Head Chef

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.

Full-time