Line Cook I

Trappers Sushi Hawks Prairie•Lacey, WA

About The Position

Trapper’s Sushi is seeking a dependable, organized, and team-oriented Line Cook I to prepare quality food consistently while maintaining a clean, efficient, and safe workspace. The role works in a fast-paced kitchen, balancing multiple priorities while following recipes and food-safety standards. The cook prepares menu items, manages station responsibilities, and collaborates with kitchen and front-of-house teams to support smooth service and positive guest experiences. The position offers opportunities to develop 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.
Ability to stand, walk, bend, and reach throughout the shift.
Ability to frequently lift and carry up to 30 pounds.
Ability to perform repetitive motions such as chopping, stirring, lifting, and plating.
Must use required personal protective equipment, including non-slip footwear.

Nice To Haves

Minimum of one 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 other 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 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 sanitation practices.
Contribute to a positive, respectful, collaborative, team-first kitchen culture.
Uphold the company’s core values of teamwork, respect, accountability, professionalism, communication, honesty, and kindness.

Benefits

Medical insurance with 80% employer contribution 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.
$18.50 per hour plus tips.