LACEL JAMES
The Bronx
Summary
Executive Sous Chef with 7+ years of progressive culinary leadership in high-volume and upscale dining environments. Proven ability to lead large teams, manage food and labor costs, and maintain exceptional quality and consistency. Strong expertise in kitchen operations, staff development, and food safety compliance.
Overview
9
9
years of professional experience
2024
2024
years of post-secondary education
1
1
Certification
Work History
Executive Sous Chef
City Vineyard
New York
01.2022 - 03.2026
- Lead daily kitchen operations in a high-volume, upscale environment. Supervise, train, and mentor staff. Manage inventory, food costs, and labor. Maintain high standards in quality, presentation, and safety. Collaborate with management to improve workflow and efficiency.
Sous Chef
OTG Management
JFK Airport
01.2019 - 01.2022
- Supervised 25-30 employees in a fast-paced kitchen. Managed inventory, labor costs, and waste. Trained new hires and maintained operational readiness.
Supervisor
IPIC / City Perch Kitchen & Bar
01.2017 - 01.2019
- Improved kitchen procedures and efficiency. Trained staff and maintained leadership in head chef absence.
Education
Culinary Arts -
Institute of Culinary Education (ICE)
Skills
- Kitchen Leadership
- Inventory & Cost Control (COGS)
- Food Safety & Sanitation
- High-Volume Operations
- Menu Execution
- Time Management
- Staff Training
- Microsoft Office
- Kitchen management
Certification
NYC Food Handlers Certification
Timeline
Executive Sous Chef
City Vineyard
01.2022 - 03.2026
Sous Chef
OTG Management
01.2019 - 01.2022
Supervisor
IPIC / City Perch Kitchen & Bar
01.2017 - 01.2019
Culinary Arts -
Institute of Culinary Education (ICE)