Prep Cook - BOH

About the role

Here we grow again! Applicants must live in the Covington, WA area; relocation assistance is not offered. We're looking for a Prep Cook who is organized, dependable, and detail‑oriented. You take pride in setting the kitchen up for great service, thrive in a fast‑paced environment, work efficiently from prep lists while following recipes, portion standards, and food safety rules. You enjoy working behind the scenes with line cooks, sushi chefs, and kitchen leadership to ensure every station has what it needs, staying busy, working with your hands, and seeing your work come together during a rush. This role offers the chance to build kitchen skills and grow with a multi‑state restaurant group.

Responsibilities

• Prepare ingredients according to daily prep lists, company recipes, and portion standards, including washing, cutting, and portioning produce and proteins and making sauces and dressings.
• Use knives and kitchen equipment safely and correctly.
• Properly label, date, store, and rotate all prepped items following FIFO procedures.
• Monitor and record food temperatures and storage conditions as required.
• Maintain a clean, organized, and sanitary prep area in compliance with health department regulations and company policies.
• Receive, check, and put away deliveries accurately and promptly.
• Restock stations, walk‑ins, and dry storage so the kitchen is ready for service.
• Communicate shortages, quality concerns, or equipment issues to kitchen leadership right away.
• Support the line during peak service periods when needed.
• Complete opening and closing duties as assigned.
• Follow all safety standards, including knife safety, proper chemical handling, and PPE use.
• Uphold Trapper's Sushi's TRAPCHK core values: Teamwork, Respect, Accountability, Passion, Communication, Honesty, and Kindness.
• Perform other related duties and support business needs as assigned.

Requirements

• Previous kitchen or food prep experience preferred; willingness to train the right candidate.
• Basic knife skills and ability to follow recipes and prep lists accurately.
• Understanding of food safety, sanitation