Located in the heart of Downtown Eau Claire, WI, The Lismore Hotel, a DoubleTree by Hilton, is seeking an Executive Chef who truly loves the craft. Someone who thrives in the energy of service, leads with confidence and creativity, and naturally inspires their team. Someone who understands that great food can change a moment and leave a lasting impression. In this role, you’ll shape the culinary identity of our operation—from our award-winning restaurant, The Informalist, to our dynamic banquet program. You’ll lead a passionate team, develop thoughtful, engaging menus, and create dishes that resonate with guests. Every day, you’ll bring focus, curiosity, and a grounded presence that sets the tone for the kitchen. If you’re an Executive Chef or Senior Sous Chef with at least three years of experience and you’re fueled by passion, purpose, and genuine pride in the plates you serve and the teams you lead, come lead a culinary team where heart meets craft, creativity meets community, and your love for hospitality can truly shine. We offer a full range of health, dental, and supplemental insurance options, PTO, plus a competitive 401(k) plan. A little bit about Eau Claire, WI: • In 2025, U.S. News World Report ranked Eau Claire the #1city to live in Wisconsin and #49 in the entire country. • Thrillist ranked Eau Claire the #2 Coolest Small City in the U.S. • Eau Claire offers a lower-than-average median home value, shorter-than-national average daily commutes, miles of rivers and trails, a lively music and arts scene, and a vibrant, evolving food culture. For the right candidate, we offer a relocation budget. Responsibilities: • A genuine love for leading people—developing talent, supporting growth, and using strong communication and soft skills to build a respectful, motivated team culture. • Proven leadership in high-volume settings—restaurants, hotels, resorts, banquets, or upscale dining—where you’ve inspired teams and delivered excellence. • A creative, adventurous approach to menu and recipe development, with the skill to balance flavor, cost, seasonality, and thoughtful innovation. • A hands-on approach to inventory management and vendor relationships, ensuring the freshest ingredients and seamless back-of-house operations. • Confidence and enthusiasm for delivering memorable experiences across everything from casual nights out to major events and celebrations. • Strong, proven ability to manage kitchen finances, from budgeting and forecasting to PL analysis. • A genuine talent for coaching, uplifting, and guiding your team with patience, clarity, and purpose. • Warm, open communication that bridges the back-of-house and front-of-house, fostering trust and unity. • Impeccable cleanliness, organization, and care for the kitchen environment. • A calm, solution-focused presence, even in the most demanding moments of service. • Strong knowledge of food safety regulations and sanitation standards to ensure compliance and excellence in food quality, safety, and consistency, and the ability to instill those standards in others. Qualifications: • At least three years of experience as an Executive Chef or Senior Sous Chef. Compensation: $65,000 - $80,000 yearly

• A genuine love for leading people—developing talent, supporting growth, and using strong communication and soft skills to build a respectful, motivated team culture. • Proven leadership in high-volume settings—restaurants, hotels, resorts, banquets, or upscale dining—where you’ve inspired teams and delivered excellence. • A creative, adventurous approach to menu and recipe development, with the skill to balance flavor, cost, seasonality, and thoughtful innovation. • A hands-on approach to inventory management and vendor relationships, ensuring the freshest ingredients and seamless back-of-house operations. • Confidence and enthusiasm for delivering memorable experiences across everything from casual nights out to major events and celebrations. • Strong, proven ability to manage kitchen finances, from budgeting and forecasting to PL analysis. • A genuine talent for coaching, uplifting, and guiding your team with patience, clarity, and purpose. • Warm, open communication that bridges the back-of-house and front-of-house, fostering trust and unity. • Impeccable cleanliness, organization, and care for the kitchen environment. • A calm, solution-focused presence, even in the most demanding moments of service. • Strong knowledge of food safety regulations and sanitation standards to ensure compliance and excellence in food quality, safety, and consistency, and the ability to instill those standards in others.