Executive Chef | Hawaii Convention Center F&B

LEGENDS GLOBAL

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component — feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking — of world-class live events and venues.

The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us!

THE ROLE

The Executive Chef is the senior culinary leader responsible for the strategic and day-to-day execution of all culinary operations at the Raising Cane’s River Center, including concessions, catering/banquets, premium/VIP services and special events. This role drives culinary vision, operational excellence, financial performance, and talent development while ensuring exceptional food quality, consistency, sanitation, and guest satisfaction in a fast-paced, high-volume live events environment.

The Executive Chef partners closely with the General Manager, Director of Food & Beverage, Sales/Catering, Operations, and Facility Maintenance to deliver memorable guest experiences, exceed client expectations, and operate at peak efficiency.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Leadership & Venue Execution

• Lead all back-of-house culinary operations across the property, ensuring flawless execution for event days and non-event production.
• Oversee menu execution and production systems for concessions, banquets/catering, VIP/premium areas, and special events, maintaining consistency, speed, and quality.
• Conduct line checks, tastings, and quality assurance reviews to ensure standards for flavor, portioning, presentation, and temperature.
• Create and maintain standardized recipes, prep sheets, production forecasts, and execution guides for all concepts and service models.

Menu Development & Innovation

• Develop creative, trend-forward menu items that align with the River Center’s brand and event mix while leveraging local and seasonal ingredients where possible.
• Collaborate with Sales/Catering on client menu proposals, tastings, and BEO-driven execution, including customized menus for high-profile events.
• Ensure recipe compliance and accurate menu specifications including yields, allergen awareness, and cost cards.

Financial Performance & Cost Control

• Own culinary cost performance including food cost, labor cost, waste, and controllables, operating within approved budgets and driving margin improvement.
• Build production and staffing plans aligned to event forecasts; manage schedules to meet business demand while minimizing overtime.
• Oversee purchasing, receiving, storage, and inventory controls; maintain strong vendor relationships and ordering discipline.
• Track and reduce spoilage and waste through smart par levels, rotation practices, and production planning.

Team Leadership, Staffing & Culture

• Recruit, hire, train, coach, and develop a high-performing culinary and stewarding team.
• Build a culture of accountability, pride, teamwork, safety, and continuous improvement.
• Create clear station expectations and cross-training plans to strengthen bench depth and execution reliability.
• Manage performance including feedback, corrective action, and recognition in accordance with policy and applicable laws.

Safety, Sanitation & Compliance

• Maintain full compliance with local health codes, food safety standards, and company policies including sanitation and HACCP practices.
• Drive outcomes that support strong inspection and audit performance
• Ensure proper labeling, dating, storage, temperature logs, and safe food handling across all kitchen and storage areas.
• Champion workplace safety, accident prevention, and safe equipment use; report and correct hazards immediately.

Equipment, Mainte