Line Cook

Tim Ho Wan East Village; New York (NY); On-site; USD 25,000 - 34,000; Full time

Job summary

Tim Ho Wan East Village in New York City is seeking a Cook 1 (Line Cook) to prepare, cook, and present high-quality dim sum and other menu items according to established recipes.

As a senior line cook, you will lead by example, assist junior kitchen staff, and ensure smooth operations during service while maintaining cleanliness and food safety. This role requires teamwork and strong communication in Mandarin or English, and the ability to work early mornings, weekends, and holidays.

Qualifications

• 2–3 years of culinary experience, preferably in a Chinese kitchen.
• Ability to communicate in Mandarin or English.
• Skilled with traditional Chinese techniques including steaming and frying.
• Able to work early mornings, weekends, and holidays.
• ServSafe certification preferred.

Responsibilities

• Prepare and cook menu items according to recipes and quality standards.
• Lead by example and supervise station during service.
• Coordinate timing with other stations for dish assembly.
• Check ingredients quality and maintain presentation.
• Train junior staff and monitor inventory and waste.
• Ensure hygiene and food safety compliance.
• Maintain and clean equipment and station.

Skills

Culinary excellence

Effective communication

Chinese dim sum

Time management

Team player

ServSafe certified

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

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.

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