In Italian, Sagra is “a local festival and feast to bring in the harvest - a celebration of nature, of earth and its bounty.”
 

Sagra is a hospitality company whose mission is to connect people with sustainable farms. Sagra invites guests to stay overnight on a beautiful property, learn about regenerative farming practices, and savor delicious meals with ingredients fresh from the farm. Through building and operating hospitality experiences, including lodging and dining, Sagra creates better connections to our food, our land and each other. Each stay on a Sagra farm directly contributes to the farm’s bottom line, supporting another season of farming, feeding the community, and improving the health of the land.
 

Our love for the land, food, and its people is at the heart of Sagra.  Our ability to grow as a hospitality company is rooted in the strength and diversity of our team.  In bringing together individuals with varied pasts, backgrounds, perspectives, and talent we believe we can learn from one another, build upon cumulative ideas, and translate these into unforgettable experiences for our guests.  Sagra is about coming together as a community to show how we respect and care for our land, for our farms, and for each other.  We look forward to building this community with you. 

Our initial location is Stemple Creek Ranch in Tomales, CA. We will be building and setting up a 10 room site with a food & beverage component that will run from April 9th through early July - with potential to extend.

Along with overnight accommodations Sagra will be offering a morning breakfast basket and evening meal service. There will also be a farm stand open throughout the day selling food items sourced from the area and artisan goods. 

ROLE

The role will be centered around the launch of Sagra at Stemple Creek Ranch and running the guest experience alongside the Culinary Director. 

The role will start in mid-March to help bring the site to life.  During this time before the launch, recipe testing, kitchen design, and logistics will be worked on together.

Beyond cooking, the culinary team (Director, Sous Chef, and CDP) will bring a spirit and energy to Sagra that sets the tone for the guest and staff experience at Stemple Creek Ranch. This team must have a curiosity and interest in sustainable agriculture and desire to immerse themselves in the fabric of Stemple Creek Ranch for the length of the Sagra experience. 

Responsibilities 

• Set and maintain a supportive and inclusive work environment in a new business setting 
• Work as a team to cook and serve 25-40 guests each night
• Create preserves, ferments, charcuterie, jams, breads, and pastry
• Cook over open fire
• Collaborate with the Chef to create an evolving menu over the season
• Work with Sagra garden and assist with harvest
• Assist Chef with farmer’s market purchasing and procurement
• Establish standards for cleanliness, organization, and mentorship
• Assist with other aspects of service including FOH responsibilities -- greeting guests, handling requests as they arise, and dinner service as part of guest interaction
• Ensure Department of Health compliance and maintain safety standards
• Ensure COVID-19 protocols are being followed and stay up to date on state and county regulations

REQUIREMENTS/EXPERIENCE

• Genuinely enjoys connecting with people
• Works clean and organized
• Interested in working in a ranch environment and engaging with farm programming
• Has restaurant culinary experience
• Has strong integrity and work ethic
• Easily overcomes obstacles and problem solves 
• Is a true team player with a can-do attitude
• Is willing to do the small tasks 

• Fine dining experience
• Understanding of agriculture 

COMPENSATION

• Hourly compensation based on experience
• Role will be 4 days a week for the month of April and 5 days a week for May & June

• $300/month stipend towards health insurance