Kitchen Operations Lead (Dim Sum & Quality)

Tim Ho Wan Houston Katy; Katy (TX); On-site; USD 36,000 - 42,000; Full time

Job summary

Tim Ho Wan Houston Katy is seeking an Assistant Chef 1 to oversee kitchen operations, maintain high standards of dim sum quality, and support the Head Chef across shifts. This role requires hands-on leadership, strong organizational skills, and the ability to stand in for senior cooks as needed.

Responsibilities include managing five stations, ensuring safety and cleanliness, coordinating staff rosters, and maintaining inventory to meet daily demand.

Qualifications

• Must have Food Safety training and valid certification where required by law.
• Strong leadership and ability to coordinate staff across shifts.
• Excellent communication and teamwork skills in a fast-paced kitchen.
• Proficiency with basic kitchen ordering systems and computer literacy.

Responsibilities

• Assist Head Chef with daily kitchen operations, rostering, workflow, and order execution.
• Manage production across Fry/Wok, Steamer, Baking, Soup, and Rice Roll stations.
• Maintain cleanliness, sanitation, and safety standards across all stations.
• Oversee quality, taste, freshness, and dim sum production; conduct daily tasting and QC.
• Ensure inventory and prep meet shift needs; manage daily ordering and replenishment.
• Provide stand-in coverage for absent staff and support training and certification.
• Schedule shifts, manage time off requests, and guide underperforming stations.
• Prepare ingredients for next-day service and ensure proper storage.
• Coordinate with Head Chef on stock orders and station cleaning.

Skills

Food safety

Leadership

Communication

Time management

Teamwork

Education

High school diploma or equivalent

Job description

Tim Ho Wan Houston Katy is seeking an Assistant Chef 1 to oversee kitchen operations, maintain high standards of dim sum quality, and support the Head Chef across shifts. This role requires hands-on leadership, strong organizational skills, and the ability to stand in for senior cooks as needed.

Responsibilities include managing five stations, ensuring safety and cleanliness, coordinating staff rosters, and maintaining inventory to meet daily demand.