Sous Sushi Chef | 5th & Broadway

Position: Sous Sushi Chef
Salary: $70,000 - 75,000

The Role:
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.

Compensation & Benefits:

• Pay: $70.000 - $75,000
• 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, 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.
• 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.
• 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.

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

Learn more about us! flagshiprestaurantgroup.com