Head Chef

Tim Ho Wan Las Vegas; Las Vegas (NV); On-site; USD 42,000 - 62,000; Full time

Job summary

Tim Ho Wan Las Vegas is seeking an Assistant Chef 2 to support kitchen operations, ensure food quality, and manage staffing during shifts. You will assist with scheduling, training, and ensuring high standards of safety, sanitation, and consistency across stations.

The role requires leadership, strong communication, and problem-solving skills, with a focus on food safety and inventory management to keep menus stocked and costs controlled.

Qualifications

• Minimum two years of college education.
• At least 2 years as an Assistant Chef 1 or equivalent experience.
• Food Safety training from an ANSI-approved provider and Food Handler Certification (as required by law).
• Proficiency in ordering systems and basic computer literacy.

Responsibilities

• Assist with daily kitchen operations, including scheduling, assigning workflow, and monitoring performance across stations.
• Ensure kitchen stations operate efficiently while maintaining communication, coordination, and cooperation.
• Support cleanliness, sanitation, and safety standards.
• Monitor and maintain proper use of kitchen equipment and coordinate repairs.

Skills

Leadership

Communication

Organization

Teamwork

Problem solving

Food safety

Ordering systems

Computer literacy

Education

Two years college

Tools

POS systems

Inventory software

Job description

The Assistant Chef 2 is responsible for supporting the overall quality and efficiency of kitchen production, assisting with shift operations, and ensuring high standards of food quality, taste, freshness, and safety are maintained at all times. This role works closely with the Head Chef and Assistant Chef 1 to manage kitchen activities, coordinate staffing, and uphold Tim Ho Wan’s Gold Standard. The Assistant Chef 2 also acts as a stand-in for the Assistant Chef 1 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 with daily kitchen operations, including scheduling, assigning workflow, and monitoring performance across stations.
• Ensure kitchen stations operate efficiently while maintaining the “3 Cs": Communication, Coordination, and Cooperation.
• Support enforcement of cleanliness, sanitation, and compliance with safety standards and local health regulations.
• Monitor and maintain proper use of kitchen equipment, coordinating repairs or maintenance as needed.

Food Quality & Production

• Oversee quality, taste, freshness, and availability of all menu items, with attention to consistency across stations.
• Conduct daily quality checks on ingredients and prepared food to ensure adherence to the Gold Standard.
• Assist in forecasting, ordering, and managing inventory to ensure all shifts have adequate supplies.
• Support preparation of key menu items, including porridge, hot desserts, and other station-specific items.
• Discard unsold or expired products and record waste according to procedure.

Staff Support & Development

• Step in to cover any kitchen position as needed during absences or peak periods.
• Support training, skill certification, and development for kitchen staff.
• Assist with scheduling, arranging off days, and coordinating leave requests.
• Provide guidance and support to underperforming stations to ensure consistent service levels.

Closing & Next-Day Preparation

• Prepare and store ingredients for the next day’s service.
• Confirm stock orders, update records, and communicate needs to the Head Chef or Assistant Chef 1.
• Ensure all stations are cleaned and prepped for the following day.

Job Requirements

• Minimum two years of college education.
• At least 2 years as an Assistant Chef 1 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, production processes, equipment operation, and workplace safety.
• Strong leadership, communication, organization, and teamwork skills.
• Ability to adapt, work under pressure, and solve problems effectively.

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.

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