Executive Chef | Hawaii Event Culinary Leader

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

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.