Company description

Fable Farm & Fermentory—now in its 19th growing season—sits at 1700 ft in the foothills of the Green Mountains. We are an organic working farm growing vegetables, fruit and herbs, a fermentory processing hard cider, wine and aged vinegars, and gathering place dedicated to land-based cuisine, wood-fired cooking, community and using no seed oils! Our signature weekly event, Feast & Field (www.feastandfield.com), brings together hundreds of locals and visitors for live music, farm-grown food, and living drinks.

Job description

We are seeking a professional, creative, and farm-inspired chef to lead our 2026 Feast & Field season Saturday Tasting room menu development, and help expand our weekly private events (rehearsal dinners, company gatherings, etc.).

If you’re passionate about cooking with farm-grown seasonal ingredients for community-centered food experiences, this position offers a unique opportunity to work at the intersection of farming, fermentation, and culinary craft.

Ideal Candidate
Someone with a deep passion for the full spectrum of food—growing, harvesting, processing, fermenting, and cooking—and who thrives in a dynamic farm kitchen and collaborative environment. Intermediate to advanced kitchen experience preferred. Someone who can fit into an existing structure while bringing innovation and creative energy to improve and expand upon Fable’s current offerings.

Core Responsibilities

Lead chef for Feast & Field weekly service (May–Oct) www.feastandfield.com

Process the farm’s abundance; prep vegetables, sauces, ferments, milk into ricotta, etc.

Potentially parbake wood-fired pizza doughs and flatbreads

Occasionally break down large animal cuts

Manage kitchen team, including C.I.A. Interns, + execute service

Design menus for Feast & Field, Tasting Room, and private events

Collaborate with clients on menus for rehearsal dinners and special events

Schedule (Approx. 25-40 hrs/wk) – this is dependent on a couple different options and portions of the weekly schedule are flexible depending on demand.

Tuesday: Wood-fired flatbread & dough prep – has been done in-house in the past, we’re open to other scenarios including outsourcing doughs depending on the candidate.

Wednesday: Feast & Field prep (+ occasional private dinners throughout the summer)

Thursday: Feast & Field prep + service (10–12 hrs)

Friday: weekly private events (has been occasional weekends in the past but we’re leading a marketing effort to host a private event every Friday (or Saturday but Fridays preferred)

Saturday: Tasting Room menu development and occasional private events

With all this said, we are flexible, and if our organism inspires you, reach out and we can talk!

Compensation

this position is: hourly, $20/hr +

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

April 30, 2026