Executive Sous Chef — Lead High-Volume Kitchen Excellence

flagshiprestaurantgroup; Lincoln (NE); On-site; USD 68,000 - 70,000; Full time

Benefits offered by this job

Health plans (medical, dental, vision)

Health savings options

Paid time off

Employee discount 50% at Flagship Cook

Job summary

Flagship Restaurant Group in Lincoln, NE seeks an experienced Sous Chef to support the Executive Chef in daily kitchen operations and lead the back-of-house team through service. You will help manage inventory, ordering, and prep while ensuring quality and consistency across all dishes.

You will coach cooks, maintain food costs, and uphold safety, cleanliness, and organizational standards in a fast-paced environment. Eligible candidates embrace teamwork and hospitality excellence.

Qualifications

• 3–5 years of culinary leadership in a high-volume restaurant environment.
• Experience as Sous Chef, Kitchen Manager, Lead Line Cook, or similar leadership role.
• Culinary education is a plus, but equivalent hands-on experience is valued.
• Experience with food planning, purchasing, inventory, sanitation, and personnel management.
• Experience using inventory management software, online scheduling software, and Microsoft Office (Word/Excel) is a plus.

Responsibilities

• Support the Executive Chef in 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 to recipe, presentation, and quality standards.
• Help train, coach, and develop cooks, prep team, dish team, 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.

Skills

Leadership

Coaching

Food cost management

Inventory control

Communication

Organization

Team development

BOH operations

High-volume service

Education

Culinary education (preferred)

Tools

Inventory management software

Scheduling software

Microsoft Office (Word, Excel)

Job description

Flagship Restaurant Group in Lincoln, NE seeks an experienced Sous Chef to support the Executive Chef in daily kitchen operations and lead the back-of-house team through service. You will help manage inventory, ordering, and prep while ensuring quality and consistency across all dishes.

You will coach cooks, maintain food costs, and uphold safety, cleanliness, and organizational standards in a fast-paced environment. Eligible candidates embrace teamwork and hospitality excellence.