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 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.