Savory Sous Chef

ALTBAU is a new bakery, café, and community space in Williamsburg, Brooklyn, led by Chad Robertson of Tartine. Our food program is rooted in craft, seasonality, and a thoughtful approach to ingredients, with a particular focus on regeneratively grown grains, freshly milled regional flour, and carefully sourced products. From naturally leavened breads and pastries to an evolving all-day savory menu and upstairs community programming, we aim to create food that is simple and consistently well-executed.

We are looking for an accomplished, hands-on Savory Sous Chef with seasoned kitchen management experience to lead our savory team. In this role, you will oversee high-volume of our savory program offerings, manage team scheduling and purchasing, co-lead execution for special events, and partner with culinary leadership on the continued evolution of our food program. Expected Start Date: As soon as possible.

What You'll Do Lead daily savory prep, high-volume production, ensuring consistency, efficiency, quality, and thoughtful execution. Directly manage, train, and mentor the dedicated savory team, setting daily priorities while fostering a positive, accountable, and respectful kitchen culture. Build and manage weekly schedules for the savory team to support daily service volume, prep needs, and special events.

Own high-volume vendor ordering, receiving, inventory control, and equipment care while maintaining a clean, organized kitchen. Plan, prep, and execute savory menus and kitchen logistics for private events and community programming. Partner closely with culinary leadership and the bread and pastry teams on seasonal menu development, recipe testing, and special projects. What We're Looking For Proven culinary leadership across multiple prior kitchen management positions (Sous Chef, Kitchen Manager, or comparable BOH management roles), ideally 3 years in high-volume restaurants, cafés, or bakeries.

Direct experience managing, coaching, and writing schedules for a back-of-house team, with strong culinary fundamentals and steady leadership during busy services. Demonstrated experience with high-volume ordering, par management, inventory and cost controls. Strong organizational skills, attention to detail, comfort with standard scheduling/inventory tools, and a commitment to cleanliness, consistency, and quality.

A hands-on, adaptable team player who communicates clearly, leads by example, and values kindness, collaboration, and continuous learning. Ability to stand and walk for long periods and lift up to 50 lbs. Availability for early mornings, evenings, weekends, and holidays. What We Offer $72,000-$80,000 salary Paid time off Package Access to commuter benefits and employee dining discounts. To Apply Apply here, or send your CV and references to [email protected] with “SOUS CHEF” in the subject line.

We look forward to meeting you.