The National Audubon Society is hiring a
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 using science, advocacy, education, and on-the-ground conservation. Audubon’s state, regional, national, and international programs, nature centers, and chapters have an unparalleled wingspan that reaches millions of people each year to inform, inspire, and unite diverse communities in conservation action. As a sentinel species, we recognize that the fate of birds is inextricably tied to the fate of us all.
Audubon has more than 700 staff working across the United States and seven countries in 17 state and regional offices, 41 nature centers, and 23 wildlife sanctuaries. Together as one Audubon, we aspire to alter the course of climate change and habitat loss, leading to healthier bird populations and reversing current trends in biodiversity loss.
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 will bring new creativity, effectiveness, and leadership to our work throughout the hemisphere.
The kitchen staff, including the Head Chef, Sous Chef, and Kitchen 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 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.
The Sous Chef is preferred 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 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 unheated room with private bath is provided in a shared cabin about 5 minute walk from the kitchen facility. Meals are provided on Hog Island when the kitchen is in operation. Preferred candidates will be available for the period May 5, 2023 to October 5, 2023. 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. Weekend work is required. Some weeks will not include a full schedule and full hours may not be expected all weeks.
$17.00 / 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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All new hires must be fully vaccinated prior to their start of employment unless they are pre-qualified by HR for exemption.