Head Chef — Republic Chophouse
Pay: $65,000 – $75,000 / year, based on experience
Schedule: Full-time, salaried. Nights, weekends, and holidays required.
Location: Republic Chophouse — Green Bay, WI
Reports to: General Manager (on-site daily) and Owner
About Republic Chophouse
Republic Chophouse is an independent, owner-operated urban steakhouse in Green Bay. Single location, no corporate group behind us — the chef runs the kitchen day-to-day alongside our GM, with direct access to the owner.
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.
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, coach, and communicate clearly through every service.
- Own the menu — steak program, features, recipes, specials, etc.
Partner with the GM daily on service, staffing, and floor-to-kitchen communication.
- Conduct performance reviews and handle corrective action and terminations when needed.
Butcher and portion proteins in-house.
- Run daily line checks and pre-shift meetings.
Maintain sanitation, food safety, and health-code compliance.
- Keep the kitchen — equipment, walk-ins, storage — 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.
- Steakhouse or upscale-casual experience strongly preferred. Butchery skills a plus.
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, based on experience.
401(k) with match: Eligible after 90 days. We match 3% when you contribute 6% or more.
- Health insurance: 60/40 premium split (employer/employee), individual or family, HSA available.
Training on us: ServSafe, CPR, wine, and meat product training — all paid.
- Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses.
25% employee dining discount.