Sous Chef

National Audubon Society•Bremen, ME

10d•$21 - $23•Onsite

About The Position

The National Audubon Society is a leading nonprofit conservation organization with 120 years of science-based, community-driven impact, dedicated to protecting birds and the places they need, today and tomorrow. Birds are powerful indicators of our planet’s health, acting as sentinels that warn us of environmental change and inspire action. Audubon works across the Western Hemisphere, driven by the understanding that what is good for birds is good for the planet. Through a collaborative, bipartisan approach across habitats, borders, and the political spectrum, Audubon drives meaningful and lasting conservation outcomes. With 800 staff and over 1.9 million supporters, Audubon is a dynamic and ever-growing force committed to ensuring a better planet for both birds and people for generations to come. 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 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 preparation of picnic lunches and snacks. Most meals are served buffet style with outdoor seating, though there may be indoor options depending on health policies and weather. A private unheated room with private bath is provided in a shared cabin about 5-minute walk from the kitchen facility. Preferred candidates will be available for the period May 6, 2026, to October 2, 2026. 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.

Requirements

A minimum of 2 years professional food preparation and hospitality experience, including preparation of quick breads and baking preferred.
Knowledge of special diets, 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 preferred.
Current TIPS (Training for Intervention Procedures) training card preferred.
Current ServeSafe credential is desirable.
Must be able to pass a federal background check.
Experience handling row boats and outboard motorboats is desirable.
Preferred candidate will be able remain stationary for extended periods and be able to maneuver at least 50 lbs. repeatedly throughout the day.
A positive outlook and the desire to be part of a tight-knit team of passionate people.
Commitment to Audubon’s organizational values of care, collaboration, change, integrity, impact, and innovation.
Experience fostering inclusive and collaborative work environments is valued.
Living onsite is a requirement for employment.

Responsibilities

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 beginning and end of the camp sessions.
Provide complete oversight and independent preparation of at least one meal per day to be determined by Head Chef; assist with a second meal.
Assist in overseeing dining room activities and take full responsibility of the kitchen in the absence of the Head Chef.
Help ensure a 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.
Participate in weekly meetings with the Hog Island staff.
Maintains and fosters culture of safety.
Other job duties as given.