Sous Chef | Blue Sushi Sake Grill | Lincoln

Flagship Restaurant Group • Lincoln, NE

11d • Onsite

About The Position

As the Executive Sous Chef, you�ll collaborate with our Executive Chef and General Manager to create memorable guest experiences and a positive kitchen culture. You�ll lead BOH operations, focusing on quality, creativity, and operational excellence. Flagship Restaurant Group is committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. We are an Equal Opportunity Employer and participate in the E-Verify program.

Requirements

• Strong culinary foundation and a passion for consistent, high-quality food.
• Enjoy leading, coaching, and developing BOH team members.
• Organized, dependable, and able to stay calm and focused during high-volume service.
• Understand the importance of food cost, inventory, prep planning, ordering, portioning, and waste control.
• Communicate clearly and be comfortable giving direction, feedback, and support to your team.
• Take pride in maintaining a clean, safe, and well-organized kitchen.
• Strong partner to the Executive Chef and help hold the team accountable to standards.
• 3-5 years of culinary leadership experience in a high-volume restaurant environment.
• Experience with food planning, purchasing, inventory, sanitation, and personnel management.

Nice To Haves

• Previous Sous Chef, Kitchen Manager, Lead Line Cook, or similar leadership experience preferred.
• Culinary education is a plus, but equivalent hands-on experience is valued.
• Experience using inventory management software, online scheduling software, and Microsoft Office, including Word and Excel, is a plus.

Responsibilities

• Support the Executive Chef in all areas of daily kitchen operations, including prep, service, ordering, inventory, scheduling support, training, and team development.
• Lead the BOH team through daily service, ensuring food is prepared consistently, efficiently, and according to recipe, presentation, and quality standards.
• Help train, coach, and develop cooks, prep team members, dish team members, and other BOH employees.
• Assist with managing food cost through proper ordering, inventory control, portioning, waste reduction, and consistent recipe execution.
• Help create and maintain prep lists, station guides, daily priorities, and kitchen systems that keep the team organized and prepared.
• Maintain high standards for food safety, sanitation, cleanliness, organization, and overall kitchen execution.
• Provide clear communication between the Executive Chef, BOH team, FOH leadership, and restaurant management.
• Support a safe, respectful, and team-focused kitchen environment for employees and guests.

Benefits

• Competitive Pay: $68,000 - $70,000
• Health Benefits: Company-sponsored health, dental, and vision plans, plus health savings options
• Paid Time Off
• Employee Discount: 50% off at all Flagship Restaurant Group locations

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed