Line Cook I
About The Position
Trapper’s Sushi is seeking a dependable, organized, and team-oriented Line Cook to prepare quality food consistently while maintaining a clean, efficient, and food-safe workspace. The role involves preparing menu items, managing station responsibilities, and collaborating with kitchen and front-of-house teams in a fast-paced kitchen. The position offers opportunities to develop culinary skills and advance within a growing restaurant group. The role 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.
- Ability to regularly stand, walk, bend, and reach throughout the shift.
- Ability to frequently lift and carry up to 30 pounds.
- Ability to perform repetitive motions including chopping, stirring, lifting, and plating.
- Ability to work in a kitchen with exposure to hot surfaces, sharp tools, cleaning chemicals, and moderate to high noise levels.
- Use of personal protective equipment, including non-slip footwear, is required.
Nice To Haves
- Prior line cook or kitchen experience of at least one year 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 proper food handling, labeling, storage, and rotation procedures using FIFO practices.
- Coordinate with fellow back-of-house team members to support efficient kitchen operations during peak service periods.
- Assist with food preparation, restocking, and daily opening and closing duties as assigned.
- 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 proper sanitation practices.
- Maintain a positive, team-first attitude and contribute to a respectful, collaborative kitchen culture.
- Demonstrate and uphold the company’s TRAPCHK core values: teamwork, respect, accountability, professionalism, communication, honesty, and kindness.
Benefits
- Medical insurance, 80% employer-paid after 60 days with qualifying hours.
- 401(k) with company match, eligible after one year of service.
- Voluntary dental coverage.
- Voluntary vision coverage.
- Employee Assistance Program (EAP).
- Paid sick leave under Washington State and local laws.
- Employee meal discounts.
- Opportunities for advancement within a growing restaurant group.
- Supportive, team-oriented culture.
- Compensation of $18.50 per hour plus tips.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
