Benefits:- Health insurance
- Paid time off
- Training & development
- Vision insurance
- 401(k)
- 401(k) matching
- Bonus based on performance
- Dental insurance
- Employee discounts
- Tuition assistance
- Competitive salary
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
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Order the product own vendor relationships, place orders to par, receive and inspect deliveries.
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Cook the product lead the line, expo, and cook stations as needed.
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Count the product weekly inventory, track waste, reconcile food cost every period.
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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.
Who Runs the Kitchen
The Head Chef leads the kitchen and directs its staff. The General Manager holds the Head Chef accountable for results, coordinates kitchen and dining-room needs, and provides management support. Routine kitchen direction and personnel matters are handled through the Head Chef, not through a separate line of direction to kitchen staff. Matters requiring Ownership approval remain subject to that approval.
Keep routine kitchen assignments, scheduling, training, and personnel decisions with the Head Chef. Staff should bring routine questions or disagreements to you rather than seek a different decision from another manager. Involve the General Manager or Ownership when further review or approval is required. Designated service leadership does not change kitchen staff reporting lines.
Speak up about serious concerns. Concerns about safety, harassment, or misconduct may be reported directly to Ownership or the General Manager.
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
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Salary: $65,000–$75,000 per year, effective October 1, 2026.
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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.
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Small, stable independent group. Sister restaurant to Republic Chophouse same owners, back-office support behind you.
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401(k) with match: Eligible after 90 days. 3% match when you contribute 6% or more.
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Health insurance: 60/40 premium split
(employer/employee), individual or family, HSA available.
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Training on us: ServSafe, CPR, and wine training all paid.
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Company-provided laptop: Provided for work use.
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Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses.
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25% employee dining discount across Mangiare and Republic Chophouse.
