Sous Chef

The Faust Hotel is coming back with purpose—historic bones, boutique standards, and a guest experience that feels intentional from the moment someone walks through the door.

We're looking for a talented Sous Chef for our brasserie, Wilhelm & Werner, who can work hand in hand with our Executive Chef to run the day to day culinary operations like an owner: hands on, high standards, calm under pressure, and obsessed (in a good way) with food quality, service, cleanliness, and detail from prep to plate presentation.

Compensation: $50,000 - $55,000 yearly

Responsibilities


* 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.

Qualifications

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...