Sous Chef at Hog Island Audubon Camp in Maine

Job Details

  • Date Posted: March 8, 2022
  • Location: Bremen, Maine
  • Job Type: Full Time
  • Housing Offered: Yes
  • Experience: 3-5 years

Company Contact

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  • Bremen, Maine

Audubon’s seasonal kitchen staff, including the Head Chef, Sous Chef, and Kitchen Assistant, with the help of a group of devoted 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 Seasonal Hog Island Sous Chef will assist the Head Chef with meal preparation including leading the preparation of full meals. She/He/They 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. She/He/They 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.

Specifics for the role:

  • 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, staff, and FOHI volunteers 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 the preparation of picnic lunches and snacks. Most meals are served buffet style with outdoor seating, though there may be indoor options depending on Covid policies and weather.
  • A private room with a private bath is provided in a shared cabin about a 5-minute walk from the kitchen facility. Meals are provided on Hog Island when the kitchen is in operation.

**Candidates must be available for the period May 9, 2022, to October 6, 2022.

**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.
Essential Functions

  • Work alongside the Head Chef to prepare balanced healthy meals, snacks, and desserts for up to 80 people (Hog Island staff, FOHI volunteers, and participants), for all scheduled Audubon Camp sessions and special events.
  • Assist with set up and close down of kitchen operations at the 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 for the kitchen in the absence of the Head Chef.
  • Help ensure a Covid-19 safe environment with 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 environmentally friendly methods (composting, etc.) that reflect Audubon’s ethos as an environmental organization.
  • Assist the Head Chef and FOHI Volunteer Coordinator with the direction of volunteers when they are 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.

Qualifications and Experience

  • Must be able to work from May 9 – October 6, 2022.
  • A minimum of 2 years of professional food preparation and hospitality experience, including preparation of quick bread 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.
  • Experience handling rowboats and outboard motorboats are 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.
  • Willingness to wear masks when working within groups/teams or interfacing with the public.

* Please see Audubon’s Covid policy below.