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).
The kitchen staff, including the Head Chef, Sous Chef, and Kitchen Assistant, with the help of a weekly rotating team of devoted volunteers, provides 3 meals a day for up to 90 people during the course of the 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. S/He 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 ability to accommodate special diets. S/He 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.
As there is no regular boat transportation service to and from Hog Island and the mainland, the Sous Chef is required to live in Audubon housing on Hog Island in order to perform the functions of this position. Campers and Hog Island staff 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.
A private room with nearby shared bath is available in the Bridge. Meals are provided on Hog Island when the kitchen is in operation. Candidates must be available for the period May 4, 2020 to October 9, 2020. 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. Occasional weekend work is required. Some weeks will not include a full schedule and full hours may not be expected all weeks.