What are the responsibilities and job description for the Executive Sous Chef position at CÉ LA VI?
Job Title : Executive Sous Chef
Overview:
Located high above Miami, CE LA VI delivers an elevated dining experience inspired by the flavors of Asia. Our menu blends modern technique, premium ingredients, and artistic presentation—featuring wok-fired dishes, robata-style grills, and a refined sushi program. We’re a high-energy, high-volume restaurant built on teamwork, creativity, and a commitment to excellence.
As Executive Sous Chef / CDC, you will play a pivotal role in leading our culinary team and ensuring the seamless execution of our Asian-inspired menu. You’ll work closely with the Executive Chef to oversee daily kitchen operations, maintain consistency across all stations, and elevate quality at scale. Your expertise in sushi, Japanese technique, and broader Asian cuisines will be essential in driving innovation, training staff, and delivering exceptional guest experiences.
Key Responsibilities:
• Lead and support all kitchen operations alongside the Executive Chef.
• Supervise and train culinary and sushi teams to ensure consistency, quality, and speed.
• Oversee the execution of the sushi program and sourcing of premium seafood.
• Maintain high standards for food prep, presentation, and product quality.
• Assist in menu development, seasonal updates, and tastings.
• Manage inventory, ordering, and vendor relationships.
• Enforce food safety, sanitation, and cleanliness procedures.
• Support labor and cost management through scheduling and daily systems.
• Stay current with culinary trends and infuse creativity into menu offerings.
• Respond to guest feedback and continuously strive to exceed expectations.
Qualifications:
• Strong foundation in sushi and Japanese culinary techniques.
• 4 years of kitchen management experience in upscale, high-volume restaurants.
• Solid knowledge of Asian cuisines and flavor profiles.
• Proven leadership and team development skills.
• Excellent communication and organizational abilities.
• ServSafe or equivalent certification.
• Flexible schedule including nights, weekends, and holidays.
• Culinary degree or equivalent certification preferred.
• Experience in dessert planning and recipe development is a plus.