Sous Chef

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. Its location places guests just steps away from downtown New Braunfels' culture, music, and outdoor recreational activities, while simultaneously offering a welcoming retreat where guests can enjoy craft cocktails, seasonal dishes, and warm Texas hospitality.

We are seeking a talented Sous Chef to join our culinary team at Wilhelm & Werner, our hotel brasserie, and be a key contributor to our exceptional food and beverage program. This role is integral to maintaining and elevating the high culinary standards that The Faust Hotel is committed to delivering. Reporting directly to the Executive Chef, the Sous Chef will manage daily kitchen operations with an ownership mindset—demonstrating hands-on leadership, meticulous attention to detail, and dedication to quality. The successful candidate will thrive in a fast-paced, dynamic environment while maintaining calm under pressure and an obsessive focus on food quality, service, kitchen cleanliness, and meticulous presentation from preparation to the final plate.

The Sous Chef position offers an annual salary range from $50,000 to $55,000, reflecting the importance of this role within our team. Responsibilities include preparing and executing high-quality meals according to established company standards and menu specifications, ensuring strict compliance with health, sanitation, and food safety regulations, and overseeing kitchen staff across all meal periods to guarantee consistent production and quality. The Sous Chef will also support the Executive Chef in enforcing kitchen Standard Operating Procedures (SOPs) and key operational systems such as prep and production logs, inventory management, product usage tracking, and menu programming.

Moreover, the role involves mentoring and coaching kitchen staff, helping to develop training programs that elevate team performance, and exercising financial discipline through careful management of food costs, waste, and labor. The Sous Chef will lead by example to build a cohesive and accountable kitchen team focused on delivering exceptional dining experiences, supporting profitability, and fostering a positive workplace culture. This position requires collaboration with hotel leadership and the Executive Chef to maintain the hotel’s reputation for excellence and contribute to its continued growth and success.

Ideal candidates will bring 3 to 5 years of progressive culinary leadership experience, including at least 3 years as a Sous Chef in a hotel, upscale restaurant, or multi-outlet setting. A culinary degree or equivalent professional training is preferred but not mandatory with relevant experience also considered valuable. Candidates must possess essential certifications, including Food Handler and Food Manager certifications, or the ability to obtain these prior to the hotel opening. Flexibility in scheduling, including availability for evenings, weekends, and holidays, is essential to meet business demands. If you are passionate about hospitality and committed to delivering memorable culinary experiences, this is a fantastic opportunity to contribute to the revival of a historic Texas landmark and be part of a passionate team dedicated to outstanding food and guest service.