Head Chef

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 Serv Safe 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: Serv Safe, 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.