Master Chef – Task Force | Trapper’s Sushi

Trapper's Sushi Co.; Covington (WA); On-site; USD 34,000 - 37,000; Full time

Benefits offered by this job

Medical insurance

DailyPay access

401(k) retirement plan

Dental and vision coverage

Employee Assistance Program

Paid sick leave

Meal on shift + 25% dining discount

Career development opportunities

Job summary

Trapper’s Sushi Co. in Washington is seeking an experienced Master Chef to join the Task Force, providing hands-on culinary support across our restaurants.

You will showcase advanced sushi preparation, knife skills, and leadership to guide teams through busy services. You’ll train and coach chefs, adapt to each location’s workflow, maintain high quality, and ensure safety, labeling, and inventory practices.

Qualifications

• At least five years of sushi or Japanese cuisine experience.
• Mastery of knife skills and fish preparation.
• Strong knowledge of food safety and kitchen operations.
• Ability to work at multiple locations with reliable transportation.
• Excellent communication and coaching skills.

Responsibilities

• Work at multiple Trapper’s Sushi locations as assigned to support staffing, training, and operational needs.
• Prepare consistently high-quality sushi, including rolling, cutting, plating, and packaging orders for dine-in and takeout.
• Break down and prepare fish for daily restaurant use, maintaining quality, proper handling, and portion standards.
• Demonstrate proficiency in all kitchen positions and provide hands-on support where needed.
• Follow company recipes, preparation procedures, presentation standards, and portion guidelines.
• Support efficient service while maintaining food quality, accuracy, and ticket times.
• Assist with training and developing kitchen team members, especially Sushi Chefs and Sushi Rollers.
• Model safe knife handling, food safety, sanitation, allergen awareness, and cross-contamination prevention.
• Maintain proper labeling, storage, temperature controls, and product rotation.
• Assist with ordering, receiving, and inventory as directed by management.
• Reduce waste through proper preparation, portioning, storage, and product handling.
• Maintain a clean, organized sushi station and complete opening and closing duties safely and efficiently.
• Build positive, professional relationships with guests, especially those seated at the sushi bar.
• Communicate food quality, equipment, staffing, and training concerns to the appropriate location leader.
• Accurately record all hours worked and follow company timekeeping and break procedures.
• 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.

Skills

Sushi prep

Knife skills

Food safety

Coaching

Multi-location work

Team communication

Education

High school diploma or equivalent

Culinary training preferred

Job description

Description

Master Chef – Task Force | Trapper’s Sushi

NOTE: This position requires the ability to work at multiple Trapper’s Sushi locations based on business needs with the home location being Covington . Reliable transportation and flexibility with location assignments are required. We do not offer relocation assistance for this role.

We’re looking for an experienced Master Chef to join our Task Force team and provide hands‑on culinary support across our restaurants.

You’re someone who sets the standard behind the sushi bar. You bring advanced sushi preparation and knife skills, take pride in every plate, and can step into a busy kitchen with confidence. You’re comfortable working with different teams, adapting to each restaurant’s workflow, and maintaining consistent quality wherever you’re assigned.

You enjoy sharing your knowledge, coaching developing chefs, and helping teams stay organized through busy service. Whether you’re supporting staffing needs, preparing fish, rolling sushi, or training a new team member, you bring professionalism, flexibility, and a commitment to doing things well.

If you’re ready to put your skills to work across multiple restaurants while continuing to grow your culinary career, we’d love to meet you.

What You’ll Do

• Work at multiple Trapper’s Sushi locations as assigned to support staffing, training, and operational needs.
• Prepare consistently high-quality sushi, including rolling, cutting, plating, and packaging orders for dine‑in and takeout.
• Break down and prepare fish for daily restaurant use, maintaining quality, proper handling, and portion standards.
• Demonstrate proficiency in all kitchen positions and provide hands‑on support where needed.
• Follow company recipes, preparation procedures, presentation standards, and portion guidelines.
• Support efficient service while maintaining food quality, accuracy, and ticket times.
• Assist with training and developing kitchen team members, especially Sushi Chefs and Sushi Rollers.
• Model safe knife handling, food safety, sanitation, allergen awareness, and cross‑contamination prevention.
• Maintain proper labeling, storage, temperature controls, and product rotation.
• Assist with ordering, receiving, and inventory as directed by management.
• Reduce waste through proper preparation, portioning, storage, and product handling.
• Maintain a clean, organized sushi station and complete opening and closing duties safely and efficiently.
• Build positive, professional relationships with guests, especially those seated at the sushi bar.
• Communicate food quality, equipment, staffing, and training concerns to the appropriate location leader.
• Accurately record all hours worked and follow company timekeeping and break procedures.
• 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.

What’s In It for You

Compensation: $24.55–$26.50 per hour + tips, based on experience and demonstrated skill.

• Medical insurance: coverage begins the first of the month following two consecutive months of full‑time employment. Trapper’s covers 80% of the premium for employee‑only coverage on the PPO 1000 plan.
• DailyPay access, allowing eligible employees to access earned wages before payday.
• 401(k) retirement plan eligibility after one year of continuous employment, with company match, subject to plan terms.
• Voluntary dental and vision coverage.
• Employee Assistance Program (EAP).
• Paid sick leave in accordance with applicable state and local laws.
• A complimentary meal while on shift, plus a 25% dining discount off duty that extends to your immediate family.
• Opportunities for culinary development, training experience, and career advancement.
• Experience working with different teams across multiple restaurant locations.
• A supportive, collaborative, and people‑first culture where your contributions matter.

What You Bring

• At least five years of sushi or Japanese cuisine experience.
• Demonstrated mastery of knife skills, fish preparation, and advanced sushi production.
• Strong knowledge of food safety, sanitation, product handling, and kitchen operations.
• Ability and willingness to work at multiple Trapper’s Sushi locations as assigned.
• Reliable transportation and the ability to report to assigned locations on time.
• Ability to adapt quickly to different kitchen teams, service volumes, and operational needs.
• Strong communication skills and the ability to coach others with patience, consistency, and respect.
• Prior training or mentorship experience preferred.
• Ability to work independently while following direction from the assigned location’s leadership team.
• A valid Food Worker Card or Food Handler’s Permit, as required for the assigned location, before the first working shift.
• High school diploma or equivalent required; culinary training preferred.
• Availability to work evenings, weekends, and holidays as business needs require.

Paid Stage Interview Required

Candidates must complete a paid stage—a hands‑on working interview as part of the interview process. The stage will assess sushi preparation, knife skills, food safety, quality, pace, and teamwork. The location, duration, compensation, and scheduling details will be communicate

Requirements

The Physical Stuff

• Kitchen‑based position in a fast‑paced, high‑volume restaurant environment, with assignments at multiple locations.
• Ability to stand, walk, and move throughout the kitchen for extended periods.
• Ability to regularly bend, reach, twist, push, and pull.
• Ability to lift and carry up to 25 pounds frequently and up to 50 pounds occasionally, with or without assistance.
• Ability to safely operate knives and other commercial kitchen equipment.
• Exposure to hot surfaces, sharp tools, cleaning chemicals, wet surfaces, walk‑in coolers and freezers, and moderate‑to‑high noise levels.
• Use of required PPE, including non‑slip footwear and cut‑resistant gloves as appropriate.
• Ability to perform the essential functions of the position, with or without reasonable accommodation.

Compliance and Equal Opportunity

This position is classified as non‑exempt under the Fair Labor Standards Act and applicable state law and is eligible for overtime compensation in accordance with applicable federal and state laws.

Trapper’s Sushi is an Equal Employment Opportunity employer. Employment decisions are made without regard to race, color, religion, sex, pregnancy, gender identity or expression, sexual orientation, national origin, age, disability, genetic information, veteran status, or any other status protected by applicable law. This applies to all employment practices, including recruiting, hiring, training, promotion, compensation, benefits, and disciplinary action.

Trapper’s Sushi will provide reasonable accommodations to qualified individuals with disabilities and for other protected needs as required by applicable law.

This posting describes the general nature and primary responsibilities of the position. It is not an exhaustive list of all duties, responsibilities, or qualifications. Responsibilities may change based on business needs.