Careers at Trinchera
Working at Trinchera means being part of a close-knit team that supports both exceptional hospitality and long-term land stewardship. Roles span guest services, guided experiences, conservation, and behind-the-scenes operations, all connected by a shared commitment to the sustainability of this remarkable protected landscape.
Life and work at Trinchera, on the land and behind the scenes.
Our Ethos
<p>Trinchera operates with a shared responsibility to our guests and the landscape. Hospitality, conservation, and operations work closely together, guiding how the land is managed over time. Teams are aligned by a clear sense of purpose, with each role contributing to a guest experience that feels personal, intentional, and deeply connected to place.</p>
Our Team
Trinchera brings together hospitality professionals, field guides, and land and operations teams who share a high standard of care. Staff work closely across disciplines to support the long-term management of the reserve, contributing their skills and professionalism across seasons and roles.
Chef Bea
EXECUTIVE CHEF
Grant Barrette
HOSPITALITY DIRECTOR
Judy Lopez
CONSERVATION & SUSTAINABILITY MANAGER
Marcus Elich
HOSPITALITY MANAGER
Reece Samuelson
FISHERIES BIOLOGIST
Shane Lancaster
GENERAL MANAGER
Todd Hutches
FORESTRY MANAGER
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Open Positions
Explore current opportunities below. Select a position to learn more about responsibilities, requirements, and how to apply.
Sous Chef
DATES
September 2026 start
POSITION SCHEDULE
Full-time, year-round
The Sous Chef is an essential member of the culinary team. This position requires strong skills across diverse cuisines, including wild game and health‑conscious dishes, and creativity in accommodating dietary preferences and restrictions. This role involves preparing and cooking for both large events and intimate gatherings. Responsibilities include coordinating purchasing, managing staff, maintaining stocked and organized pantries, participating in the design of weekly menus with wine pairings, and ensuring high‑quality, timely meal execution. The position demands strict adherence to safety and sanitation standards, along with professionalism and organization to provide a world-class culinary experience for our guests.
Learn More