Seasonal Kitchen Assistant

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


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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Position Summary

The Hog Island Kitchen Assistant works in coordination with the Kitchen staff of Hog Island that also includes a Head Chef, Sous Chef, and the help of a group of committed volunteers. The kitchen team provides 3 meals a day for up to 50 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.” 


Under direction from the Head or Sous Chef, the kitchen Assistant will assist with food preparation and clean up including cleaning equipment, cold storage, and pantry spaces. They will assist in acquiring, transporting, and inventorying orders from farms and distributors, including transport to island by boat. They will work closely with a team of dedicated volunteers who will be aiding the kitchen team. The kitchen will have to abide by strict covid-19 protocols and the kitchen assistant 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 Kitchen Assistant is required to live in housing on Hog Island in order to perform the functions of this position. Audubon will provide the Kitchen Assistant with a private room with a private bath. Meals are provided on Hog Island when the kitchen is in operation. The work schedule is 40 hours per week, and the day revolves around meal planning and service that includes breakfast, lunch, and dinner for a six-day/ five-night program schedule. Occasional weekend work is required. Some weeks will not include a full schedule and full hours may not be expected all weeks.


**Candidates must be available from May 21 to September 28, 2021

Essential Functions

  • Assist with food preparation and kitchen assignments.
  • Assist with local acquisition of food and supplies, including pickups from local farms and ferrying groceries across from the mainland.
  • Interface with kitchen volunteers as necessary to ensure safe and efficient task completion.
  • Conduct a monthly inventory of the food in the kitchen.
  • Help maintain a clean and healthy working environment, including regular and deep cleaning of kitchen equipment and spaces.
  • Regular wipe downs and cleaning in accordance with Covid-19 protocols.
  • Assist in implementing waste reduction measures throughout the kitchen, including managing inventories of prepared food.
  • Help to present the kitchen’s sustainability and service mission to diners on a regular basis.

Qualifications and Experience

  • Undergraduate or recent graduate in culinary arts, conservation, or related discipline with experience or interest in culinary arts/and or hospitality; experience at a residential nature camp is desirable.
  • Must be able to stand for extended periods of time and able to lift at least 50 lbs (repeatedly throughout the day), as well as walk up to two miles at a time.
  • Sense of humor, strong work ethic, and flexibility are of paramount importance to this position.
  • Prior professional food service or cooking experience, excellent knife skills, as well as baking experience and/or interest in baking, strongly preferred.
  • Current TIPS (Training for Intervention ProcedureS) training card desirable.
  • Willingness to wear masks according to employer policy to prevent spread of Covid-19.
  • Sincere interest in birds and environmental issues is encouraged, but not required.
  • Interest in farm-to-table/slow food movement is greatly appreciated.
  • Experience with or desire to learn the use of a small motor or rowboats.


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