Sous Sushi Chef | 5th & Broadway

Flagship Restaurant Group•Naperville, IL

28d•Onsite

About The Position

As the Sous Sushi Chef at Blue Sushi Sake Grill, 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 to bring our signature sushi experience to life. You will support the Executive Chef in all areas of daily kitchen operations, including prep, service, ordering, receiving, inventory, scheduling support, training, and team development. You will lead the BOH team through daily service, ensuring food is prepared consistently, efficiently, and according to recipe, presentation, portioning, allergy, and quality standards. You will help train, coach, and develop cooks, prep team members, dish team members, and other BOH employees by setting clear expectations and supporting strong station execution. You will assist with managing food cost and product controls through proper ordering, receiving, inventory counts, rotation, portioning, waste reduction, and consistent recipe execution. You will support labor management by assisting with schedules, shift planning, staffing adjustments, and daily team organization based on business needs. You will help create and maintain prep lists, station guides, daily priorities, and kitchen systems that keep the team organized, prepared, and accountable. You will monitor food quality, ticket times, cleanliness, sanitation, and overall kitchen execution throughout service, correcting issues as needed. You will provide clear communication between the Executive Chef, BOH team, FOH leadership, vendors, and restaurant management. You will support a safe, respectful, professional, and team-focused kitchen environment for employees and guests. At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientation, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. Flagship Restaurant Group is an Equal Opportunity Employer. Flagship Restaurant Group participates 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 comfortable giving direction, feedback, and support to your team.
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.
Previous Sous Chef, Kitchen Manager, Lead Line Cook, or similar leadership experience preferred.
Experience with food planning, purchasing, inventory, sanitation, and personnel management.

Nice To Haves

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

Lead BOH operations, focusing on quality, creativity, and operational excellence.
Support the Executive Chef in all areas of daily kitchen operations, including prep, service, ordering, receiving, 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, portioning, allergy, and quality standards.
Train, coach, and develop cooks, prep team members, dish team members, and other BOH employees by setting clear expectations and supporting strong station execution.
Assist with managing food cost and product controls through proper ordering, receiving, inventory counts, rotation, portioning, waste reduction, and consistent recipe execution.
Support labor management by assisting with schedules, shift planning, staffing adjustments, and daily team organization based on business needs.
Help create and maintain prep lists, station guides, daily priorities, and kitchen systems that keep the team organized, prepared, and accountable.
Monitor food quality, ticket times, cleanliness, sanitation, and overall kitchen execution throughout service, correcting issues as needed.
Provide clear communication between the Executive Chef, BOH team, FOH leadership, vendors, and restaurant management.
Support a safe, respectful, professional, and team-focused kitchen environment for employees and guests.