What started as a passion for food and sustainable sourcing, grew into a seasonal experimental kitchen at Sumac. Open to the public during the farmer’s growing season, mid-spring to mid-winter, due to the nature of the kitchen. Now in its fifth year, we welcome chefs in residency and service team members to bring their talent and creativity every season.
Work With Us
Now accepting stages for the Spring 2026 Season!
Chef in Residency
Retreat to the mountains for the opportunity to hone the craft of wood fired cooking, homesteading techniques, foraging, and to learn the intricacies of hyper seasonal sourcing that defines Sumac. The Chef in Residency positions include multiple positions. Work under the direction of the Sumac Season VI Chef de Cuisine and Executive Chef/Owner, Dan Gleason.
Ideal for dedicated chefs with the desire to build on existing skills and refine their craft— as well as committed cooks looking to expand techniques in supportive roles in a rustic and beautiful location.
Accepting stages for the 2026 season
Hiring is on a rolling basis March to December 2026. The start date can be negotiated. Competitive pay and full-time benefits available with potential for long term employment.
Service Team
Are you someone who is passionate about hospitality, food, and enjoys working outdoors? This role may be right for you! Hiring multiple positions starting spring 2026. The Service Team host role is part-time weekend hours with flexibility. Get in touch.
