Job Description:

Location: Bremen, ME

Full time

Requisition ID: JR590

Description: Position Summary
The kitchen staff, including the Head Chef, Sous Chef, and Kitchen or Camp 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 Head Chef is responsible for directing kitchen operations, developing meal plans, placing food orders, and preparing meals for up to 80 people (Hog Island staff, volunteers, and participants) on Hog Island in a safe, healthy, and environmentally-friendly manner, for all scheduled Audubon Camp sessions and rentals. She/He/they will direct and schedule the Sous Chef and Kitchen or Camp Assistant and work closely with the FOHI Volunteer Coordinator and a dedicated team of volunteers who assist in the kitchen, dining room, and elsewhere in the camp. Strong and independent time management skills are required to efficiently schedule time in the kitchen and minimize work beyond 40 hrs/week. She/He/They will order food and beverages while managing kitchen costs and remaining in budget while emphasizing sustainable and healthy options. Coordination with the facility manager, program manager, and center director is required to ensure food offerings are in line with expectations. We provide the only food service available on the island, so it is important that she/he/they review and accommodate dietary restrictions of all staff, guests, and volunteers to provide safe, healthy, and complete dining options. The Head Chef will be managing a small diverse team and should be able to maintain a positive attitude and work to maintain high morale. The Head Chef will also be required to interact with, mentor, and create a welcoming environment for camp volunteers, visitors and staff. The kitchen abides by health and safety protocols and the Head Chef will be responsible for implementing and enforcing these protocols. Most meals are served buffet style with outdoor seating, though there may be indoor options depending on health policies and weather.

The Head Chef is preferred to live in Audubon housing on Hog Island to perform the functions of this position. Campers, Hog Island staff, and volunteers are provided three meals each day including desserts, 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.

The chef’s unheated private room and bath is located on Hog Island within a five-minute walk over varied terrain to the kitchen. Utilities and Wi-Fi are supplied by Audubon. Meals are provided on Hog Island when the kitchen is in operation. This is a full-time, seasonal role that is slated to start on April 28, 2025 and run through October 3, 2025. The work schedule is usually Sunday lunch through mid-day Friday, 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.

Compensation:

$23.50 / hour

Essential Functions

Must be available to work from April 28 – October 3, 2025.

Supervise all aspects of the dining room activities necessary to accommodate up to 80 people;

Supervise and lead a diverse kitchen staff including the Hog Island Sous Chef and Kitchen or Camp Assistant when in kitchen;

Partner with the FOHI Volunteer Coordinator to conduct trainings, coach, and mentor FOHI volunteers when they are helping in the kitchen, serving, and dining areas;

Create and distribute work schedules for Hog Island Kitchen staff (including meal prep assistance and after-meal clean-up; collaborate with FOHI Volunteer Coordinator to create weekly volunteer opportunities);

Manage the set up and close down of the kitchen at the beginning and end of the Hog Island Camp season;

Design and implement a meal menu while maintaining a budget for each Hog Island session that includes local and sustainably harvested foods;

Review dietary restrictions and preferences of staff, volunteers, and participants. Plan meals to ensure safe, healthy, balanced food options are provided for everyone;

Use environmentally friendly methods (composting, etc.) that reflect Audubon’s devotion to being an environmental organization;

Present the kitchens sustainability and service mission to diners on a regular basis;

Provide complete oversight and preparation of two of the three daily meals for camp staff, volunteers, and participants, and consult with the Sous Chef who is responsible for preparation of the third meal;

Work with the Sous Chef and Kitchen Assistant to prepare “picnic” lunches for campers for on-site field trips and other Hog Island special events;

Oversee waste reduction measures throughout the kitchen;

Order food, beverages, and paper goods;

Ensure transportation of food, beverages, and kitchen supplies to the island;

Participate in weekly meetings with the Seabird Institute staff including Hog Island and Mainland personnel; and

Ensure that all staff, volunteers, and guests feel welcome and are given responsive, friendly, and courteous service at all times

Qualifications and Experience

A minimum of 10 years professional food preparation experience, including experience in a residential camp setting or similar is preferred;

Knowledge of procedures for creating menus, budgeting, and ordering food is desirable;

Knowledge and desire to accommodate diverse dietary restrictions, and food safety protocols preferred;

Proven team management skills to effectively lead a diverse kitchen staff preferred;

Experience training and mentoring kitchen staff in culinary techniques, food safety practices, and menu execution is desirable;

Preferred candidate will be able to stand for extended periods of time and able to lift at least 50 lbs (repeatedly throughout the day), as well as walk up to two miles at a time (with or without accommodation).

Experience with operation of Hobart dish sanitizer, range, mixers, and baking equipment desired;

Must hold or be able to obtain a current certificate as a ‘Certified Food Protection Manager’ from the Maine Department of Health and Human Services prior to commencement of work;

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

Experience or willingness to learn handling row boats and outboard motor boats is desirable;

Experience or willingness to work with volunteers is preferred;

Interest in farm-to-table/slow food movement is greatly appreciated;

Steady demeanor, strong work ethic, and flexibility are of paramount importance to this position.

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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