Sous Chef

Seguin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $50,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

flexible schedule

Job Description

The Faust Hotel is a distinguished landmark located in New Braunfels, Texas, with a rich history dating back to its original opening in 1929. This boutique hotel expertly combines historic charm with modern hospitality, creating a unique and inviting atmosphere for guests. With 47 thoughtfully appointed rooms, the hotel offers a blend of old-world character and contemporary amenities, making it a cherished destination for travelers, locals, and community members alike. Known for its lively bar, chef-driven dining options, and flexible event spaces, The Faust Hotel serves as a vibrant community hub and a cornerstone of the Texas Hill Country experience.... Show More

Job 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

Job Qualifications

Minimum 3-5 years of progressive culinary leadership experience, with at least 3 years as a 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
Creative, innovative culinary style with an understanding of regional, seasonal, and global trends
Strong financial acumen with demonstrated success in managing food and 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
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

Job Duties

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

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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