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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $55,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Job Description
The Faust Hotel is a historic landmark nestled in the heart of New Braunfels, Texas, with a rich history dating back to its original opening in 1929. This boutique hotel harmoniously blends the charm of its historic bones with contemporary boutique standards to create an intentionally memorable guest experience. As a community hub, The Faust offers 47 thoughtfully appointed rooms, a lively bar, chef-driven dining, and flexible event spaces that cater to both travelers and locals alike. The hotel's location just steps away from the downtown New Braunfels culture, music scene, and river activities enhances its appeal as a destination... 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 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
- 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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