Head Chef

Republic Chophouse; Green Bay (WI); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Salary: $65k-$75k

401(k) with match

Health insurance

Training & development

Tuition reimbursement

Employee dining discount

Paid time off

Bonus based on performance

Job summary

Republic Chophouse in Green Bay, WI is seeking a Head Chef to run our kitchen. This hands-on role focuses on ordering, cooking, inventory, and team leadership with direct access to the owner and GM.

You will manage vendor relationships, lead the line, own the menu, and ensure top quality while maintaining food costs and sanitation standards. 3+ years in a leadership kitchen is required, with steakhouse experience preferred.

Qualifications

• 3+ years in lead kitchen roles in a scratch, full-service restaurant.

Responsibilities

• Order the product, manage vendor relations and deliveries.
• Lead the line and cook stations.
• Conduct weekly inventory and track waste.
• Lead and train the kitchen team.
• Own the menu and feature development.
• Coordinate with GM on service and staffing.
• Perform daily line checks and pre-shift meetings.
• Maintain sanitation and health-code compliance.
• Keep kitchen equipment and storage in order.
• Perform performance reviews and corrective actions.

Skills

Lead kitchen experience

Steakhouse experience

Food cost control

People management

ServSafe Manager

Night/weekend availability

Long hours

Heavy lifting

Butchery skills

Education

ServSafe Manager certification

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 - 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.