Sous Chef | Blue Sushi Sake Grill | Lincoln

Blue Sushi Saki Grill; Lincoln (NE); On-site; USD 68,000 - 70,000; Full time

Benefits offered by this job

Competitive pay

Health benefits

Paid time off

Employee discount (50% at Flagship)

Job summary

Blue Sushi Sake Grill in Lincoln, NE is seeking an Executive Sous Chef to collaborate with our Executive Chef and General Manager to drive memorable guest experiences and a thriving kitchen culture.

You will lead BOH operations, focus on quality and consistency, and mentor cooks and prep staff while managing food costs and inventory in a fast-paced environment. Join a team dedicated to hospitality and culinary excellence.

Qualifications

• 3–5 years of culinary leadership in a high-volume restaurant.
• Experience as sous chef or kitchen manager preferred.
• Culinary education is a plus, hands-on skills valued.
• Experience with food planning, purchasing, inventory, waste control.
• Proficiency with inventory and scheduling software is a plus.

Responsibilities

• Support the Executive Chef in daily kitchen operations.
• Lead the BOH team during service, ensuring quality and consistency.
• Train and develop cooks and line staff.
• Manage food cost through ordering and inventory control.
• Create prep lists and station guides to stay organized.
• Maintain high standards for food safety and cleanliness.

Skills

Culinary leadership

Team leadership

Food cost management

Inventory management

Scheduling

Education

Culinary degree

Tools

Inventory software

Scheduling software

Microsoft Excel

Microsoft Word

Job description

Career Opportunities with Blue Sushi Saki Grill

A great place to work.

Current job opportunities are posted here as they become available.

Subscribe to our RSS feeds to receive instant updates as new positions become available.

Sous Chef | Blue Sushi Sake Grill | Lincoln

The Role:
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.

• 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

About You

• You have a strong culinary foundation and a passion for consistent, high-quality food.
• You enjoy leading, coaching, and developing BOH team members.
• You are organized, dependable, and able to stay calm and focused during high-volume service.
• You understand the importance of food cost, inventory, prep planning, ordering, portioning, and waste control.
• You communicate clearly and are comfortable giving direction, feedback, and support to your team.
• You take pride in maintaining a clean, safe, and well-organized kitchen.
• You are a strong partner to the Executive Chef and help hold the team accountable to standards.

Preferred Experience

• 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.
• 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, including Word and Excel, is a plus.

About the Job

• 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.

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 may conduct a background check as part of the hiring process, in accordance with applicable laws. We also believe in second chances—a prior conviction does not automatically disqualify you from employment. All applicants are evaluated based on their qualifications, experience, and overall fit for the role.

Flagship Restaurant Group is an Equal Opportunity Employer

Flagship Restaurant Group participates in the E-Verify program