Head Chef

The Assistant Chef 1 is responsible for managing the overall quality of kitchen production, overseeing shift operations, and performing administrative tasks. This role supports the Head Chef in running the kitchen, ensuring high standards of food quality, taste, freshness, and safety are maintained at all times. The Assistant Chef 1 also acts as a stand-in for the Head Chef, Assistant Chef 2, or Line Cooks when they are off duty and serves as a “floating” team member for any kitchen position as needed. Key Responsibilities Kitchen Operations & Leadership Assist the Head Chef with daily kitchen operations, including setting staff rosters, assigning daily workflow, and executing orders. Manage production across all five kitchen stations: Fry/Wok, Steamer, Baking (Pork Bun), Soup, and Rice Roll. Ensure all stations are fully operational, productive, and practicing the “3 Cs”: Communication, Coordination, and Cooperation. Maintain kitchen cleanliness, sanitation, and compliance with safety standards and local health regulations. Food Quality & Production Oversee the quality, taste, freshness, and availability of all menu items, with special focus on dim sum fillings and production. Conduct daily tasting and quality control to ensure food meets Tim Ho Wan’s Gold Standard. Ensure sufficient food prep and inventory for all shifts. Manage daily food ordering and replenishment of raw ingredients, ensuring supplies are always available. Prepare and check dim sum quality at the start of the day; plan and prepare inventory for the afternoon, evening, and next day. Discard unsold or expired items and record waste according to procedure. Staff Support & Development Act as a stand-in for absent kitchen staff in any station as needed. Support training and skill certification for all cooking stations. Assist in scheduling staff shifts, arranging off days, and coordinating leave requests. Provide guidance and support to less productive stations during service. Closing & Next-Day Preparation Prepare ingredients for next-day service and ensure proper storage. Confirm stock orders, maintain records, and coordinate with Head Chef for operational needs. Arrange for proper cleaning of stations and preparation areas. Job Requirements Minimum two years of high school education. At least 1 year as an Assistant Chef 2 or equivalent experience in a similar industry. Food Safety training from an ANSI-approved provider and Food Handler Certification (as required by law). Proficiency in ordering systems and basic computer literacy. Skills & Competencies Knowledge of food safety, food production, equipment operation, and workplace safety. Strong leadership, communication, organization, and teamwork skills. Ability to take initiative, work under pressure, and maintain attention to detail. Physical Requirements & Work Environment Stand/walk for most of the shift; lift up to 50 lbs. Frequent bending, reaching, and use of hands; occasional climbing, stooping, or kneeling. Work in a kitchen environment with hot and cold conditions, slippery floors, and cleaning chemicals. Flexible schedule, including evenings, weekends, and holidays. We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr Tim Ho Wan East Village