Presidian Hospitality
Executive Chef - The Springs Resort and Spa. U
Presidian Hospitality, Salt Lake City, Utah, United States, 84193
Executive Chef - The Springs Resort and Spa
Be among the first 25 applicants.
Pay:
$80,000 - $90,000
Location:
323 Hot Springs Blvd, Pagosa Springs, CO 81147
Schedule:
Weekdays + Weekends
Reports to:
Food & Beverage Director
About The Springs Resort:
The Springs Resort is a premier luxury destination in Pagosa Springs, Colorado, centered around The Mother Spring—the world’s deepest geothermal hot spring—and our healing, mineral-rich waters.
157 thoughtfully designed guest rooms and suites with panoramic views of the San Juan River and surrounding mountains
Expanded collection of 51 naturally hot mineral soaking pools
A new two-level geothermal‑inspired spa featuring 12 treatment rooms, a couples suite with private soaking pool, halotherapy sauna, and movement studio
A wellness program that includes contrast bathing, Aqua Yoga, meditation, reflexology walks, and other immersive experiences
Elevated culinary offerings at 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 oversee all kitchen operations at Wild Finch, including menu innovation, team leadership, quality control, and financial management. You will ensure the continued success of this beloved restaurant by delivering memorable dining experiences that reflect the resort’s commitment to wellness, sustainability, and regional flavor.
Comprehensive Benefits Package
$200/month Employee Housing Allowance
Health, Dental, and Vision Insurance
401(k) Retirement Plan with 401(k) Matching
Life and Disability Insurance
Paid Time Off (PTO) and Sick Time Off
Flexible Spending Account (FSA)
Employee Assistance Program (EAP)
Employee Discounts across resort services and amenities
Responsibilities
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 featuring 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.
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Pay:
$80,000 - $90,000
Location:
323 Hot Springs Blvd, Pagosa Springs, CO 81147
Schedule:
Weekdays + Weekends
Reports to:
Food & Beverage Director
About The Springs Resort:
The Springs Resort is a premier luxury destination in Pagosa Springs, Colorado, centered around The Mother Spring—the world’s deepest geothermal hot spring—and our healing, mineral-rich waters.
157 thoughtfully designed guest rooms and suites with panoramic views of the San Juan River and surrounding mountains
Expanded collection of 51 naturally hot mineral soaking pools
A new two-level geothermal‑inspired spa featuring 12 treatment rooms, a couples suite with private soaking pool, halotherapy sauna, and movement studio
A wellness program that includes contrast bathing, Aqua Yoga, meditation, reflexology walks, and other immersive experiences
Elevated culinary offerings at 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 oversee all kitchen operations at Wild Finch, including menu innovation, team leadership, quality control, and financial management. You will ensure the continued success of this beloved restaurant by delivering memorable dining experiences that reflect the resort’s commitment to wellness, sustainability, and regional flavor.
Comprehensive Benefits Package
$200/month Employee Housing Allowance
Health, Dental, and Vision Insurance
401(k) Retirement Plan with 401(k) Matching
Life and Disability Insurance
Paid Time Off (PTO) and Sick Time Off
Flexible Spending Account (FSA)
Employee Assistance Program (EAP)
Employee Discounts across resort services and amenities
Responsibilities
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 featuring 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.
#J-18808-Ljbffr