Job Description:

Location: Bremen, ME

Full time

Requisition ID: JR591

Description: Position Summary
The kitchen staff, including the Head Chef, Sous Chef, and Kitchen Assistant, with the help of a group of devoted Friends of Hog Island (FOHI) volunteers, provides 3 meals a day for up to 80 people during the course of 6-day, 5-

night camp sessions. A commercial-grade kitchen is part of the dining building known as “The Bridge”. The kitchen provides the only food service available on the island so it is important that staff review and accommodate the dietary restrictions of all staff, guests, and volunteers to provide safe, healthy, and complete dining options.

The Hog Island Sous Chef will assist the Head Chef with meal preparation including leading the preparation of full meals. She/He/They will be responsible for maintaining a safe and healthy work environment while delivering balanced meals on time to camp participants and staff. Efficient time management and kitchen skills are required, including interest in accommodating special diets. She/He/They will be part of a small and dedicated team and should be able to maintain a positive attitude and high morale in the kitchen environment.

The Sous Chef is preferred to live in Audubon housing on Hog Island in order to perform the functions of this position. Campers, staff, and FOHI volunteers are provided three meals each day, so early morning preparation is required for breakfast served at 6 or 7 AM and dinner activities may last until 7 or 8 PM. All-day field trips require preparation of picnic lunches and snacks. Most meals are served buffet style with outdoor seating, though there may be indoor options depending on health policies and weather.

A private unheated room with private bath is provided in a shared cabin about 5 minute walk from the kitchen facility. Meals are provided on Hog Island when the kitchen is in operation. Preferred candidates will be available for the period April 30, 2025 to October 2, 2025. The work schedule is for six-day/ five-night programs, 40 hours per week, and the day revolves around meal planning and service that includes breakfast, lunch and dinner. Weekend work is required. Some weeks will not include a full schedule and full hours may not be expected all weeks.

This role is on-site based out of Hog Island, in Bremen, ME.

Compensation:

$17.00-$18.00 / hour

Essential Functions

Work alongside the Head Chef to prepare balanced healthy meals, snacks, and desserts for up to 80 people (Hog Island staff, FOHI volunteers, and participants) for all scheduled Audubon Camp sessions and special events;

Assist with set up and close down of kitchen operations at beginning and end of the camp sessions;

Provide complete oversight and independent preparation of at least one meal per day to be determined by Head Chef; assist with a second meal;

Assist in overseeing dining room activities and take full responsibility of the kitchen in the absence of the Head Chef;

Help ensure a safe environment with adherence to, and enforcement of safety protocols;

Ensure the health and safety of all diners, by understanding and accommodating dietary restrictions and allergies;

Create and use environmentally friendly methods (composting, etc.) that reflect Audubon’s ethos as an environmental organization;

Assist the Head Chef and FOHI Volunteer Coordinator with the direction of volunteers when they are providing assistance in the kitchen or dining room areas (including meal prep assistance and after-meal clean-up);

Help to present the kitchen’s sustainability and service mission to diners on a regular basis.

Participate in weekly meetings with the Hog Island staff.

Commitment to Audubon’s organizational values of care, collaboration, change, integrity, impact, and innovation

Qualifications and Experience

Preferred candidate must be able to work from April 30 – October 2, 2025.

A minimum of 2 years professional food preparation and hospitality experience, including preparation of quick breads and baking preferred;

Knowledge of special diets, common allergens, and appropriate kitchen protocols to maintain a safe dining experience for all diners;

Experience with operation of Hobart dish sanitizer, range, baking equipment and kitchen appliances preferred;

Current TIPS (Training for Intervention Procedures) training card preferred;

Current ServeSafe credential is desirable;

Must be able to pass a federal background check;

Experience handling row boats and outboard motor boats is desirable;

Capable of standing for various periods of time, as well as the ability to carry up to 50 pounds with or without accommodation; and

A positive outlook and the desire to be part of a tight-knit team of passionate people.

EEO Statement

The National Audubon Society is a federal contractor and an Equal Opportunity Employer (EOE). All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. We are committed to a policy of nondiscrimination, inclusion and equal opportunity and actively seek a diverse pool of candidates in this search.

Accessibility Statement

The National Audubon Society endeavors to keep our careers site accessible to any and all users. If you would like to contact us regarding the accessibility of our website or need assistance completing the application process, please contact Accommodations@audubon.org. This contact information is for accommodation requests only and cannot be used to inquire about the status of applications.

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