Head Chef

Posted 8 days ago

mangiare italian restaurantGreen Bay (WI)

Chefs and Head Cooks Full-Service Restaurants

SENIORITY

Mid

SALARY

$65,000-$75,000 per year

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About the role

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.

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