Sous Chef

• Prepares and executes high-quality meals in accordance with company standards, menu specifications, and production schedules established by the Executive Chef.
• Maintains strict compliance with all health, sanitation, and food safety standards in accordance with state and federal regulations.
• Oversees and directs kitchen staff across all meal periods to ensure consistent production, execution, and quality.
• Supports the Executive Chef in maintaining and enforcing kitchen SOPs and core operating systems, including: Prep and production logs, Inventories and product usage tracking and PMIX reporting
• Helps manage administrative and training programs to develop, coach, and elevate kitchen team performance.
• Demonstrates financial discipline by supporting controls for food cost, waste, and labor management.
• Assists with menu/programming execution for all meal periods as directed by the Executive Chef.
• Leads by example to build a cohesive, accountable team that delivers consistent quality, supports profitability, and fosters a positive kitchen culture.

Experience & Background

• Minimum 3-5 years of progressive culinary leadership experience, with at least 3 years as an Sous Chef in a hotel, upscale restaurant, or multi-outlet environment.
• Proven track record in menu development, recipe standardization, and delivering consistently high-quality dining experiences.
• Strong knowledge of banquet and catering operations, with experience overseeing large-scale events.

Skills & Competencies

• Creative, innovative culinary style with an understanding of regional, seasonal, and global trends.
• Strong financial acumen with demonstrated success in managing food & labor costs.
• Excellent leadership and people management skills; able to hire, train, and inspire diverse teams.
• Exceptional organizational skills with the ability to balance hands-on cooking and administrative duties.
• Strong vendor and sourcing knowledge, with a passion for local, sustainable ingredients.

Personal Attributes

• Passionate about hospitality and delivering memorable guest experiences.
• Calm, solutions-oriented approach under pressure.
• Collaborative mindset, comfortable working closely with the Executive Chef and hotel leadership.
• High standards of integrity, professionalism, and accountability.

Additional Requirements

• Culinary degree or equivalent professional training preferred, but not required, with relevant experience.
• Food Handler and Food Manager certifications (or ability to obtain prior to opening).
• Flexible schedule, including evenings, weekends, and holidays, as business demands.

The Faust Hotel is a New Braunfels landmark with a story as rich as the Texas Hill Country itself. Originally opened in 1929, the hotel has welcomed generations of travelers, locals, and memory-makers through its doors. Today, The Faust is embracing its historic roots while stepping boldly into the future with a refreshed boutique hotel experience and a vibrant food & beverage program designed to be a true community hub.

With 47 thoughtfully appointed rooms, a lively bar, chef-driven dining, and flexible event spaces, The Faust blends old-world character with modern hospitality. Guests will find themselves just steps from downtown New Braunfels’ culture, music, and river fun — and just as easily tucked into a welcoming lobby, enjoying craft cocktails, seasonal plates, and warm Texas hospitality.