Head Chef Mangiare Italian Restaurant Green Bay, WI Job Details Full-time $55,000 - $65,000 a year 20 hours ago Benefits Health insurance Dental insurance 401(k) Tuition reimbursement Paid time off Vision insurance 401(k) matching Employee discount Qualifications Vendor relationship building Sourcing Team member evaluation Establishing vendor partnerships as a food service manager ServSafe Team leadership Employee training Disciplinary action management Kitchen cost control Kitchen staff training Vendor relationship management Materials management in food and beverage Managing kitchen staff Restaurant cost management Teaching Staff development

Full Job Description 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 —

Mangiare Italian Restaurant Pay:

$55,000 - $65,000 / year, based on experience

Schedule:

Full-time, salaried. Dinner service, Monday-Saturday, 5pm-close. Sundays off.

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. Dinner only, six nights a week.

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 The job comes down to three things: order the product, cook the product, count the product. You own vendor relationships and buy the best ingredients we can get. You cook every service — hands on the pans, on the pass, plating. You count what comes in, what goes out, and what's on the shelf so we hit food cost every period. The menu is simple, seasonal, and ingredient-driven — fewer items, cleaner execution, quality that speaks for itself. What You'll Do Order the product — own vendor relationships, source quality, orders to par, inspect every delivery. Cook the product — work the line every night — sauté, grill, expo, plating. Count the product — weekly inventory, track waste, hit food cost every period. Build a simple, focused menu with the owner — seasonal, ingredient-driven, executable in a small kitchen. Butcher and portion proteins in-house. Hire, train, schedule, and develop a 5-6 person BOH crew. 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 Monday-Saturday evenings 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. Sundays off. Dinner-only — no doubles, no brunch, no lunch prep. Small, stable independent group. Sister restaurant to Republic Chophouse — same owners, real HR and back-office support behind you. 401(k) with match: Eligible after 90 days. 3% match when you contribute 6% or more.

Health insurance:

50/50 premium split, 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.