Executive Chef | Hawaii Convention Center F&B

Honolulu, HI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $120,000.00 - $150,000.00

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid vacation

401k plan

Job Description

Legends Global is a premier global partner to the world's most iconic live events, venues, and brands. With an extensive network spanning 450 venues worldwide, Legends Global is instrumental in hosting over 20,000 events annually, entertaining a staggering 165 million guests each year. The company provides a fully integrated range of premium services, including feasibility and consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and booking of world-class live events and venues. Their distinct white-label approach empowers partners to stay front and center, supported by a depth of expertise and unparalleled execution across every facet of live event and venue management. The Legends Global culture emphasizes respect, ambitious thinking, collaboration, and bold action. It fosters an inclusive workplace where authenticity is valued, impact is made, and careers grow. The company's unified team environment supports continuous winning through combined efforts and shared successes. Legends Global invites talented professionals to join this dynamic, fast-paced, and innovative workplace environment.

The Executive Chef role at Legends Global is a senior culinary leadership position based at the Raising Cane's River Center. This role is responsible for the strategic vision and daily execution of all culinary operations including concessions, banquets/catering, premium and VIP services, and special events. The Executive Chef ensures exceptional food quality, consistency, sanitation, and overall guest satisfaction in a high-volume, fast-paced live events environment. Collaborating closely with leadership teams such as the General Manager, Director of Food & Beverage, Sales/Catering, Operations, and Facility Maintenance, this role is pivotal in delivering memorable event experiences, exceeding client expectations, and driving peak operational efficiency. Key responsibilities include culinary leadership, menu innovation, financial management, team development, compliance with health and safety regulations, and maintaining equipment readiness at the venue. The role demands a strong hands-on leadership style, fiscal stewardship over culinary budgets and labor costs, and the capability to lead a diverse team to achieve the highest standards of execution and guest service. The Executive Chef also plays an integral role in the local culinary and hospitality community, enhancing the venue's reputation and engagement beyond the kitchen. Competitive compensation ranging from $120,000 to $150,000 per year is offered, alongside a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan. Located on-site at the Hawaii Convention Center, this position requires flexibility and willingness to work irregular hours aligned with event schedules including nights, weekends, and holidays. Overall, this is an exceptional leadership opportunity for an experienced culinary professional seeking to make a significant impact in an exciting live events setting and to advance their career within a globally recognized company.

Job Requirements

High school diploma or GED required
Culinary degree or apprenticeship certification preferred
7+ years of progressive culinary experience including senior culinary leadership in a high-volume venue
Demonstrated success managing food cost labor and culinary budgets
ServSafe Manager certification required or ability to obtain within a defined timeframe
Knowledge of HACCP and local health department standards
Strong leadership communication and organizational skills
Proven ability to drive efficiency consistency and quality under tight deadlines and high-volume conditions
Strong understanding of purchasing inventory production planning scheduling and cost controls
Ability to work irregular hours including nights weekends and holidays
Proficiency with Microsoft Office Word and Excel
Ability to lift and move up to 50 lbs
Ability to work on-site in a fast-paced event environment
Ability to stand and walk frequently and work in hot and cold kitchen environments
Ability to bend reach and perform repetitive motions

Job Qualifications

High school diploma or GED required culinary degree/apprenticeship certification preferred
7+ years of progressive culinary experience including senior culinary leadership in a high-volume venue environment arena stadium convention center performing arts or large-scale catering
Demonstrated success managing food cost labor and culinary budgets in an event-driven operation
ServSafe Manager certification required or ability to obtain within a defined timeframe
Knowledge of HACCP and local health department standards
Strong leadership communication and organizational skills with a hands-on management style
Proven ability to drive efficiency consistency and quality under tight timelines and high-volume demands
Strong understanding of purchasing inventory production planning scheduling and cost controls
Ability to work irregular hours including nights weekends and holidays based on event schedule
Proficiency with Microsoft Office Word Excel and comfort learning operational systems for scheduling inventory timekeeping

Job Duties

Lead all back-of-house culinary operations across the property ensuring flawless execution for event days and non-event production
Oversee menu execution and production systems for concessions banquets/catering VIP/premium areas and special events maintaining consistency speed and quality
Conduct line checks tastings and quality assurance reviews to ensure standards for flavor portioning presentation and temperature
Create and maintain standardized recipes prep sheets production forecasts and execution guides for all concepts and service models
Develop creative trend-forward menu items that align with the River Center’s brand and event mix while leveraging local and seasonal ingredients where possible
Collaborate with Sales/Catering on client menu proposals tastings and BEO-driven execution including customized menus for high-profile events
Own culinary cost performance including food cost labor cost waste and controllables operating within approved budgets and driving margin improvement