Line Cook

Mangiare Italian Restaurant•Green Bay, WI

10d•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 whole kitchen crew is 5–6 people, so every cook here matters and nobody is anonymous. We are the sister restaurant to Republic Chophouse, same owners.

Requirements

Previous experience as a line cook in a full-service, scratch kitchen preferred. Strong antipasti/pantry candidates with less experience will be considered and trained.
Italian or Mediterranean experience is a plus, but caring about ingredients matters more than a résumé.
Comfort cooking pasta to order and proteins to temperature, or a genuine willingness to be trained on both.
Consistency over flash. We are looking for cooks whose food is the same on a slow Tuesday as on a full Saturday.
Clear communication on the line, and the ability to take direction and correction in the middle of a rush.
Shows up on time, in uniform, ready to work. Punches in and out accurately.
ServSafe or Food Handler's certification, or willing to obtain it — we pay for it.
Available nights, weekends, and holidays.
Able to lift 30+ lbs and stand for 9+ hours in a hot kitchen.

Nice To Haves

Strong antipasti/pantry candidates with less experience will be considered and trained.
Italian or Mediterranean experience is a plus, but caring about ingredients matters more than a résumé.
If you want to learn butchery, say so.

Responsibilities

Complete all prep and setup for your assigned station before service, to the recipes and quantities you are given.
Cook to recipe, to spec, and to temperature — every time, whether it is the first ticket or the last.
Hold standard portion sizes. Portions are weighed or scaled, not eyeballed. Portion discipline is the single biggest thing a line cook controls in our food cost.
Check quality and freshness of your product, rotate stock, and label and date everything. Fresh ingredients are the whole point of our menu — we do not cook around tired product.
Regulate and verify temperatures on ovens, grills, and holding equipment.
Report waste to the senior on the line the same day it happens, with the item and the weight. We would rather know.
Communicate clearly and out loud through service — call your times, call your problems early.
Close your station at end of shift: garbage out, utensils and surfaces cleaned, product returned, stored, and labeled.
Keep your area safe and sanitary and follow all food-handling practices.
Respond to guest feedback with urgency and without defensiveness.
Learn a second station. In a kitchen this size, cross-training is not optional and we will train you deliberately, not by throwing you into it on a Saturday.
Butchery and Scratch Prep: We portion proteins in house and make what we can from scratch. Butchery is a senior skill held by the Head Chef. Line cooks are not asked to break down whole product untrained — if you want to learn it, say so. We intend to train cooks on it on purpose, and that skill is compensated.

Benefits

Health insurance
Opportunity for advancement
Training & development
Vision insurance
401(k)
401(k) matching
Dental insurance
Employee discounts
Tuition assistance
401(k) with match: Eligible after 90 days. We match 3% when you contribute 6% or more.
Health insurance: Available to all full-time employees, meaning 30 or more hours per week — 50/50 premium split (employer/employee) for hourly staff, individual or family, HSA available.
Training on us: ServSafe or Food Handler's certification, and CPR — all paid.
Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses.
25% employee dining discount — across Mangiare and Republic Chophouse.
Room to move. Two restaurants, one owner group, one pay scale. Hours at a steakhouse and an Italian kitchen, and your rate carries between them.
Real training and a real chef. A small kitchen with a hands-on chef, a short menu executed properly, and real cross-training instead of being parked on one station.