Executive Chef | Hawaii Convention Center F&b

Legends Global

Baton Rouge, Louisiana, United States
Base: $120,000 - $150,000; bonus/equity: not speci...
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7+ years senior culinary leadership
High-volume arena or stadium experience
Servsafe manager certification required
** Legends Global is seeking an Executive Chef for the Hawaii Convention Center, responsible for overseeing culinary operations, menu development, and financial performance in a high-volume, fast-paced environment. The ideal candidate should have extensive culinary leadership experience, particularly in large venues, and possess strong leadership and organizational skills. **

Job Summary

  • The Executive Chef serves as the senior culinary leader responsible for strategic execution across concessions, catering, and VIP services at the Raising Cane's River Center.
  • This role requires driving operational excellence and financial performance while ensuring exceptional food quality and guest satisfaction in a fast-paced live events environment.
  • Candidates will receive a competitive salary range of $120,000 - $150,000 along with a generous benefits package including medical, dental, vision, and 401k.

Matching Summary

Match Score: 75

** Legends Global is seeking an Executive Chef for the Hawaii Convention Center, responsible for overseeing culinary operations, menu development, and financial performance in a high-volume, fast-paced environment. The ideal candidate should have extensive culinary leadership experience, particularly in large venues, and possess strong leadership and organizational skills. **

Salary

Base: $120,000 - $150,000; Bonus/Equity: Not specified; Benefits: Medical, dental, vision, life, disability, paid vacation, 401k

Skills & Requirements

Must-have

  • 7+ years senior culinary leadership
  • High-volume arena or stadium experience
  • ServSafe Manager certification required
  • Food cost and labor budget management
  • HACCP and local health code compliance

Nice-to-have

  • Creative trend-forward menu innovation
  • Local and seasonal ingredient sourcing
  • Strong vendor relationship building
  • Inclusive workplace culture championing
  • Cross-functional event collaboration

Key Requirements

  • High School Diploma or GED required
  • Culinary degree or apprenticeship preferred
  • ServSafe Manager certification mandatory
  • Knowledge of HACCP standards required
  • Ability to work irregular hours and holidays

Work Rights

Not specified

Tailored Resume

Cover Letter