• Head Chef - Hog Island

    Job Locations
    US-ME-Bremen
    Type
    Seasonal, Full-Time
    Job Category
    Office/Support Services
    ID
    2019-4261
    City
    Bremen
    State/Province
    ME
  • 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

    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 a dedicated team of volunteers who rotate weekly and 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. The Head Chef will be managing a small team and should be able to maintain a positive attitude and work to maintain high morale.

     

    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 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 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 4, 2020 and run through October 9, 2020. 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. Some weeks will not include a full schedule and full hours may not be expected all weeks.

    Essential Functions

    • Must be available to work from May 4th - October 9th, 2020.  
    • 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 assigned to kitchen duty;
    • 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;
    • Present the kitchen 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 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 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 accommodate diverse dietary restrictions, and food safety protocols;
    • Demonstrated experience managing kitchen staff;
    • Experience with operation of Hobart dish sanitizer, range, mixers, 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;
    • Current TIPS (Training for Intervention Procedures) training card preferred;
    • Experience or desire to learn handling row boats and outboard motor boats is desirable or a willingness to learn;
    • Interest in farm-to-table/slow food movement is greatly appreciated.

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