collaborative Menu Development: Work with the Chef de Cuisine to contribute ideas and refine our daily changing menu
• Effective Communicator : Direct and prioritize tasks to ensure all daily operations run smoothly, meeting deadlines with efficiency and accuracy.
• Operational Support: Assist with inventory management, ordering, and the development of systems that enhance kitchen efficiency.
• Team Management : Participate in recruiting, hiring, training, scheduling, and ongoing management of back-of-house staff.
• Uphold Standards : Ensure compliance with health, safety, and sanitation regulations, maintaining the highest level of cleanliness and safety.

If you’re looking for an opportunity to lead, mentor, and make an impact in a fast-paced restaurant opening, we’d love to have you on board.

Experience and Skills

• Minimum of 2 years of relevant experience, preferably in a Sous Chef role
• NYC Department of Health Food Protection Certification required, with a thorough understanding of hygiene standards and compliance practices
• Proven ability to manage multiple tasks in a fast-paced environment while maintaining attention to detail and quality
• Extensive knowledge of cooking techniques, ingredient sourcing, and preparation methods, with a willingness to continue learning
• Strong focus on delivering a high-quality guest experience through food preparation
• Proficiency in Microsoft Office or Google Workplace

Ability to work days, nights, weekends, and holidays