Executive Sous Chef | Hawaii Convention Center F&b
Legends Global
Honolulu, HI, US
Base: $95,000 - $101,000; bonus/equity: not specif...
On site
2-3 years management experience in high-volume venues
Experience managing kosher supply chains
Experience cooking in kosher kitchens
Legends Global is seeking an Executive Sous Chef for the Hawaii Convention Center, responsible for overseeing culinary operations, ensuring high standards of food quality, and managing kitchen staff. The ideal candidate should have a culinary degree, experience in high-volume venues, especially with Kosher food preparation, and strong leadership skills
Job Summary
This role supports the Executive Chef in overseeing all culinary operations, production, and sanitation at the Hawaii Convention Center.
The ideal candidate must have specific experience managing Kosher supply chains and training staff in Kosher food preparation practices.
The position offers a competitive salary range of $95,000 - $101,000 along with a comprehensive benefits package including medical, dental, vision, and 401k.
Matching Summary
Match Score: 85
Legends Global is seeking an Executive Sous Chef for the Hawaii Convention Center, responsible for overseeing culinary operations, ensuring high standards of food quality, and managing kitchen staff. The ideal candidate should have a culinary degree, experience in high-volume venues, especially with Kosher food preparation, and strong leadership skills.
Salary
Base: $95,000 - $101,000; Bonus/Equity: Not specified; Benefits: Medical, dental, vision, life, disability insurance, paid vacation, 401k plan
Skills & Requirements
Must-have
2-3 years management experience in high-volume venues
Experience managing Kosher supply chains
Experience cooking in Kosher kitchens
Training staff in Kosher food preparation practices
Ability to work extended hours including weekends
Nice-to-have
Experience managing in a union environment
Strong commitment to customer service
Demonstrated initiative and leadership skills
Proficiency in Microsoft Word and Excel
Key Requirements
Culinary degree or certified apprenticeship program
Minimum 2-3 years management experience
High-volume venue or contract foodservice background