Head Chef

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. Two consecutive days off targeted.

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 lead our kitchen day-to-day. The job comes down to three things: order the product, cook the product, and count the product. You own purchasing and vendor relationships. You run the line and hold the pass every service. You count what comes in, what goes out, and what's on the shelf so we hit our food-cost target every period.

This is a hands-on role — you cook, you expo, you set the pace every night. You own the BOH team, which means hiring, coaching, reviewing performance, and letting people go when it comes to that. You'll work side-by-side with the GM on the floor every day, and directly with the owner on menu, pricing, and the bigger-picture calls. 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 every delivery.

• Cook the product — lead the line, expo, and cook stations as needed.

• Count the product — weekly inventory, track waste, reconcile food cost every period.

• Own the menu with the owner — steak program, features, specials, pricing.

• Partner with the GM daily on service, staffing, and floor-to-kitchen communication.

• Hire, train, schedule, and develop line cooks, prep cooks, and expeditors.

• 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: 50/50 premium split, 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.