Executive Chef | Hawaii Convention Center F&b

Legends Global

Baton Rouge, Louisiana, United States
Base: $120,000 - $150,000; bonus/equity: not speci...
On-site
7+ years senior culinary leadership experience
High-volume venue operational management
Food cost and labor budget control
Legends Global is seeking an Executive Chef for the Hawaii Convention Center, responsible for leading culinary operations across various service areas in a high-volume event environment. The ideal candidate will have extensive experience in culinary leadership, strong financial acumen, and a passion for creating exceptional guest experiences

Job Summary

  • The Executive Chef leads all back-of-house culinary operations ensuring flawless execution for event days and non-event production at the Raising Cane's River Center.
  • This role drives culinary vision, operational excellence, and financial performance while maintaining exceptional food quality and guest satisfaction in a fast-paced environment.
  • Candidates receive a competitive salary range of $120,000 - $150,000 along with a generous benefits package including medical, dental, vision, life, disability insurance, paid vacation, and a 401k plan.

Matching Summary

Match Score: 85

Legends Global is seeking an Executive Chef for the Hawaii Convention Center, responsible for leading culinary operations across various service areas in a high-volume event environment. The ideal candidate will have extensive experience in culinary leadership, strong financial acumen, and a passion for creating exceptional guest experiences.

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 venue operational management
  • Food cost and labor budget control
  • ServSafe Manager certification required
  • HACCP and local health code compliance
  • Menu development and recipe standardization
  • Team recruitment training and performance management

Nice-to-have

  • Culinary degree or apprenticeship certification
  • Experience with trend-forward menu innovation
  • Strong vendor relationship management skills
  • Active presence in local culinary community
  • Ability to work irregular event hours

Key Requirements

  • High School Diploma or GED required
  • 7+ years progressive culinary experience
  • ServSafe Manager certification required
  • Knowledge of HACCP standards
  • Proven success managing food/labor budgets

Work Rights

Not specified

Tailored Resume

Cover Letter