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.