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.

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.