Head Chef

Job Description

Job Description

Head Chef — Mangiare Italian Restaurant

Pay: $65,000–$75,000 / year, salaried. Additional bonus opportunity — see below.

Schedule: Full-time, salaried and exempt. Typically five days per week. Nights, weekends, and holidays required.

Location: Mangiare Italian Restaurant — 121 N. Adams St., Downtown Green Bay, WI

Reports to: General Manager, with a standing review with the Owners

About Mangiare

Mangiare is a small, independent Italian restaurant in downtown Green Bay, serving dinner only. Our focus is simple: fresh, high-quality ingredients — sourced well and cooked well — with an Italian-region wine list to match. Kitchen crew is 5–6 people total.

The Role

We're looking for a Head Chef to run our kitchen. The job comes down to four things: order the product, cook the product, count the product, and lead the team — details below. This is a hands-on role — you own the food, the line, and the crew. Good fit for a strong sous chef ready to run their own kitchen, or a head chef looking for a stable independent home.

The menu should be simple, seasonal, and ingredient-driven — fewer items, cleaner execution, quality that speaks for itself.

What You'll Do

• Order the product — own vendor relationships, place orders to par, receive and inspect deliveries.

• Cook the product — lead the line, expo, and cook stations as needed.

• Count the product — weekly inventory, track waste, reconcile food cost every period.

• Lead the team — hire, train, schedule, and coach a 5–6 person BOH crew — clear communication through every service.

• Build a simple, focused menu — seasonal, ingredient-driven, executable in a small kitchen.

• Butcher and portion proteins in-house.

• Conduct performance reviews and handle corrective action and terminations when needed.

• Run daily line checks and pre-shift meetings.

• Maintain sanitation, food safety, and health-code compliance.

• Keep the kitchen clean and in working order.

What We're Looking For

• 3+ years in a lead kitchen role (Sous Chef, Head Chef, Chef de Cuisine, or Kitchen Manager) in a scratch, full-service restaurant.

• Italian or Mediterranean experience preferred.

• Strong sourcing instincts — knows quality and knows vendors.

• Proven track record placing orders to par, running weekly inventory, and hitting food-cost targets.

• Hands-on leader who can teach, correct, review performance, and make the hard calls on hiring and terminations.

• Current ServSafe Manager certification (or willing to obtain within 60 days — we pay for it).

• Available nights, weekends, and holidays.

• Able to stand for 10+ hours, lift 50 lbs, and work in a hot kitchen.

What We Offer

• Salary: $65,000–$75,000 per year, effective October 1, 2026.

• Bonus program: Salaried leadership bonus plan tied to food cost, menu execution, and sales growth. Monthly, quarterly, and annual components on top of base. Full plan detail is provided at offer.

• Small, stable independent group. Sister restaurant to Republic Chophouse — same owners, back-office support behind you.

• 401(k) with match: Eligible after 90 days. 3% match when you contribute 6% or more.

• Health insurance: 60/40 premium split (employer/employee), individual or family, HSA available.

• Training on us: ServSafe, CPR, and wine training — all paid.

• Company-provided laptop: Provided for work use.

• Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses.

• 25% employee dining discount — across Mangiare and Republic Chophouse.