Executive Chef | Hawaii Convention Center F&B

Legends Global • Honolulu, HI

14h • Onsite

About The Position

Legends Global is the premier partner to the world's greatest live events, venues, and brands, delivering integrated solutions across various premium services. The company operates a network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests annually. Legends Global fosters a culture of respect, ambitious thinking, collaboration, and bold action, committed to building an inclusive workplace. The Executive Chef is the senior culinary leader responsible for the strategic and day-to-day execution of all culinary operations at the Raising Cane’s River Center, including concessions, catering/banquets, premium/VIP services, and special events. This role drives culinary vision, operational excellence, financial performance, and talent development while ensuring exceptional food quality, consistency, sanitation, and guest satisfaction in a fast-paced, high-volume live events environment. The Executive Chef partners closely with the General Manager, Director of Food & Beverage, Sales/Catering, Operations, and Facility Maintenance to deliver memorable guest experiences, exceed client expectations, and operate at peak efficiency.

Requirements

• High School Diploma or GED required
• 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)
• Comfort learning operational systems for scheduling/inventory/timekeeping
• Ability to lift/move up to 50 lbs, bend, reach, and perform repetitive motions throughout shift

Nice To Haves

• Culinary degree/apprenticeship certification preferred

Responsibilities

• 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.
• Ensure recipe compliance and accurate menu specifications including yields, allergen awareness, and cost cards.
• Own culinary cost performance including food cost, labor cost, waste, and controllables, operating within approved budgets and driving margin improvement.
• Build production and staffing plans aligned to event forecasts; manage schedules to meet business demand while minimizing overtime.
• Oversee purchasing, receiving, storage, and inventory controls; maintain strong vendor relationships and ordering discipline.
• Track and reduce spoilage and waste through smart par levels, rotation practices, and production planning.
• Recruit, hire, train, coach, and develop a high-performing culinary and stewarding team.
• Build a culture of accountability, pride, teamwork, safety, and continuous improvement.
• Create clear station expectations and cross-training plans to strengthen bench depth and execution reliability.
• Manage performance including feedback, corrective action, and recognition in accordance with policy and applicable laws.
• Maintain full compliance with local health codes, food safety standards, and company policies including sanitation and HACCP practices.
• Drive outcomes that support strong inspection and audit performance.
• Ensure proper labeling, dating, storage, temperature logs, and safe food handling across all kitchen and storage areas.
• Champion workplace safety, accident prevention, and safe equipment use; report and correct hazards immediately.
• Ensure cleanliness, organization, and operational readiness of all kitchen areas and equipment.
• Partner with Facility Maintenance and F&B leadership to manage preventative maintenance programs and respond to equipment needs quickly.
• Maintain standards for BOH readiness including opening/closing procedures, deep cleaning schedules, and stewarding performance.
• Partner cross-functionally with Operations, Sales, and Event Management to anticipate needs and deliver seamless event execution.
• Communicate staffing, production levels, challenges, and solutions clearly to leadership.
• Maintain an active presence in the local culinary/hospitality community and represent the River Center through industry and community engagement.
• Perform additional duties as assigned to support overall venue operations and special initiatives.

Benefits

• Competitive salary range of $120,000 - $150,000 commensurate with experience
• Generous benefits package that includes medical, dental, vision, life and disability insurance
• Paid vacation
• 401k plan

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED
• Number of Employees: 101-250 employees