Executive Chef- Hawaii Convention Center

ASM Global-AEG Management HCC LLC.; Honolulu (HI); On-site; USD 145,000 - 155,000; Full time

Benefits offered by this job

Health insurance

Dental and vision insurance

401(k) plan

Paid vacation

Job summary

Legends Global operates the Hawaii Convention Center’s culinary program, seeking an Executive Chef to lead all culinary operations and foster a culture of aloha. You will mentor a diverse team, collaborate with clients, and drive exceptional guest experiences across banquet and public dining concepts.

The role requires high-volume expertise, leadership, and a strong focus on local ingredients, safety, and cost controls to deliver outstanding events.

Qualifications

• High School Diploma or GED required.
• Minimum of 8 years culinary experience in a high-volume events facility.
• Must maintain local Health Codes and HACCP compliance.
• 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.

Responsibilities

• Oversee culinary operations for the Hawaii Convention Center.
• Support catering, banquet production, and public dining concepts.
• Lead and develop kitchen and stewarding staff.
• Manage labor cost and food cost budgets to meet targets.
• Maintain health department scores and third-party audits.
• Develop creative menus and food presentations for events.

Skills

Culinary experience

Organizational skills

Communication skills

Customer service

Interpersonal skills

Leadership

Education

High School Diploma or GED

Job description

Executive Chef

Department: Food & Beverage

Reports to: F&B Director

FLSA Status: Exempt

Position Overview: 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 showcase the islands’ vibrant culinary heritage. The Executive Chef will oversee all culinary operations, 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.

Key Responsibilities

• Research and develop menu items to keep pace with industry trends, local and seasonal ingredients, supporting restaurant and concession business.
• Inspect recipe compliance and ensure quality control 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 goods expenditures.
• Maintain an active role in the local hospitality community and professional associations.
• Fiduciary responsibility to operate at peak efficiencies, maximizing labor cost of goods and supplies.
• Maintain kitchen equipment cleanliness and schedule annual maintenance.
• Continuously manage, monitor, and seek labor efficiencies to reduce costs, improve product output, and enhance the guest experience.
• Hire and train kitchen and stewarding staff, including Serve Safe and Health Department regulations.
• Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
• Order, receive, and prepare all food items.
• Track food costs and meet budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Develop proposals for potential clients, including tastings for larger plated events.
• Entertain prospective clients through Chef’s tables.
• Develop creative menus with food presentations and maintain a quality product.

Qualifications

• High School Diploma or GED required.
• Minimum of 8 years of culinary experience in a high‑volume facility producing meals for large events.
• Must maintain local Health Codes and sanitation HACCP compliance.
• 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.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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 401(k) plan. Range: $145,000 – $155,000.

Working Conditions

Location: Hawaii Convention Center. Physical demands and work environment are representative of those required to perform the essential functions of this job. The role may require working irregular hours, nights, weekends, and holidays.

Note: The essential responsibilities of this position 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.

Legal

Legends Global is an Equal Opportunity/Affirmative Action employer and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.