Sous Chef | Blue Sushi Sake Grill | Lincoln

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

Benefits offered by this job

Health benefits

Paid Time Off

Employee Discount

Job summary

Blue Sushi Sake Grill in Lincoln is seeking an Executive Sous Chef to join our culinary leadership team. You will collaborate with the Executive Chef and General Manager to create memorable guest experiences and lead BOH operations with a focus on quality, creativity, and efficiency.

You bring 3–5 years of leadership in a high-volume kitchen, strong coaching skills, and a hands-on approach to cost control, inventory, and training.

Qualifications

• 3–5 years of culinary leadership in a high-volume restaurant.
• Culinary education is a plus, but hands-on experience is valued.
• Experience with food planning, purchasing, inventory, sanitation, and personnel management.

Responsibilities

• Support the Executive Chef in daily kitchen operations, including prep and service.
• Lead the BOH team through service, ensuring consistency and quality.
• Train, coach, and develop cooks, prep and dish team members.
• Manage food cost through ordering, inventory, portioning, and waste reduction.
• Maintain kitchen standards for safety, sanitation, and organization.
• Communicate clearly with BOH and restaurant management.

Skills

Culinary leadership

Team leadership

Food cost control

Inventory management

Staff development

Communication

Education

Culinary education

Tools

Inventory software

Scheduling software

MS Office

Job description

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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 is an Equal Opportunity Employer

Flagship Restaurant Group participates in the E-Verify program