Line Cook I

Description

Why This Role Matters

The Line Cook is responsible for preparing and executing menu items according to Trapper's Sushi standards while maintaining food safety, consistency, and efficiency. This role plays a critical part in delivering a high-quality guest experience by supporting smooth kitchen operations in a fast-paced, team-oriented environment.

What You'll Do

• 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
• Support efficient kitchen operations by coordinating with fellow BOH team members during peak service periods
• Assist with food preparation, restocking, and daily opening and closing duties as assigned
• Communicate clearly and professionally with BOH and FOH team members to ensure smooth service flow
• Monitor food quality and immediately report issues or shortages to kitchen leadership
• Adhere to all 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 all TRAPCHK core values of teamwork, respect, accountability, professionalism, communication, honesty, and kindness

What's In It For You

• Competitive pay $18.50/hr. + tips
• Medical insurance with 80% of the employee-only premium paid by the company after 60 days, subject to qualifying hours
• DailyPay access
• 401(k) with company match after one year of service
• Voluntary dental and vision coverage
• Employee Assistance Program (EAP)
• Paid sick leave in accordance with Washington state and local laws
• Employee meal discounts
• Opportunities for advancement within a growing restaurant group
• Managing Partner opportunity with a pathway to restaurant ownership through our ownership program
• A supportive, team-oriented workplace culture

Requirements

What You Bring to the Table

• Minimum of 1 year of line cook or kitchen experience preferred; 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 prior to first day of work
• Ability to work evenings, weekends, and holidays as required by business needs

Physical Demands & Work Environment

• Regularly required to stand, walk, bend, and reach throughout the shift
• Frequently lift and carry up to 30 lbs. (ingredients, equipment, containers)
• Repetitive motions including chopping, stirring, lifting, and plating
• Work performed in a kitchen environment with exposure to hot surfaces, sharp tools, cleaning chemicals, and moderate to high noise levels
• Use of Personal Protective Equipment (PPE), including non-slip footwear, is required

Compliance & Equal Opportunity

This role is classified as non-exempt under the Fair Labor Standards Act (FLSA). Employees in this role are entitled to overtime pay for hours worked over 40 in a workweek (or applicable state law standard).

Trapper's Sushi is an Equal Employment Opportunity (EEO) employer. Employment decisions are made without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, veteran status, or any other status protected by law.