Sous Chef Shoals Marine Lab

University of New Hampshire

12d•$1,250 - $1,250•Onsite

About The Position

This supervisory position supports all aspects of operating the Shoals Marine Laboratory kitchen on Appledore Island, working under the Head Chef to oversee kitchen staff, student workers, and volunteers. Responsibilities include assisting with the planning and preparation of 20+ meals per week for up to 100 residents and visitors, ensuring meals are made from scratch with locally sourced ingredients when possible. The role also involves meal planning, food procurement, kitchen maintenance, and maintaining a clean and safe workspace. Additionally, the position takes full responsibility for kitchen operations when the Head Chef is off the island, emphasizing sustainability and food waste reduction. The individual fosters an inclusive and welcoming environment and provides excellent customer service. Availability for emergency response while on duty, serving as a crew member on commercial vessels, and operating small boats are key responsibilities. Other duties may be assigned as needed. This is a supervisory position involving all aspects of operating the Shoals Marine Laboratory kitchen on Appledore Island. Under the supervision of the Head Chef supervise all employees working in the SML kitchen, consisting of a small core team, student workers, and occasional volunteers. Assist and sometimes lead the planning and preparation of 20+ meals per week for Appledore Island for up to 100 residents and additional groups of day visitors. Primarily from scratch utilizing local producers when feasible to produce hearty and well balanced healthy meals. Regular duties include participation in regular meal planning, special event meal planning, food preparation, food transportation, kitchen cleaning, dishwashing, and food storage. Maintain a clean and safe operating environment in the SML kitchen at all times. Maintain responsibility for SML kitchen operations when SML’s Head Chef is off island. Responsibility for food procurement under supervision of the SML Head Chef. Maintain a keen focus on sustainability and food waste reduction. Provide exemplary customer service. Foster a safe, inclusive, and welcoming environment for students, researchers, and visitors. Implement initiatives related to diversity, equity, and inclusion. Expected to be available for consultation and emergency response at all times, on days scheduled to be working, and while on SML property and vessels. Serve as a crew member on board a commercial vessel, and operator of small vessels. Other duties as assigned. Shoals Marine Laboratory (SML) is a residential, teaching facility located on Appledore Island, Isles of Shoals, Maine. The island field station is open seasonally from May-September, and supports students, faculty, visitors and staff in a close-knit, sustainable community. Room and board are provided for island staff. All staff serve the island community as a team with each department working together to support SML’s programs. It is everyone’s responsibility to foster a safe, inclusive, and welcoming environment for all. Living and working on a remote island is a unique experience which requires that everyone pitch in to help, even when it is not part of their job description, or during their scheduled hours. This includes, but is not limited to helping clean up after meals, helping transport goods from the vessels to other locations on the island, operating as crew aboard vessels, and generally being supportive and helpful with other members of our community. The University of New Hampshire is committed to providing a safe environment for all persons, including but not limited to children, and to prevent and respond to abuse, neglect and crimes against children. All UNH youth program staff shall be subject to a criminal background check as required by NH State Law. Staff and volunteers will also be required to complete periodic child safety training. Residential position that requires living on remote island 5 nights a week. Position dates May 4-September 13, 2026. 40 hours a week with occasional overtime.

Requirements

Experience managing dining services teams in successful execution of regular meal service for large groups.
Ensure a culture of cooking from scratch when possible and in a healthy manner.
Experience in addressing allergy, food preferences and food intolerances in a discrete and safe manner.
Knowledge of basic computer skills; proven organization skills; attention to detail along with experience managing multiple tasks.
Applicants must be eligible for employment in the United States.
Selected candidates must be able to successfully participate in pre-employment and random drug testing.
Meet the University of New Hampshire’s hiring requirements for both criminal and driving history (background checks are required).
Applicants must have interest in working in a remote educational environment.
Good communication skills and ability to work well with students, faculty and other staff members in an isolated environment.
ServSafe Manager Certificate (or willingness to obtain in first two weeks of employment).
Serve as a crew member on board a commercial or an oceanographic vessel, Valid Drivers License and Safe Driving Record.
Experience managing food service in remote locations or aboard vessels for large groups of people.
Experience working with local food producers and vendors to develop fresh and local menus.
Positive energy and leadership, interest in healthy and sustainable cuisine, and experience accommodating dietary restrictions.
ServSafe Manager Certificate (or willingness to obtain).

Nice To Haves

We are especially interested in candidates with interests in sustainable and local food.

Responsibilities

Supervise all employees working in the SML kitchen, consisting of a small core team, student workers, and occasional volunteers.
Assist and sometimes lead the planning and preparation of 20+ meals per week for Appledore Island for up to 100 residents and additional groups of day visitors.
Primarily from scratch utilizing local producers when feasible to produce hearty and well balanced healthy meals.
Participate in regular meal planning, special event meal planning, food preparation, food transportation, kitchen cleaning, dishwashing, and food storage.
Maintain a clean and safe operating environment in the SML kitchen at all times.
Maintain responsibility for SML kitchen operations when SML’s Head Chef is off island.
Responsibility for food procurement under supervision of the SML Head Chef.
Maintain a keen focus on sustainability and food waste reduction.
Provide exemplary customer service.
Foster a safe, inclusive, and welcoming environment for students, researchers, and visitors.
Implement initiatives related to diversity, equity, and inclusion.
Expected to be available for consultation and emergency response at all times, on days scheduled to be working, and while on SML property and vessels.
Serve as a crew member on board a commercial vessel, and operator of small vessels.
Other duties as assigned.