Executive Chef - The Springs Resort and Spa. SF

Santa Fe, NM, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $80,000.00 - $90,000.00

Work Schedule

Weekend Shifts

Benefits

Employee housing allowance

Health Insurance

Dental Insurance

Vision Insurance

401(k) retirement plan

Life insurance

Disability insurance

Paid Time Off

Sick Time Off

Flexible spending account

Employee assistance program

Employee Discounts

Job Description

The Springs Resort, nestled in the scenic heart of Pagosa Springs, Colorado, is a premier luxury destination renowned for its unique geothermal hot springs. Centered around The Mother Spring—the world's deepest geothermal hot spring—this resort offers mineral-rich waters that have been celebrated for their healing properties. Following a transformative expansion completed in 2025, The Springs Resort now features 157 thoughtfully designed guest rooms and suites that provide panoramic views of the stunning San Juan River and the surrounding majestic San Juan Mountains. The resort also boasts an impressive collection of 51 naturally hot mineral soaking pools, designed to deliver unparalleled... Show More

Job Requirements

Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred
Minimum 5 years of culinary leadership experience in a professional kitchen
Proven experience managing kitchen operations, including budgeting and inventory control
Strong leadership skills with the ability to train, mentor, and motivate a team
Comprehensive knowledge of health and safety regulations in food preparation and handling
Ability to innovate and maintain menus that accommodate dietary restrictions and wellness trends
Excellent communication and organizational skills
Willingness to work flexible hours including weekdays and weekends
Ability to relocate to Pagosa Springs, CO

Job Qualifications

Minimum 5 years of culinary leadership experience preferably in upscale restaurant, resort, or wellness-focused dining concept
Demonstrated expertise in seasonal, health-conscious cuisine with 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

Job Duties

Lead all back-of-house operations at Wild Finch, ensuring excellence in food quality, consistency, preparation, presentation, and service
Maintain and evolve a wellness-forward menu featuring seasonal, sustainable, and locally sourced ingredients accommodating diverse dietary preferences
Recruit, train, and mentor a high-performing culinary team fostering a positive kitchen culture focused on collaboration, growth, and accountability
Oversee kitchen financials including food and labor cost controls, budgeting, inventory, vendor relationships, and purchasing
Ensure strict adherence to health, safety, and sanitation regulations maintaining a clean, organized, and compliant kitchen environment
Collaborate with front-of-house leadership to ensure smooth service execution and exceptional guest experience
Monitor culinary operations, guest feedback, and performance metrics to drive continuous improvement and innovation
Stay current on culinary trends and wellness dining innovations to keep offerings fresh and aligned with the resort’s mission
Support resort-wide events and seasonal promotions in coordination with Food & Beverage leadership

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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