Job Overview
Compensation
Salary
Range $70,600.00 - $97,300.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Paid vacation
401k plan
Job Description
Legends Global is a leading global partner for the most prestigious live events, venues, and brands. Renowned for delivering a fully integrated suite of premium services, the company operates with a white-label approach that keeps its partners at the forefront of their industries. With an expansive network comprising 450 venues worldwide, Legends Global facilitates around 20,000 events annually and entertains over 165 million guests each year. The company excels through its comprehensive expertise and flawless execution across multiple aspects of the industry, including feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content and booking. The core culture at Legends Global emphasizes respect, ambitious thinking, collaboration, and bold action. The company is deeply committed to fostering an inclusive and diverse working environment where employees can be authentic, impactful, and grow their careers. Legends Global believes in daily achievement driven by unified teamwork and outstanding execution, making it a dynamic and rewarding place to work. Joining Legends Global means becoming part of a winning formula with a supportive and high-caliber team.
The Hawaii Convention Center, managed under the Legends Global umbrella, is embarking on an exciting new phase following the completion of extensive renovations. Recognized as Hawai’i’s premier convention destination, it welcomes visitors globally and is dedicated to showcasing the islands’ rich culinary heritage. The Center’s food and beverage program celebrates the diverse cultural traditions of Hawai’i, ingeniously blending Native Hawaiian culinary customs with influences from the many cultures that have shaped the islands over time. Integral to the Center’s mission is the commitment to use locally sourced, grown, raised, and crafted ingredients, crafting menus that honor both traditional favorites and innovative food experiences.
The Executive Chef role at the Hawaii Convention Center is pivotal in this culinary mission. The position requires a passionate leader who cherishes Hawai’i’s unique food culture and prioritizes culinary excellence. The Executive Chef will oversee all culinary operations, coordinating the food and beverage team’s efforts across catering, banquet production, public dining, stewarding, purchasing, and team development. Mentorship and inspiration of a diverse workforce are also central aspects of this leadership role. As the culinary face of the Hawaii Convention Center, this role necessitates building solid, cooperative relationships with local producers, industry partners, clients, and the wider community. The Executive Chef is expected to operate with integrity, respect, and embody the spirit of aloha, ultimately driving exceptional, memorable experiences for every guest.
The role calls for a visionary yet practical approach to menu development, maintaining the highest standards of quality control and food safety, and meticulous budget and production management. The ideal candidate will have a strong grasp of local health codes and sanitation standards, an ability to manage high-volume operations, and a firm commitment to excellence both in culinary offerings and operational efficiency. The Executive Chef will participate actively in the local hospitality community and professional associations, continuously fostering innovation and maintaining strong industry connections. This position offers a competitive salary range of $145,000 to $155,000 annually, along with a generous benefits package, including medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan. Located at the Hawaii Convention Center, the role involves working irregular hours based on event scheduling, including nights, weekends, and holidays. This is an exempt position reporting directly to the Food & Beverage Director, offering a fantastic opportunity to lead culinary operations in one of the most vibrant and culturally rich environments in the hospitality industry.
The Hawaii Convention Center, managed under the Legends Global umbrella, is embarking on an exciting new phase following the completion of extensive renovations. Recognized as Hawai’i’s premier convention destination, it welcomes visitors globally and is dedicated to showcasing the islands’ rich culinary heritage. The Center’s food and beverage program celebrates the diverse cultural traditions of Hawai’i, ingeniously blending Native Hawaiian culinary customs with influences from the many cultures that have shaped the islands over time. Integral to the Center’s mission is the commitment to use locally sourced, grown, raised, and crafted ingredients, crafting menus that honor both traditional favorites and innovative food experiences.
The Executive Chef role at the Hawaii Convention Center is pivotal in this culinary mission. The position requires a passionate leader who cherishes Hawai’i’s unique food culture and prioritizes culinary excellence. The Executive Chef will oversee all culinary operations, coordinating the food and beverage team’s efforts across catering, banquet production, public dining, stewarding, purchasing, and team development. Mentorship and inspiration of a diverse workforce are also central aspects of this leadership role. As the culinary face of the Hawaii Convention Center, this role necessitates building solid, cooperative relationships with local producers, industry partners, clients, and the wider community. The Executive Chef is expected to operate with integrity, respect, and embody the spirit of aloha, ultimately driving exceptional, memorable experiences for every guest.
The role calls for a visionary yet practical approach to menu development, maintaining the highest standards of quality control and food safety, and meticulous budget and production management. The ideal candidate will have a strong grasp of local health codes and sanitation standards, an ability to manage high-volume operations, and a firm commitment to excellence both in culinary offerings and operational efficiency. The Executive Chef will participate actively in the local hospitality community and professional associations, continuously fostering innovation and maintaining strong industry connections. This position offers a competitive salary range of $145,000 to $155,000 annually, along with a generous benefits package, including medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan. Located at the Hawaii Convention Center, the role involves working irregular hours based on event scheduling, including nights, weekends, and holidays. This is an exempt position reporting directly to the Food & Beverage Director, offering a fantastic opportunity to lead culinary operations in one of the most vibrant and culturally rich environments in the hospitality industry.
Job Requirements
- High school diploma or GED
- Minimum of 8 years of culinary experience in high volume facility producing meals for large events
- Must maintain local Health Codes and sanitation HACCP
- Serve-safe certified/Food Handlers Certificate
Job Qualifications
- High school diploma or GED
- Minimum of 8 years of culinary experience in a high volume facility producing meals for large events
- 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
- Serve-safe certified/Food Handlers Certificate
Job Duties
- Research and develop 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
- Maintain an active role in local hospitality community and professional associations
- Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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