Presidian Hospitality
Executive Chef - The Springs Resort and Spa. D
Presidian Hospitality, Dallas, Texas, United States, 75215
Executive Chef - The Springs Resort and Spa. D
Join to apply for the
Executive Chef - The Springs Resort and Spa. D
role at
Presidian Hospitality
Description Pay:
$80,000 - $90,000 Salary Location:
323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule:
Weekdays + Weekends Reports to:
Food & Beverage Director
About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a premier luxury destination centered around The Mother Spring—the world’s deepest geothermal hot spring, and the source of our healing, mineral-rich waters. Following a transformative expansion in 2025, the resort now features:
157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains
An expanded collection of 51 naturally hot mineral soaking pools
A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couples suite with private soaking pool, halotherapy sauna, movement studio, and more
A wellness program that includes contrast bathing, Aqua Yoga, meditation, reflexology walks, and other immersive experiences
Elevated culinary offerings including Wild Finch, a full-service signature restaurant showcasing health-conscious, seasonally driven menus, and 1881 Poolside Provisions, a casual spot for shareable plates and cocktails
Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Whether guests are soaking under the stars, indulging in a custom spa ritual, or enjoying mindful dining with locally sourced ingredients, every moment at The Springs is designed to rejuvenate.
Certified as a Great Place to Work (May 2024–May 2025), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality.
Your Mission The Springs Resort is seeking a passionate and accomplished Executive Chef to lead the culinary team at our signature restaurant, Wild Finch — a full-service dining experience that showcases wellness-driven, seasonally inspired, and locally sourced cuisine in an upscale yet approachable setting.
As Executive Chef, you will be responsible for overseeing all kitchen operations at Wild Finch, including menu innovation, team leadership, quality control, and financial management. You'll ensure the continued success of this already established and beloved restaurant by delivering memorable dining experiences that reflect the resort’s commitment to wellness, sustainability, and regional flavor.
This is a high-impact leadership role for a creative, strategic, and hands‑on culinary professional who thrives in a dynamic, guest‑focused environment and is excited to elevate a standout culinary brand within a world‑class destination resort.
Comprehensive Benefits Package
$200/month Employee Housing Allowance
Health Insurance
Dental Insurance
Vision Insurance
401(k) Retirement Plan with 401(k) Matching
Life Insurance
Disability Insurance
Paid Time Off (PTO)
Sick Time Off
Flexible Spending Account (FSA)
Employee Assistance Program (EAP)
Employee Discounts across resort services and amenities
Requirements
Lead all back‑of‑house operations at Wild Finch, ensuring excellence in food quality, consistency, preparation, presentation, and service.
Maintain and evolve an established, wellness‑forward menu that features seasonal, sustainable, and locally sourced ingredients, while accommodating diverse dietary preferences and restrictions.
Recruit, train, and mentor a high‑performing culinary team, fostering a positive kitchen culture focused on collaboration, growth, and accountability.
Oversee kitchen financials for Wild Finch, including food and labor cost controls, budgeting, inventory, vendor relationships, and purchasing.
Ensure strict adherence to all health, safety, and sanitation regulations and maintain a clean, organized, and compliant kitchen environment.
Collaborate with front‑of‑house leadership to ensure smooth service execution and an exceptional guest experience.
Monitor culinary operations, guest feedback, and performance metrics to drive continuous improvement and innovation.
Stay current on culinary trends, wellness dining innovations, and techniques to keep Wild Finch’s offerings fresh, relevant, and aligned with the resort’s mission.
Support resort‑wide events and seasonal promotions in coordination with the broader Food & Beverage leadership team when needed.
Qualifications
Minimum 5 years of culinary leadership experience, preferably in an upscale restaurant, resort, or wellness‑focused dining concept.
Demonstrated expertise in seasonal, health‑conscious cuisine with an emphasis on regional sourcing and modern techniques.
Strong background in kitchen financial management, including food and labor cost control, inventory, and purchasing.
Proven ability to lead, coach, and inspire culinary teams in a fast‑paced, guest‑focused environment.
Knowledge of special dietary needs, wellness cuisine, and spa‑inspired offerings is highly desirable.
ServSafe Manager or equivalent food safety certification (or ability to obtain upon hire).
Willingness to relocate to Pagosa Springs, CO, and embrace the lifestyle of a vibrant, nature‑based mountain resort community.
Seniority Level Seniority level:
Director
Employment Type Employment type:
Full‑time
Job Function Job function:
Management and Manufacturing
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Executive Chef - The Springs Resort and Spa. D
role at
Presidian Hospitality
Description Pay:
$80,000 - $90,000 Salary Location:
323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule:
Weekdays + Weekends Reports to:
Food & Beverage Director
About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a premier luxury destination centered around The Mother Spring—the world’s deepest geothermal hot spring, and the source of our healing, mineral-rich waters. Following a transformative expansion in 2025, the resort now features:
157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains
An expanded collection of 51 naturally hot mineral soaking pools
A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couples suite with private soaking pool, halotherapy sauna, movement studio, and more
A wellness program that includes contrast bathing, Aqua Yoga, meditation, reflexology walks, and other immersive experiences
Elevated culinary offerings including Wild Finch, a full-service signature restaurant showcasing health-conscious, seasonally driven menus, and 1881 Poolside Provisions, a casual spot for shareable plates and cocktails
Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one-of-a-kind wellness retreat blending relaxation, adventure, and holistic health. Whether guests are soaking under the stars, indulging in a custom spa ritual, or enjoying mindful dining with locally sourced ingredients, every moment at The Springs is designed to rejuvenate.
Certified as a Great Place to Work (May 2024–May 2025), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality.
Your Mission The Springs Resort is seeking a passionate and accomplished Executive Chef to lead the culinary team at our signature restaurant, Wild Finch — a full-service dining experience that showcases wellness-driven, seasonally inspired, and locally sourced cuisine in an upscale yet approachable setting.
As Executive Chef, you will be responsible for overseeing all kitchen operations at Wild Finch, including menu innovation, team leadership, quality control, and financial management. You'll ensure the continued success of this already established and beloved restaurant by delivering memorable dining experiences that reflect the resort’s commitment to wellness, sustainability, and regional flavor.
This is a high-impact leadership role for a creative, strategic, and hands‑on culinary professional who thrives in a dynamic, guest‑focused environment and is excited to elevate a standout culinary brand within a world‑class destination resort.
Comprehensive Benefits Package
$200/month Employee Housing Allowance
Health Insurance
Dental Insurance
Vision Insurance
401(k) Retirement Plan with 401(k) Matching
Life Insurance
Disability Insurance
Paid Time Off (PTO)
Sick Time Off
Flexible Spending Account (FSA)
Employee Assistance Program (EAP)
Employee Discounts across resort services and amenities
Requirements
Lead all back‑of‑house operations at Wild Finch, ensuring excellence in food quality, consistency, preparation, presentation, and service.
Maintain and evolve an established, wellness‑forward menu that features seasonal, sustainable, and locally sourced ingredients, while accommodating diverse dietary preferences and restrictions.
Recruit, train, and mentor a high‑performing culinary team, fostering a positive kitchen culture focused on collaboration, growth, and accountability.
Oversee kitchen financials for Wild Finch, including food and labor cost controls, budgeting, inventory, vendor relationships, and purchasing.
Ensure strict adherence to all health, safety, and sanitation regulations and maintain a clean, organized, and compliant kitchen environment.
Collaborate with front‑of‑house leadership to ensure smooth service execution and an exceptional guest experience.
Monitor culinary operations, guest feedback, and performance metrics to drive continuous improvement and innovation.
Stay current on culinary trends, wellness dining innovations, and techniques to keep Wild Finch’s offerings fresh, relevant, and aligned with the resort’s mission.
Support resort‑wide events and seasonal promotions in coordination with the broader Food & Beverage leadership team when needed.
Qualifications
Minimum 5 years of culinary leadership experience, preferably in an upscale restaurant, resort, or wellness‑focused dining concept.
Demonstrated expertise in seasonal, health‑conscious cuisine with an emphasis on regional sourcing and modern techniques.
Strong background in kitchen financial management, including food and labor cost control, inventory, and purchasing.
Proven ability to lead, coach, and inspire culinary teams in a fast‑paced, guest‑focused environment.
Knowledge of special dietary needs, wellness cuisine, and spa‑inspired offerings is highly desirable.
ServSafe Manager or equivalent food safety certification (or ability to obtain upon hire).
Willingness to relocate to Pagosa Springs, CO, and embrace the lifestyle of a vibrant, nature‑based mountain resort community.
Seniority Level Seniority level:
Director
Employment Type Employment type:
Full‑time
Job Function Job function:
Management and Manufacturing
#J-18808-Ljbffr