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. #J-18808-Ljbffr