Line Cook I

Trappers Sushi Federal Way Inc•Federal Way, WA

About The Position

Trapper’s Sushi is seeking a dependable, organized, and team-oriented Line Cook who takes pride in preparing quality food, follows recipes consistently, and maintains a clean, efficient workspace. The role involves preparing menu items, managing station responsibilities, and working collaboratively with kitchen and front-of-house teams in a fast-paced environment while maintaining accuracy and food safety standards. The position offers opportunities to grow culinary skills and advance within a growing restaurant group. This position is classified as non-exempt under the Fair Labor Standards Act and applicable state law. Trapper’s Sushi is an equal opportunity employer and provides reasonable accommodations as required by applicable law.

Requirements

At least one year of line cook or kitchen experience is preferred; the employer is willing to train the right candidate.
Ability to follow recipes and maintain consistency in a high-volume environment.
Strong time-management skills and attention to detail.
Reliable attendance and a positive, team-oriented mindset.
Valid Washington State Food Worker Card required before the first day of work.
Ability to work evenings, weekends, and holidays as required by business needs.
Regularly stand, walk, bend, and reach throughout the shift.
Frequently lift and carry up to 30 pounds.
Perform repetitive motions including chopping, stirring, lifting, and plating.
Use required personal protective equipment, including non-slip footwear.
Work in a kitchen environment with exposure to hot surfaces, sharp tools, cleaning chemicals, and moderate to high noise levels.

Responsibilities

Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines.
Maintain a clean, organized, and sanitary workstation in compliance with health department regulations and company policies.
Follow proper food handling, labeling, storage, and rotation procedures using FIFO practices.
Coordinate with fellow back-of-house team members during peak service periods to support efficient kitchen operations.
Assist with food preparation, restocking, and assigned daily opening and closing duties.
Communicate clearly and professionally with back-of-house and front-of-house team members to support smooth service flow.
Monitor food quality and promptly report issues or shortages to kitchen leadership.
Follow safety standards, including knife safety, equipment use, and proper sanitation practices.
Maintain a positive, team-first attitude and contribute to a respectful, collaborative kitchen culture.
Uphold TRAPCHK core values of teamwork, respect, accountability, professionalism, communication, honesty, and kindness.