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Head Chef Republic Chophouse

Head Chef

Full Time • Republic Chophouse
Responsive recruiter
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.

Compensation: $65,000.00 - $75,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.





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Company Benefits

401K
Available to all employees after 90 days of service. We match 3% when employee deducts 6% or more.
Health Insurance
Available to full time employees working 30+ hours per week. 50/50 premium split – individual or family coverage for salaried positions and hourly positions – HSA available.
Training
ServSafe, CPR certification, wine product training, on going server training, meat product training – available to all employees at no cost.
Growth
We are growing and expanding – would love to have you part of our team.
Employee Discounts
All employees are offered a 25% discount when you dine with us.
Communication
Neither of us are mind readers. We listen, we talk – daily.
Tuition Reimbursement
$500 per semester for Restaurant Industry Specific classes (hospitality, culinary, business related courses). $250.00 per semester for Non-Industry Specific classes (trades, literature, psychology, etc). Maximum of $500 per semester. Must maintain a B average or higher in course.
Republic Chophouse
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