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 experience
High-volume arena or convention center operations
Servsafe manager certification required
** Legends Global is seeking an Executive Chef for the Hawaii Convention Center, responsible for overseeing all culinary operations, menu development, and team management in a high-volume event environment. The ideal candidate will have significant culinary leadership experience and a strong grasp of financial management within a fast-paced setting. **

Job Summary

  • The Executive Chef serves as the senior culinary leader driving operational excellence and financial performance across concessions, banquets, and VIP services at the Raising Cane's River Center.
  • Legends Global offers a collaborative culture built on respect and ambitious thinking, empowering team members to make an impact within a unified organization.
  • The role includes a competitive salary range of $120,000 - $150,000 along with comprehensive benefits including medical, dental, vision, life insurance, and a 401k plan.

Matching Summary

Match Score: 75

** Legends Global is seeking an Executive Chef for the Hawaii Convention Center, responsible for overseeing all culinary operations, menu development, and team management in a high-volume event environment. The ideal candidate will have significant culinary leadership experience and a strong grasp of financial management within a fast-paced setting. **

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 experience
  • High-volume arena or convention center operations
  • ServSafe Manager certification required
  • Food cost and labor budget management
  • HACCP and local health code compliance

Nice-to-have

  • Creative trend-forward menu development skills
  • Strong vendor relationship management
  • Experience with BEO-driven event execution
  • Local seasonal ingredient sourcing knowledge
  • Active community culinary presence

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