The Lismore Hotel has an exciting opportunity to join our team as the Restaurant Chef. The Restaurant Chef is responsible for overseeing kitchen operations, menu development, food quality, safety compliance, and team leadership. This role requires strong creativity, operational expertise, and a commitment to delivering outstanding, consistent culinary experiences. At least 2 years in a culinary leadership role. Responsibilities: Culinary & Menu Duties • Create new dishes, plan menus, and daily specials, often experimenting with ingredients and techniques. • Direct the seasoning, cooking, and presentation of all food items, ensuring quality and appeal. • Check ingredient freshness and approve final dishes before they reach customers. Kitchen Management • Monitor food stock, manage supplies, and place orders with vendors. • Manage food costs, control budgets, and minimize waste. • Arrange for the purchase, maintenance, and repair of kitchen equipment. **Staff & Operations ** • Supervise, mentor, and train cooks and other kitchen staff. • Create staff duty rosters and manage labor costs. • Delegate tasks, ensuring smooth workflow and timely food delivery. Hygiene & Safety • Ensure strict adherence to health, sanitation, and safety regulations. • Regularly check work areas, equipment, and supplies for cleanliness and compliance. Qualifications: Experience/Skills Needed: • Experience in a high-volume restaurant, hotel, resort, or upscale dining environment. • Understanding of menu engineering, recipe development, and cost control. • Background in inventory management and vendor relations. • Familiarity with budgeting, forecasting, and P&L management. • Ability to train staff to maintain excellence in food quality and safety. • Strong communication skills with the back-of-house. • Exceptional attention to detail. • Passion for food, creativity, and innovation. • High standards for cleanliness and organization. • Calm under pressure and solutions-oriented. • Commitment to guest satisfaction and continuous improvement. Compensation: $50,000 - $68,000 yearly

• Culinary & Menu Duties • Create new dishes, plan menus, and daily specials, often experimenting with ingredients and techniques.  • Direct the seasoning, cooking, and presentation of all food items, ensuring quality and appeal.  • Check ingredient freshness and approve final dishes before they reach customers. Kitchen Management • Monitor food stock, manage supplies, and place orders with vendors.  • Manage food costs, control budgets, and minimize waste.  • Arrange for the purchase, maintenance, and repair of kitchen equipment. Staff & Operations  • Supervise, mentor, and train cooks and other kitchen staff. • Create staff duty rosters and manage labor costs. • Delegate tasks, ensuring smooth workflow and timely food delivery.Hygiene & Safety • Ensure strict adherence to health, sanitation, and safety regulations.  • Regularly check work areas, equipment, and supplies for cleanliness and compliance.