Executive Chef- Hawaii Convention Center

ASM Global•Honolulu, HI

22h•$145,000 - $155,000•Onsite

About The Position

The Hawaii Convention Center is seeking an Executive Chef to lead its culinary operations. This role oversees all culinary aspects, including catering, banquets, public dining, stewarding, and purchasing, while mentoring a diverse team. The Executive Chef will champion Hawaiʻi’s unique food culture, blending Native Hawaiian traditions with diverse influences, and prioritizing locally sourced ingredients. This position involves building relationships with local producers, industry partners, clients, and the community, operating with integrity and the spirit of aloha to create exceptional guest experiences. The Hawaii Convention Center is undergoing renovations and is Hawaiʻi’s premier convention destination.

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 align with industry trends and utilize local/seasonal ingredients for restaurant and concession business.
Ensure recipe compliance and quality control throughout the production process.
Maintain health department scores of 90 or above and SAVOR’S 3rd party audit scores of 95 or above.
Create production schedules to meet business demands.
Manage department budget, aiming to meet or exceed labor and cost of goods expenditures.
Maintain kitchen equipment cleanliness and oversee annual maintenance.
Continuously manage and monitor labor for efficiencies, cost reduction, improved product output, and enhanced guest experience.
Hire and train all kitchen and stewarding staff, including "Serve Safe" and Health Department regulations.
Manage culinary and stewarding personnel to meet labor and production objectives.
Oversee ordering, receiving, and preparation of 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, including tastings for larger plated events.
Entertain prospective clients through Chef’s tables.
Maintain an active role in the local hospitality community and professional associations.
Develop creative menus with appealing food presentations and maintain a quality product.