Senior Line Cook – Dim Sum & Chinese Kitchen

Tim Ho Wan - Irvine; Irvine (CA); On-site; USD 25,000 - 39,000; Full time

Job summary

Tim Ho Wan - Irvine is seeking a Cook 1 (Line Cook) to prepare, cook, and present high-quality dishes in accordance with established recipes and standards. As a senior line cook, you will lead by example, assist junior kitchen staff, and ensure 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. Early shifts, weekends, and holidays may be required.

Qualifications

• Minimum 2–3 years culinary experience, preferably in a Chinese dim sum kitchen or similar establishment.
• Strong knowledge of traditional Chinese cooking techniques (steaming, frying, baking).
• Ability to work in a fast-paced environment and handle multiple orders.

Responsibilities

• Prepare and cook menu items in accordance with recipes, portions, and presentation standards.
• Manage an assigned station during service; ensure stock, organization, and cleanliness.
• Coordinate timing with other stations so all dish components are served together.
• Check ingredient quality and final plating to ensure consistency and standards.
• Assist and train junior kitchen staff; provide on-the-job guidance.
• Monitor inventory levels, minimize waste, and report discrepancies to supervisors.
• Follow hygiene, sanitation, and food safety procedures per regulatory requirements.
• Ensure kitchen equipment and tools are cleaned, maintained, and stored properly.

Skills

Mandarin/English communication

Team player

Attention to detail

Food safety awareness

Job description

Tim Ho Wan - Irvine is seeking a Cook 1 (Line Cook) to prepare, cook, and present high-quality dishes in accordance with established recipes and standards. As a senior line cook, you will lead by example, assist junior kitchen staff, and ensure 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. Early shifts, weekends, and holidays may be required.