Job Description

Position overview

We are seeking an experienced and passionate Head of Dim Sum to lead our dim sum program with creativity, precision, and consistency. This role is responsible for overseeing all aspects of dim sum preparation and service, including menu development, staff training, production quality, and service execution. This role ensures the highest standards of food preparation and presentation while maintaining cost control and adhering to health and safety regulations.

Responsibilities:

Lead the design, testing, and execution of a dynamic, seasonal dim sum menu. Manage and train a team of dim sum chefs, ensuring high standards in technique, presentation, and consistency. Innovate within the category while respecting tradition, with a focus on craftsmanship and customer experience. Oversee dough, fillings, and steaming/finishing processes for dumplings, buns, rolls, and other classic items. Collaborate with restaurant management team on sourcing top-quality ingredients, including specialty items. Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Monitor prep schedules and production output to meet daily service and volume requirements. Enforce food safety, hygiene, and sanitation standards. Participate in tastings, R&D, and ongoing improvement initiatives. Supervise kitchen employees and write weekly staff schedules Hire and train staff, supervise staff activities and instructs culinary team in preparation, cooking, garnishing and presentation of food Provide and record a program of basic training for all new members of staff and to communicate performance and development issues on a regular basis Monitor inventory levels and performing biweekly inventory assessments Maintain FIFO practices, dating/organization systems, cleaning schedules and oversee stock levels Ensuring the kitchen is clean and organized to the highest standard Ensure effective communication between staff by maintaining a secure and friendly working environment. Developing a culinary plan to ensure quality satisfaction with both long and short-term goals. Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies Control labor and food costs specific to the dim sum program.

Qualification:

Minimum 5 years' experience in dim sum production, with at least 2 years in a leadership role. Mastery of dim sum fundamentals -- including dough work, folding, steaming, and pan-frying. Strong sense of discipline, timing, and quality control in a high-volume setting. Ability to lead and develop a team with integrity and respect. Excellent leadership, communication, and interpersonal skills, with the ability to motivate and inspire a team. Strong organizational and multitasking abilities, with attention to detail and the ability to prioritize tasks effectively. Culinary certification or diploma from an accredited culinary school is preferred. Flexibility to work evenings, weekends, and holidays as required. Legal eligibility to work in Ontario, Canada.


Equal Opportunity Employer


All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age, disability, sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.