• Chef, Seasonal

    Job Locations
    Seasonal, Full-Time
    Job Category
    Office/Support Services
  • Overview

    Now in its second century, Audubon is dedicated to protecting birds and other wildlife and the habitat that supports them. Audubon’s mission is engaging people in bird conservation on a hemispheric scale through science, policy, education and on-the-ground conservation action.  By mobilizing and aligning its network of Chapters, Centers, State and Important Bird Area programs in the four major migratory flyways in the Americas, the organization will bring the full power of Audubon to bear on protecting common and threatened bird species and the critical habitat they need to survive.  And as part of BirdLife International, Audubon will join people in over 100 in-country organizations all working to protect a network of Important Bird Areas around the world, leveraging the impact of actions they take at a local level.  What defines Audubon’s unique value is a powerful grassroots network of nearly 500 local chapters, 23 state offices, 41 Audubon Centers, Important Bird Area Programs in 50 states, and 700 staff across the country.  Audubon is a federal contractor and an Equal Opportunity Employer (EOE).



    Position Summary

    Hog Island is a 333-acre island located in the township of Bremen, Maine. It is the site of the Audubon Camp in Maine, a resident summer facility that provides on-site instruction in ornithology and natural history and local field trips for adults, teens and families. A commercial-grade kitchen is part of the dining building known as “The Bridge.”
    Tobacco use is prohibited in or near any buildings on hog island. Food and supplies are delivered to the mainland dock and the kitchen staff must transport food to Hog Island by camp boat (pontoon or small outboard motor boat). The kitchen staff, including the Head Chef, Sous Chef, and Kitchen Assistant, with the help of a group of devoted volunteers, provides 3 meals a day for up to 90 people during the course of the 6-day, 5-night camp sessions.

    The Head Chef is responsible for directing kitchen operations, developing meal plans, placing food orders, and preparing meals for up to 90 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. S/he will direct and schedule the Sous Chef and Kitchen Assistant and work closely with the volunteer coordinator to schedule and direct the volunteers who assist in the kitchen and dining room. Strong and independent time management skills are required to efficiently schedule time in the kitchen and minimize work beyond 40 hrs/week. S/he will order food and beverages while managing kitchen costs and emphasizing sustainable and healthy options. We provide the only food service available on the island so it is important that S/he will review and accommodate dietary restrictions of all staff, guests, and volunteers to provide safe, healthy, and complete dining options.


    As there is no regular boat transportation service to and from Hog Island and the mainland, the Head Chef is required to live in Audubon housing on Hog Island in order to perform the functions of this position. Campers, Hog Island staff, and 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.
    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 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 May 6, 2019 and run through October 2, 2019. The work schedule is usually Sunday through mid-day Friday, 40 hours per week, and the day revolves around meal planning and service that includes breakfast, lunch and dinner.  Occasional weekend work is required. 

    Essential Functions

    • Must be available to work from May - October 2nd, 2019.  
    • Supervise all aspects of the dining room activities necessary to accommodate up to 90 people;
    • Supervise the Hog Island Sous Chef and Kitchen Assistant, and (with the assistance of the Sous Chef), supervise the volunteers who provide assistance in both the kitchen and dining room areas;
    • Create and distribute work schedules (including meal prep assistance and after-meal clean-up; volunteer schedules are created by the volunteer coordinator);
    • 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 for each Hog Island session that reflects an appreciation of and includes local and sustainably-harvested foods;
    • Review dietary restrictions and preferences of staff, volunteers, and participants.  Plan meals to ensure safe, healthy food options are provided for everyone.
    • Use environmental friendly methods (composting, reusable napkins, etc.) that reflect Audubon’s devotion to being an environmental organization;
    • 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 to prepare “picnic” lunches for campers for on-site field trips and other Hog Island special events;
    • Review daily work schedule prepared by the Sous Chef (including meal prep assistance and after-meal clean-up);
    • Order food and beverages;
    • Transport food, beverages, and kitchen supplies to the island; and
    • Participate in weekly meetings with the Hog Island staff.

    Qualifications and Experience

    • A minimum of 10 years professional food preparation experience, including experience in a residential camp setting or similar;
    • Knowledge of procedures for creating menus, budgeting, and ordering food;
    • Knowledge and desire to accomodate diverse dietary restrictions, and food safety protocols;
    • Demonstrated experience managing kitchen staff;
    • Experience with operation of Hobart dish sanitizer, range, and baking equipment;
    • 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;
    • Must hold or be able to obtain a current TIPS (Training for Intervention ProcedureS) training card


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