Head Chef

Benefits:

• Health insurance
• Paid time off
• Training & development
• Vision insurance
• 401(k)
• 401(k) matching
• Bonus based on performance
• Dental insurance
• Employee discounts
• Tuition assistance

Head Chef — Mangiare Italian Restaurant

Pay: $55,000 – $65,000 / year, based on experience

Schedule: Full-time, salaried. Nights, weekends, and holidays required.

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

Reports to: General Manager and Owner

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, transfer board, reconcile food cost every period.
• Lead the team — hire, train, coach and communicate clearly through every service.
• Build a simple, focused menu with the team.
• 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: $55,000 – $65,000, based on experience.
• 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.
• Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses.
• 25% employee dining discount — across Mangiare and Republic Chophouse.