Missouri City,TX,USA,TX:Executive Chef-The Springs Resort And Spa. H

The Springs Resort, nestled in the picturesque heart of Pagosa Springs, Colorado, stands out as a premier luxury destination renowned for its connection with The Mother Spring, the world’s deepest geothermal hot spring. This unique geological feature is the source of the resort’s healing, mineral-rich waters, drawing guests from around the globe seeking wellness, relaxation, and rejuvenation. Following a significant expansion completed in 2025, The Springs Resort now boasts 157 thoughtfully designed guest rooms and suites that offer breathtaking panoramic views of the San Juan River and the majestic surrounding San Juan Mountains. The resort’s amenities include an impressive collection of 51 naturally hot mineral soaking pools, a two-level geothermal-inspired spa featuring 12 treatment rooms, a couples suite with a private soaking pool, halotherapy sauna, movement studio, and a variety of wellness programs such as aqua yoga, contrast bathing, meditation, and reflexology walks. These offerings create a holistic retreat experience where guests are invited to immerse themselves in nature, wellness, and mindful living. Complementing its wellness focus, The Springs Resort offers elevated culinary experiences through its signature venue, Wild Finch, and its casual counterpart, 1881 Poolside Provisions. Wild Finch is a full-service restaurant dedicated to health-conscious, seasonally driven menus crafted with locally sourced ingredients, reflecting the resort’s commitment to sustainability and regional flavor. In addition to being recognized as a Great Place to Work for the period of May 2024 to May 2025, the resort emphasizes a culture of excellence, innovation, and heartfelt hospitality, committed to supporting its team members and fostering a positive work environment. The role of Executive Chef at The Springs Resort is a prestigious leadership position based at Wild Finch, the flagship dining venue within the resort. This position invites a passionate culinary professional to helm the kitchen operations, driving menu innovation and ensuring the highest standards of food quality, consistency, preparation, and presentation. The Executive Chef will lead a skilled culinary team dedicated to creating wellness-forward cuisine that emphasizes seasonal, sustainable, and locally sourced ingredients, alongside accommodating a variety of dietary preferences and restrictions. As a hands-on leader, the Executive Chef is not only responsible for the creative and operational aspects of the kitchen but also for managing financial elements such as food and labor cost control, budgeting, inventory, vendor relationships, and purchasing. This role demands a strategic thinker who can harmonize culinary creativity with business acumen, fostering a kitchen culture rooted in collaboration, growth, and accountability. Beyond the kitchen, the Executive Chef will collaborate closely with front-of-house managers to ensure seamless service and a remarkable guest dining experience that aligns with the resort’s wellness mission. The role also involves monitoring culinary operations, guest feedback, and performance indicators to continuously improve and innovate Wild Finch’s offerings, keeping them fresh and responsive to current culinary trends and wellness dining innovations. Additionally, this leader will support resort-wide events and seasonal promotions, working in coordination with the broader Food and Beverage leadership. The position offers an attractive salary range of $80,000 to $90,000 annually and includes a comprehensive benefits package, underscoring the resort’s dedication to its workforce. For those passionate about culinary arts within a unique wellness and mountain resort context, this opportunity at The Springs Resort represents a chance to elevate a standout culinary brand in an inspiring, nature-filled setting.

• Minimum 5 years of culinary leadership experience
• Experience working in upscale restaurants, resorts, or wellness-focused dining concepts
• Proven expertise in seasonal and health-conscious cuisine
• Strong skills in kitchen financial management including budgeting and cost control
• Ability to lead and mentor a culinary team effectively
• Knowledge of food safety regulations and certification
• Willingness to relocate to Pagosa Springs, CO