Line Cook I

Job Purpose

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.

Duties & 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.
• 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.

Perks & Benefits

• Competitive pay $18.00/hour + Tips
• Medical insurance: 80% employer paid after 60 days (with qualifying hours)
• 401(k) with company match (eligible after 1 year of service)
• Voluntary dental and vision coverage
• Employee Assistance Program (EAP)
• Employee meal discounts
• Opportunities for advancement within a growing, multi-state restaurant group