Sushi Chef - Craft Nigiri, Sashimi & Guest Experience

Trapper's Sushi Co.; Enumclaw (WA); On-site; USD 22,000 - 32,000; Full time

Benefits offered by this job

Competitive pay

Medical insurance

401(k) with company match

Dental and vision coverage

EAP

Job summary

Trapper's Sushi Co. in Washington State is seeking a Sushi Chef to prepare and present sushi rolls, nigiri, sashimi, and specialty dishes with precision and creativity.

You will ensure quality, freshness, presentation, and consistency while maintaining a clean, safe, guest-focused environment. You will work evenings, weekends and holidays, maintain stock, follow FIFO, train staff, and collaborate with kitchen and front-of-house teams.

Qualifications

• 1–3 years of professional sushi preparation experience preferred.
• Strong knife skills and in-depth knowledge of sushi preparation techniques.
• Ability to work efficiently in a fast-paced, high-volume environment.
• Excellent attention to detail and consistency.
• Positive attitude, strong teamwork, and communication skills.
• Washington State Food Handler's Permit required prior to hire.

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 procedures.
• Maintain a clean and organized workstation and uphold 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.

Skills

Knife skills

Attention to detail

Teamwork

Ability to work evenings weekends

WA Food Handler's Permit

Job description

Trapper's Sushi Co. in Washington State is seeking a Sushi Chef to prepare and present sushi rolls, nigiri, sashimi, and specialty dishes with precision and creativity.

You will ensure quality, freshness, presentation, and consistency while maintaining a clean, safe, guest-focused environment. You will work evenings, weekends and holidays, maintain stock, follow FIFO, train staff, and collaborate with kitchen and front-of-house teams.