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. The
Legends 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 ability
required. 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