National Audubon Society
Hog Island is a 333-acre island located in the town of Bremen, Maine. It is the site of the Audubon Camp in Maine, a resident facility that provides on-site instruction in ornithology and natural history and local field trips. A commercial-grade kitchen is part of the dining building known as “The Bridge.” Food and supplies are delivered to the mainland dock and the kitchen staff must coordinate delivery to Hog Island by camp boat, or transport it aboard a small outboard motor boat.
As there is no regular boat transportation service to and from Hog Island and the mainland, the Assistant 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. Dinner activities may last under 7 or 8 PM. All-day field trips will require preparation of picnic lunches and snacks.
Bunk-style housing and utilities on Hog Island are provided and shared with at least two other Audubon staff members. Bath facilities are shared and located in an adjacent building. Meals are provided on Hog Island when the kitchen is in operation.
Candidates must be available for the approximate period May 12 through October 8, 2015. The work schedule is for six-day/five-night programs. The work day revolves around meal planning and service that includes breakfast, lunch and dinner and has a 40 hour/week work schedule.
Assist the Head Chef with the management of volunteers who provide assistance in both the kitchen and dining room areas; create and distribute daily work schedules (including meal prep assistance and after-meal clean-up);
Assist in overseeing dining room activities necessary to accommodate up to 90 people and take full responsibility of the kitchen in the absence of the Head Chef;
Create and utilize environmental friendly methods (composting, reusable napkins, etc) that reflect Audubon’s image as an environmental organization;
Work alongside the Head Chef to prepare meals for 90 people (Hog Island staff 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; and
Provide complete oversight and independent preparation of one meal/day to be determined by Head Chef; assist him/her with a second meal.
Qualifications and Experience:
A minimum of 3 years professional food preparation experience, including experience in a residential camp setting
Knowledge of procedures for ordering food
Demonstrated experience managing various kitchen staff
Experience with operation of dishwasher, range, and baking equipment
Must hold or be able to obtain a current certificate as a ‘Certified Food Protection Manager’ from the Maine Department of Health and Human Services prior to commencement of work
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
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