Palmyra’s research station supports scientific research by TNC, the USFWS, and world-renowned research institutions. Staff are hired on a seasonal basis for approximately 3 months at a time to operate the research station and camp facilities. Board and lodging are provided while on-island.
This is a one-year termed position. There are generally two paid positions in the Research Station’s galley/housekeeping services at a time that will rotate on/off the atoll. Applicants should expect to spend six months of the year on Palmyra, three months at a time. In the gap between tours on the research station, employees are placed into a leave without pay status.
The successful candidate must possess, or be able to obtain, a valid Passport with an expiration date later than your term of employment, proof of a physical examination showing good physical and a current tetanus vaccination.
- The Hospitality Specialist is responsible for set-up and deep cleaning of all research station cabins, associated living areas, bathrooms, showers and recreation areas and the galley. This position is also responsible for planning and preparation of high quality meals, of breakfast, lunch and dinner for research station guests, staff, and volunteers.
- The Hospitality Specialist is responsible for stocking and rotation of all kitchen inventory, general galley and kitchen clean-up including dishes, floors, storage areas, refrigerators and freezers, and for laundry service.
- The Hospitality Specialist is responsible for planning and preparing the camp to receive visitors, and, like all research station staff, should have the ability to respond to medical emergencies and other duties as assigned.
Cooking and hosting at the research station are unique experiences. Although TNC maintains commercial cleanliness standards at the research station, the Palmyra Program does not operate a “commercial kitchen.” To maintain these standards in Palmyra’s challenging environment, our cooks and housekeepers spend approximately 50% of their time deep cleaning. Palmyra’s galley produces meals based on a simple inventory that includes shelf stable items. Producing high quality meals from a predetermined ingredient list requires our cooks to have the ability to make many items from scratch and to have the creativity to incorporate canned and packaged food into high quality meals for guests and staff alike.
RESPONSIBILITIES AND SCOPE
- Will work 6 days per week, in variable weather conditions (hot, humid, wet), at a remote location, on difficult and hazardous terrain, and under physically demanding circumstances. These conditions will involve considerable physical exertion and/or muscular strain, frequent possibility of injury, long hours in isolated settings, exposure to petroleum products, paint and fuels, employees to be on call on 48 hour shifts to allow for 24 hour a day emergency coverage, employees to assist with community chores even on days off.
- Ability to live and work productively within a small and confined community on a remote location for up to 3 months, adjusting with the stations needs to support science and philanthropic endeavors.
- Work and communicate effectively with a diverse group of people, including scientists, field station staff and other guests of the station, providing and obtaining needed information to ensure smooth operations.
- In the event of an emergency atoll staff may be tasked with specific duties to ensure communal safety and welfare. This may include responding to minor/major medical emergencies, tsunami evacuation events, marine rescue events, fuel spills and/or fire containment, etc.
- May direct or convey work instructions to other staff or volunteers.
- Independently analyze and diagnose problems then develop and implement appropriate solutions.
- Consult with supervisor to develop plans for resolution of unusual or complex problems.
- Identify and disseminate lessons learned, best practices and methods, tools, consistencies and inconsistencies across seasons.
- At least 1-year culinary experience in a professional food services environment within the last 5 years. .
- Experience with kitchen operations including: baking, sautéing, grilling, and the preparation and proper handling of meat, fish, assorted cold foods, and meal presentation.
- Experience maintaining a sanitary work environment; Serve Safe or equivalent certification.
- Have previously been CPR/First Aid Certified and willing and capable of obtaining current certification.
- Experience with Microsoft Office Excel and Word; ability to use email to communicate.
- Ability to perform physically demanding work and lift up to 50 pounds, sometimes under adverse conditions.
DESIRED QUALIFICATIONS
- Professional housekeeping experience
- Strong preference for experience providing high quality meals in a remote, camp environment
- Experience of safe knife handling skills.
- Experience cooking items from scratch; example, baking bread from flour
- Experience preparing meals for VIP trips in remote settings
- Wilderness First Responder certification
- Cumulative 1-year experience working in a confined community such as aboard a ship, field camp, or remote field station.
The Nature Conservancy offers competitive compensation, 401k or savings-plan matching for eligible employees, excellent benefits, flexible work policies and a collaborative work environment. We also provide professional development opportunities and promote from within. As a result, you will find a culture that supports and inspires conservation achievement and personal development, both within the workplace and beyond.