Sushi Chef - BOH

Here we grow again! We’re looking for a Sushi Chef who is dependable and organized. You’re someone who takes pride in your craft and approaches your work with creativity, precision, and a commitment to quality. You thrive in a fast-paced, team-oriented kitchen environment and can maintain high standards while multitasking, working efficiently under pressure, and delivering an exceptional dining experience. You’re comfortable preparing and presenting sushi and other Japanese-inspired dishes, managing food preparation and inventory, maintaining food safety standards, and collaborating closely with kitchen and front-of-house team members. You enjoy creating beautifully crafted dishes, learning new techniques, and delighting guests with fresh, high-quality food. If you’re looking for a role where you can showcase your culinary skills, contribute to a dynamic restaurant team, and continue growing your expertise in sushi preparation and Japanese cuisine, we’d love to meet you.

Responsibilities

• Prepare sushi rolls, nigiri, sashimi, and specialty dishes according to company standards and recipes.
• Ensure all ingredients are properly stored, labeled, and rotated following FIFO (First In, First Out) procedures.
• Maintain a clean and organized workstation and uphold all sanitation and food safety requirements.
• Provide exceptional guest interactions at the sushi bar, answering questions and creating a memorable experience.
• Collaborate with kitchen and front-of-house teams to maintain smooth service flow and accurate order execution.
• Monitor inventory, restock supplies, and assist with prep work as needed.
• Uphold Trapper’s Sushi’s TRAPCHK core values: Teamwork, Respect, Accountability, Passion, Honesty, and Kindness.
• Support training of new sushi staff members and contribute to team morale through leadership by example.

Requirements

• One to three years of professional sushi preparation experience is preferred.
• Experience preparing sushi rolls, nigiri, sashimi, and specialty dishes.
• Strong knife skills and knowledge of sushi-preparation techniques.
• Understanding of food safety, sanitation, cross-contamination prevention, allergen awareness, and FIFO procedures.
• Ability to work efficiently and consistently in a fast-paced, high-volume environment.
• Strong attention to detail and commitment to quality presentation.
• Ability to provide friendly, professional service in a guest-facing environment.
• Positive attitude with strong teamwork and communication skills.
• Ability to follow recipes, portion standards, and preparation procedures.
• Ability to work independently while communicating effectively with the restaurant team.
• Ability to work evenings, weekends, holidays, and variable shifts based on business needs.
• Washington State Food Worker Card required or must be obtained within 14 days of beginning work.

Benefits

• Compensation: $19.75/hour
• Medical insurance with 80% of the employee-only premium paid by the company after 60 days, subject to qualifying hours.
• DailyPay access, allowing eligible employees to access earned wages before payday.
• 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.
• Leadership development and advancement opportunities.
• Opportunities to grow within an expanding restaurant organization.
• A pathway to become a Managing Partner and pursue restaurant ownership through our ownership program.
• A supportive, collaborative, and team-oriented workplace where your contributions matter.

Physical Requirements

• Restaurant-based position performed in a busy kitchen and guest-facing sushi bar.
• Ability to stand and walk for extended periods throughout the shift.
• Ability to perform repetitive chopping, cutting, rolling, plating, reaching, and grasping motions.
• Ability to regularly bend, reach, twist, push, and pull.
• Ability to lift, carry, push, or pull up to 30 pounds.
• Ability to safely operate knives and other commercial kitchen equipment.
• Ability to work around varying temperatures, food allergens, raw seafood, sharp tools, wet surfaces, and moderate-to-high noise levels.
• Ability to work evenings, weekends, holidays, and variable shifts based on business needs.
• Ability to perform the essential functions of the position, with or without reasonable accommodation.
• Ability to travel to company locations as business needs require, if applicable.