Head Chef
Mangiare Italian Restaurant
Head Chef
Full Time • Mangiare Italian Restaurant
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.
Compensation: $55,000.00 - $65,000.00 per year
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
We value integrity, honesty, passion, and drive. Our employees are our most valuable resource, and we look forward to the opportunity to work with you!
We offer competitive wages, growth opportunities, 401K, health benefits, and much more in a safe, clean, harmonious work environment. We want you to enjoy your time here and are 100% committed to helping you succeed in your new employment!
Our purpose is to build your skillsets, your knowledge and your capabilities – giving you the confidence and support you need to thrive with us and your future employers.
(if you already have a resume on Indeed)
Or apply here.
401 K
Available to all employees after 90 days of service. We match 3% when employee deducts 6% or more.
Health Insurance
Available to full time employees working 30+ hours per week. 50/50 premium split – individual or family coverage for salaried positions and hourly positions – HSA available.
Training
ServSafe, CPR certification, wine product training, on going server training, meat product training – available to all employees at no cost.
Growth
We are growing and expanding – would love to have you part of our team.
Employee Discounts
All employees are offered a 25% discount when you dine with us.
Communication
Neither of us are mind readers. We listen, we talk – daily.
Tuition Reimbursement
$500 per semester for Restaurant Industry Specific classes (hospitality, culinary, business related courses). $250.00 per semester for Non-Industry Specific classes (trades, literature, psychology, etc). Maximum of $500 per semester. Must maintain a B average or higher in course.