Head Chef

Mangiare Italian Restaurant•Green Bay, WI

9d•Onsite

About The Position

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. The kitchen crew is 5–6 people total. We're looking for a Head Chef to run our kitchen. This is a hands-on role — you own the food, the line, and the crew. The menu should be simple, seasonal, and ingredient-driven — fewer items, cleaner execution, quality that speaks for itself.

Requirements

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.

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 every period.
Lead the team — hire, train, schedule, and coach a 5–6 person BOH crew — clear communication through every service.
Build a simple, focused menu — seasonal, ingredient-driven, executable in a small kitchen.
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.