Executive Chef

Are you a culinary leader ready to take charge of two of Rarotonga's most-loved dining destinations?

Island Hotels Limited is seeking an experienced, hands-on Executive Chef to lead all kitchen operations at The Edgewater Resort & Spa — overseeing everything from the vibrant, family-friendly energy of Edgewater Brasserie to the superior Italian-style cuisine of Spaghetti House Pizzeria & Grill.

This is a rare opportunity for a senior chef to bring strategic vision and hands-on leadership to a multi-outlet resort kitchen in one of the most spectacular locations in the Pacific.

About the Role

As Executive Chef, you'll be the senior culinary authority for the resort, working closely with the Group General Manager, Group CFO, and Food & Beverage leadership to shape menu direction, control costs, and deliver exceptional guest experiences across both dining concepts. You'll lead a full kitchen brigade — from Head Chefs and Sous Chefs through to Commis Chefs and Kitchen Stewarding — fostering a high-performing, collaborative culinary team.

What You'll Be Doing

●        Designing and refreshing menus for both outlets, preserving each venue's distinct culinary identity

●        Setting recipe, plating, and portion standards for consistency across every shift

●        Leading menu costing and pricing to protect food cost targets without compromising quality

●        Overseeing day-to-day kitchen operations, production planning, and supplier relationships

●        Championing food safety, hygiene, and HACCP-aligned compliance across both kitchens

●        Managing the annual F&B kitchen budget, labour costs, and roster planning

●        Mentoring and developing kitchen teams, including through the Step-Up Programme

●        Engaging with guests and F&B leadership to ensure seamless, memorable dining experiences

What We're Looking For

●        A formal culinary qualification (Diploma, Certificate in Culinary Arts, or equivalent trade certification)

●        5–7 years' progressive culinary experience, including 2–3 years as an Executive Chef, Head Chef, or senior Sous Chef

●        Proven experience managing multiple kitchens or outlets concurrently, ideally within a resort or hotel setting

●        Strong grounding in food safety systems, HACCP principles, and regulatory compliance

●        Confident financial acumen — budgeting, food costing, and P&L management

●        Natural leadership presence, with the ability to unite and inspire teams across different culinary outlets

●        Prior experience in the Pacific Islands or a similar remote-resort context is highly regarded

●        Flexibility to work evenings, weekends, and public holidays as resort operations require