Line Cook I

Trappers Sushi Bonney Lake Inc•Bonney Lake, WA

10d

About The Position

Trapper’s Sushi is seeking a dependable, organized, and team-oriented Line Cook to prepare quality food consistently, follow recipes, and maintain a clean and efficient workspace in a fast-paced kitchen. The role prepares menu items, manages station responsibilities, follows food-safety standards, and collaborates with kitchen and front-of-house teams to support smooth service and positive guest experiences. The 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 law.

Requirements

At least 1 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.
Ability to stand, walk, bend, and reach throughout the shift; frequently lift and carry up to 30 lbs.; and perform repetitive chopping, stirring, lifting, and plating motions.
Ability to work in a kitchen with exposure to hot surfaces, sharp tools, cleaning chemicals, and moderate to high noise levels.
Use of required personal protective equipment, including non-slip footwear.

Nice To Haves

Minimum of 1 year of line cook or kitchen experience is preferred.

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 food handling, labeling, storage, and rotation procedures, including 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 ensure smooth service flow.
Monitor food quality and promptly report issues or shortages to kitchen leadership.
Follow safety standards, including knife safety, equipment use, and sanitation practices.
Contribute to a positive, respectful, collaborative kitchen culture and uphold the TRAPCHK core values of teamwork, respect, accountability, professionalism, communication, honesty, and kindness.