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.