The National Audubon Society is a nonprofit conservation organization that protects birds and the places they need today and tomorrow. We work throughout the Americas towards a future where birds thrive because Audubon is a powerful, diverse, and ever-growing force for conservation. Audubon has more than 700 staff working across the hemisphere and more than 1.5 million active supporters.
North America has lost three billion birds since 1970, and more than 500 bird species are at risk of extinction across Latin America and the Caribbean. Birds act as early warning systems about the health of our environment, and they tell us that birds – and our planet – are in crisis. Together as one Audubon, we are working to alter the course of climate change and habitat loss, leading to healthier bird populations and reversing current trends in biodiversity loss. We do this by implementing on-the-ground conservation, partnering with local communities, influencing public and corporate policy, and building community.
Audubon is committed to a culture of workplace excellence, where our talented and diverse staff are deeply engaged with a strong sense of belonging. The birds Audubon pledges to protect differ in color, size, behavior, geographical preference, and countless other ways. By honoring and celebrating the equally remarkable diversity of the human species, Audubon brings new creativity, effectiveness, and leadership to our work throughout the hemisphere.
The kitchen staff, including the Head Chef, Sous Chef, and Kitchen or Camp Assistant, with the help of a group of devoted Friends of Hog Island (FOHI) volunteers, provides 3 meals a day for up to 80 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 Head Chef is responsible for directing kitchen operations, developing meal plans, placing food orders, and preparing meals for up to 80 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. She/He/they will direct and schedule the Sous Chef and Kitchen or Camp Assistant and work closely with the FOHI Volunteer Coordinator who will schedule and direct a dedicated team of volunteers who assist in the kitchen, dining room, and elsewhere in the camp. Strong and independent time management skills are required to efficiently schedule time in the kitchen and minimize work beyond 40 hrs/week. She/He/They 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 she/he/they 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. The kitchen will have to abide by health and safety protocols and the Head Chef will be responsible for enforcing and abiding by these protocols. Most meals are served buffet style with outdoor seating, though there may be indoor options depending on health policies and weather.
The Head Chef is preferred 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 April 29, 2024 and run through October 4, 2024. The work schedule is usually Sunday lunch through mid-day Friday, 40 hours per week, and the day revolves around meal planning and service that includes breakfast, lunch and dinner. Weekend work is required. Some weeks will not include a full schedule and full hours may not be expected all weeks.
$23.50 / hour
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 identity, 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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