Sous Chef | Blue Sushi Sake Grill | Lincoln

Flagship Restaurant Group; 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

Flagship Restaurant Group in Lincoln, NE is seeking an Executive Sous Chef to partner with the Executive Chef and General Manager to create memorable guest experiences and a positive kitchen culture. You will lead BOH operations, focusing on quality, creativity, and operational excellence.

You will train and develop cooks and prep teams, manage food cost, inventory, ordering, and portioning, and ensure safety, cleanliness, and consistency in recipe execution.

Qualifications

• Strong culinary leadership and passion for consistent, high-quality food.
• Ability to lead, coach, and develop BOH team members.
• Organized, dependable, and able to stay calm during high-volume service.
• Understand food cost, inventory, prep planning, ordering, portioning, and waste control.

Responsibilities

• Support the Executive Chef in daily kitchen operations (prep, service, ordering, inventory, scheduling).
• Lead the BOH team through daily service ensuring consistent quality and adherence to recipes, presentation, and standards.
• Train, coach, and develop cooks and prep staff; manage food cost via ordering, inventory, and portioning.

Skills

Culinary leadership

BOH management

Team coaching

Food cost control

Inventory management

Food safety

Education

Culinary education

Tools

Inventory management software

Scheduling software

Microsoft Word

Microsoft Excel

Job description

Career Opportunities with Flagship Restaurant Group

Ambitious. Growing Rapidly. Endless Opportunities.

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