Company description

The National Audubon Society is a nonprofit conservation organization that protects birds and the places they need today and tomorrow. We work throughout the Americas towards a future where birds thrive because Audubon is a powerful, diverse, and ever-growing force for conservation. Audubon has more than 700 staff working across the hemisphere and more than 1.5 million active supporters. North America has lost three billion birds since 1970, and more than 500 bird species are at risk of extinction across Latin America and the Caribbean. Birds act as early warning systems about the health of our environment, and they tell us that birds – and our planet – are in crisis. Together as one Audubon, we are working to alter the course of climate change and habitat loss, leading to healthier bird populations and reversing current trends in biodiversity loss. We do this by implementing on-the-ground conservation, partnering with local communities, influencing public and corporate policy, and building community. Audubon is committed to a culture of workplace excellence, where our talented and diverse staff are deeply engaged with a strong sense of belonging. The birds Audubon pledges to protect differ in color, size, behavior, geographical preference, and countless other ways. By honoring and celebrating the equally remarkable diversity of the human species, Audubon brings new creativity, effectiveness, and leadership to our work throughout the hemisphere.'

Job description

The kitchen staff, including the Head Chef, Sous Chef, and Kitchen or Camp Assistant, with the help of a group of 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 diners.

The Head Chef is responsible for directing kitchen operations, developing meal plans, placing food orders, and preparing meals for up to 80 people on Hog Island in a safe, healthy, and environmentally-friendly manner, for all scheduled Audubon Camp sessions and rentals. 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. 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 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.

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 and dinner activities. 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.

Essential Functions:

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

· Supervise and lead a diverse kitchen staff when in kitchen;

· Partner with the FOHI Volunteer Coordinator to conduct trainings, coach, and mentor 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 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

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

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

March 15, 2025