Line Cook

Tim Ho Wan Las Vegas; Las Vegas (NV); On-site; USD 22,000 - 28,000; Full time

Job summary

Tim Ho Wan Las Vegas is seeking a Cook 1 (Line Cook) to prepare, cook, and present high-quality dim sum and other dishes according to established recipes and standards. As a senior line cook, you will lead by example, assist junior kitchen staff, and help ensure smooth service, while maintaining clean stations and strict food safety practices during busy shifts.

Experience with Chinese cuisine and dim sum preparation, including steaming, frying, and plating, is preferred.

Qualifications

• 2–3 years culinary experience, preferably in a Chinese dim sum kitchen or similar Chinese cuisine establishment.
• Ability to communicate effectively with kitchen staff in Mandarin or English to coordinate food preparation and maintain workplace safety.
• Strong understanding of traditional Chinese cooking techniques, including steaming, frying, and baking.
• Basic knowledge of food safety and sanitation standards; ServSafe certification preferred.

Responsibilities

• Prepare and cook menu items in accordance with standardized recipes, portion sizes, and presentation standards.
• Manage an assigned station during service, ensure it is stocked, organized, and clean.
• Check quality of ingredients and finished dishes to ensure consistency and standards.
• Assist and guide junior kitchen staff; provide on-the-job training as needed.
• Monitor inventory levels, minimize food wastage, and report discrepancies to the Head Chef or Sous Chef.
• Follow hygiene, sanitation, and food safety procedures in line with regulatory requirements.
• Ensure all kitchen equipment and tools are properly cleaned, maintained, and stored.

Skills

Mandarin/English

Culinary 2-3y

Chinese cooking

Fast-paced

ServSafe preferred

Job description

Job Summary:

The Cook 1 (Line Cook) is responsible for preparing, cooking, and presenting high-quality dishes in accordance with established recipes and standards. As a senior line cook, this role involves leading by example, assisting junior kitchen staff, and ensuring smooth kitchen operations during service. The Cook 1 must maintain a clean and organized work area, adhere to food safety standards, and consistently deliver food that meets quality expectations.

Key Responsibilities:

Food Preparation and Cooking

• Prepare and cook menu items in accordance with standardized recipes, portion sizes, and presentation standards.
• Ensure proper cooking techniques are used to maintain consistency and high food quality.
• Adjust seasoning and presentation to meet customer preferences or special dietary needs when required.

Station Supervision

• Manage an assigned station (e.g., grill, sauté, fryer, cold kitchen) during service periods.
• Ensure the station is fully stocked, organized, and clean before, during, and after shifts.
• Coordinate timing with other stations to ensure all components of each dish are served together.

Quality Control

Check the quality of ingredients and finished dishes to ensure consistency and standards are met.

Team Support and Training

Assist and guide junior kitchen staff; provide on-the-job training as needed.

Inventory and Waste Management

Monitor inventory levels, minimize food wastage, and report any discrepancies to the Head Chef or Sous Chef.

Health & Safety Compliance

Follow proper hygiene, sanitation, and food safety procedures in line with regulatory requirements.

Equipment and Station Maintenance

Ensure all kitchen equipment and tools are properly cleaned, maintained, and stored.

Job Requirements

• Ability to communicate effectively with kitchen staff in Mandarin or English to understand instructions, coordinate food preparation, and maintain workplace safety.
• Minimum 2–3 years of culinary experience, preferably in a Chinese dim sum kitchen or similar Chinese cuisine establishment.
• Strong understanding of traditional Chinese cooking techniques, including steaming, frying, and baking.
• Ability to work efficiently in a fast-paced environment and handle multiple orders simultaneously.
• Basic knowledge of food safety and sanitation standards (ServSafe certification preferred).
• Able to work early morning shifts, weekends, and public holidays as required.
• Team player with a positive attitude and attention to detail.

We use eVerify to confirm U.S. Employment eligibility.