Executive Chef

The Faust Hotel is seeking a dynamic and visionary Executive Chef to lead the culinary program of our historic 47-room property and vibrant food & beverage outlets in the heart of New Braunfels. This is a rare opportunity to build and showcase a chef-driven dining experience that celebrates the flavors of Texas Hill Country while embracing global inspiration, seasonality, and creativity. As Executive Chef, you will set the tone for the hotel's culinary identity — from innovative breakfast and brunch offerings to elevated dinner service, craft-driven bar bites, decadent desserts, and memorable banquets and events. You will lead a passionate kitchen team, design menus that excite both locals and travelers, and partner with local purveyors to highlight the best of the region. This role is perfect for a chef who thrives on both creativity and leadership : someone who can inspire their team, deliver consistent quality, manage costs with precision, and craft dishes that keep guests coming back. With the hotel's reimagined opening on the horizon, the Executive Chef will play a defining role in shaping The Faust into a culinary destination that blends history, hospitality, and forward-thinking cuisine. If you are eager to make your mark, build a legacy, and lead with passion, we invite you to bring your vision to The Faust Hotel. Responsibilities : Culinary Leadership & Creativity

• Develop and execute innovative menus for breakfast, brunch, lunch, dinner, bar, dessert, and banquets that reflect the hotel's brand identity.
• Highlight local purveyors, seasonal ingredients, and diverse dietary needs (V, VG, GF, etc.).
• Ensure consistency in flavor, presentation, and quality across all outlets and events. Operational Excellence
• Oversee daily kitchen operations, ensuring efficiency, organization, and adherence to standards.
• Implement and maintain kitchen systems for prep, recipe documentation, portioning, and inventory management.
• Uphold strict standards of food safety, sanitation, and compliance with health codes. Financial Management
• Develop and manage food and labor budgets, with accountability for food cost, waste, and profitability.
• Maintain strong vendor relationships and negotiate purchasing to maximize quality and control costs.
• Monitor performance metrics and make data-driven decisions to optimize operations. Team Leadership & Development
• Recruit, train, and mentor a skilled culinary team, fostering a culture of excellence, collaboration, and growth.
• Lead by example in the kitchen, providing hands-on support and coaching.
• Create and enforce clear systems for scheduling, communication, and accountability. Guest Experience & Brand Building
• Partner with the General Manager and Director of Food & Beverage to ensure a seamless guest experience across all outlets.
• Engage with guests and the community to build the hotel's reputation as a dining destination. Qualifications : Experience & Background
• Minimum 5–7 years of progressive culinary leadership experience, with at least 3 years as an Executive Chef or senior 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, P&L oversight, and budgeting.
• 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 ownership 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). Compensation : $75,000
• Culinary Leadership & Creativity
• Develop and execute innovative menus for breakfast, brunch, lunch, dinner, bar, dessert, and banquets that reflect the hotel's brand identity.
• Highlight local purveyors, seasonal ingredients, and diverse dietary needs (V, VG, GF, etc.).
• Ensure consistency in flavor, presentation, and quality across all outlets and events.Operational Excellence
• Oversee daily kitchen operations, ensuring efficiency, organization, and adherence to standards.
• Implement and maintain kitchen systems for prep, recipe documentation, portioning, and inventory management.
• Uphold strict standards of food safety, sanitation, and compliance with health codes.Financial Management
• Develop and manage food and labor budgets, with accountability for food cost, waste, and profitability.
• Maintain strong vendor relationships and negotiate purchasing to maximize quality and control costs.
• Monitor performance metrics and make data-driven decisions to optimize operations.Team Leadership & Development
• Recruit, train, and mentor a skilled culinary team, fostering a culture of excellence, collaboration, and growth.
• Lead by example in the kitchen, providing hands-on support and coaching.
• Create and enforce clear systems for scheduling, communication, and accountability.Guest Experience & Brand Building
• Partner with the General Manager and Director of Food & Beverage to ensure a seamless guest experience across all outlets.
• Engage with guests and the community to build the hotel's reputation as a dining destination.
• Collaborate on events, activations, and partnerships that showcase the hotel's culinary program.

Compensation : $75,000 per year

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