Head Chef

Mangiare Greenbay; Green Bay (WI); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Training

development

Vision insurance

401(k)

401(k) matching

Bonus based on performance

Dental insurance

Employee discounts

Tuition assistance

Job summary

Mangiare Italian Restaurant in downtown Green Bay seeks a hands-on Head Chef to lead our kitchen, own the line, and manage sourcing, cooking, inventory, and team performance every service.

The candidate will have 3+ years in a lead kitchen, Italian or Mediterranean experience, strong vendor relationships, and a track record of controlling food cost. ServSafe Manager certification is required or is expected to be obtained within 60 days.

Qualifications

• 3+ years in a lead kitchen role in a scratch, full‑service restaurant.
• Italian or Mediterranean experience preferred.
• Strong sourcing instincts and vendor knowledge.
• Proven track record placing orders to par, running weekly inventory, and hitting food-cost targets.
• Hands-on leader capable of coaching, reviewing performance, and making hiring decisions.
• Certifications: ServSafe Manager (or willingness to obtain within 60 days)

Responsibilities

• 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 each 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.
• Run daily line checks and pre-shift meetings.
• Maintain sanitation and health-code compliance.

Skills

Lead kitchen team

Vendor management

Inventory control

Food cost management

Staff training

Education

ServSafe Manager certification

Tools

ServSafe Manager

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. 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.