Executive Chef

Meet Hawaii; Honolulu (HI); On-site; USD 145,000 - 155,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401k plan

Paid vacation

Job summary

Legends Global seeks an Executive Chef for the Hawaii Convention Center to lead culinary operations and banquet production, ensuring exceptional guest experiences. You will mentor a diverse culinary team, manage budgets, and partner with local producers to showcase Hawaiʻi cuisine.

The role requires at least 8 years in high-volume events, Serve Safe certification, and a passion for culinary excellence in a premium venue environment.

Qualifications

• Must have HACCP compliance knowledge and maintain food safety standards.
• Strong organizational and planning abilities to manage kitchen operations.
• Excellent communication and interpersonal skills with staff at all levels.
• Proven customer service orientation and guest satisfaction focus.
• Ability to lead and develop kitchen and stewarding teams.

Responsibilities

• Research and develop menus keeping pace with industry trends and seasonal ingredients.
• Maintain health department score 90+ and third-party audit scores above 95.
• Create production schedules to meet event volume and guest demand.
• Manage department budget including labor and food cost control.
• Hire and train kitchen and stewarding staff and ensure Serve Safe compliance.
• Oversee purchasing, receiving, and preparation of all food items.

Skills

HACCP

Organization

Communication

Customer Service

Team Leadership

Education

High School Diploma or GED

Job description

## Executive Chef- Hawaii Convention CenterApplylocations: Honolulu, HItime type: Full timeposted on: Posted 13 Days Agojob requisition id: R100123954**POSITION**: Executive Chef**DEPARTMENT:** Food & Beverage**REPORTS TO:** F&B Director**FLSA STATUS:** Exempt**LEGENDS GLOBAL**Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component — feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking — of world-class live events and venues. TheLegends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? **Join us!****Hawaii Convention Center – Executive Chef**The Hawaii Convention Center is entering an exciting new chapter as it completes the final phase of its extensive renovations. As Hawaiʻi’s premier convention destination, we welcome guests from around the world and proudly showcase the islands’ vibrant culinary heritage.Our food and beverage program celebrates the rich diversity of Hawaiʻi, blending Native Hawaiian traditions with the many cultural influences that have shaped the islands. We are committed to featuring locally grown, raised, and crafted ingredients while creating menus that honor both traditional favorites and innovative culinary experiences.We are seeking an Executive Chef who is passionate about Hawaiʻi’s unique food culture and committed to culinary excellence. This leader will oversee all culinary operations and support the food & beverage team with catering, banquet production, public dining concepts, stewarding, purchasing, and team development, while mentoring and inspiring a diverse workforce.As the face of the Hawaii Convention Center’s culinary program, the Executive Chef will build strong relationships with local producers, industry partners, clients, and the community, leading with integrity, respect, and the spirit of aloha to create exceptional experiences for every guest.**Essential Duties and Responsibilities*** Research and develop of menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business.* Inspect recipe compliance and quality control are met throughout the production process.* Maintain health department score of 90 or above and SAVOR’S 3rd party audit score of 95 or above.* Create the production schedule to meet business demands.* Manage department budget to meet and exceed labor and cost of good expenditures.* Maintains an active role in local hospitality community and professional associations.* Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies.* Maintaining all kitchen equipment cleanliness and annual maintenance.* Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guess experience.* Hiring and Training of all kitchen and stewarding staff to in clued “Serve safe” and any Health department regulations.* Maintain and manage culinary and stewarding personnel to meet labor and production objectives. Ordering, receiving, and preparing all food items.* Maintaining food costs and budget goals.* Produce required product according to Banquet Event Orders for each event.* Develop proposals for potential clients, to include tastings on larger plated events.* Entertain prospective clients through Chef’s tables.* Maintains an active role in local hospitality community and professional associations.* Develop creative menus with food presentations and maintain a quality product.**Qualifications**To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or abilityrequired. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.**Education and/or Experience*** Must have a High School Diploma or GED.* Minimum of 8 years of culinary experience in high volume facility producing meals for large events.**Skills and Abilities*** Must maintain local Health Codes and sanitation HACCP.* Excellent organizational and planning skills.* Excellent communication and interpersonal skills.* Strong customer service orientation.* Ability to work with limited supervision.* Ability to interact with all levels of staff including management.* Ability to work irregular hours as dictated by the event schedule, including nights, weekends, and holidays.**LICENSES & CERTIFICATIONS*** Serve-safe certified/Food Handlers Certificate**COMPENSATION**Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.**Range:**145K-155K.**WORKING CONDITIONS**Location:Hawaii CC**Physical Demands**The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.**NOTE:**The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.*Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor*