Head Chef

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.