Executive Chef- Hawaii Convention Center

Legends Global•Honolulu, HI

18d•Onsite

About The Position

The Hawaii Convention Center is seeking an Executive Chef to oversee all culinary operations. This role supports the food and beverage team with catering, banquet production, public dining concepts, stewarding, purchasing, and team development. The Executive Chef will mentor and inspire a diverse workforce, act as the face of the culinary program, and build strong relationships with local producers, industry partners, clients, and the community. The position requires leadership with integrity, respect, and the spirit of aloha to create exceptional guest experiences.

Requirements

High School Diploma or GED.
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.
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.

Responsibilities

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 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.
Operate at peak efficiencies maximizing labor cost of goods and supplies.
Maintain all kitchen equipment cleanliness and annual maintenance.
Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guest experience.
Hire and train all kitchen and stewarding staff, including "Serve Safe" and any Health Department regulations.
Maintain and manage culinary and stewarding personnel to meet labor and production objectives.
Order, receive, and prepare all food items.
Maintain 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.
Develop creative menus with food presentations and maintain a quality product.