Seasonal Sous Chef

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 approximately 450 local chapters, 120 campus chapters, 17 state and regional offices, 34 Audubon Centers, Important Bird Area Programs in 50 states, and 700 staff across the country. 

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 identify, 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.

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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 50 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 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 interest in accommodating 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. The kitchen will have to abide by strict covid-19 protocols and the Sous Chef will be responsible to abide by these protocols and implement some of the enhanced cleaning regimens required.

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 private bath is provided in a shared cabin about 5 minute walk from kitchen facility. Meals are provided on Hog Island when the kitchen is in operation. Candidates must be available for the period May 19, 2021 to September 29, 2021. 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.

• Work alongside the Head Chef to prepare balanced healthy meals, snacks, and desserts for up to 50 people (Hog Island staff, volunteers, and participants), for all scheduled Audubon Camp sessions and special events.
• Assist with set up and close down of kitchen operations at beginning and end of the camp sessions.
• Provide complete oversight and independent preparation of one meal/day to be determined by Head Chef; assist with a second meal.
• Assist in overseeing dining room activities and take full responsibility of the kitchen in the absence of the Head Chef.
• Help ensure a Covid-19 safe environment with regular wipe downs, adherence to, and enforcement of safety protocols.
• Ensure the health and safety of all diners, by understanding and accommodating dietary restrictions and allergies.
• Create and use environmental friendly methods (composting, etc.) that reflect Audubon’s ethos as an environmental organization.
• Assist the Head Chef and Volunteer Coordinator with the direction of volunteers when providing assistance in the kitchen or dining room areas; (including meal prep assistance and after-meal clean-up).
• Help to present the kitchen’s sustainability and service mission to diners on a regular basis.

• A minimum of 2 years professional food preparation and hospitality experience, including preparation of quick breads and baking.
• Knowledge of special diets and common allergens and appropriate kitchen protocols to maintain a safe dining experience for all diners.
• Experience with operation of Hobart dish sanitizer, range, baking equipment and kitchen appliances.
• Current TIPS (Training for Intervention Procedures) training card preferred.
• Current Servesafe credential is desirable.
• Willingness to wear masks according to employer policy to prevent spread of Covid-19.
• Experience handling row boats and outboard motor boats is desirable.
• Capable of standing for various periods of time, as well as the ability to carry up to 50 pounds.
• A positive outlook and the desire to be part of a tight-knit team of passionate people.