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 transport food and supplies to Hog Island using camp boats; a pontoon boat or a small outboard motor boat. Tobacco use is prohibited in or near any buildings on hog island.
A commercial-grade kitchen is part of the dining building known as “The Bridge.” The kitchen staff, including the Head Chef, Sous Chef, and Kitchen Assistant, with the help of a group of devoted volunteers, provides 3 meals a day for up to 90 people during the course of the 6-day, 5-night camp sessions. 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.
As there is no regular boat transportation service to and from Hog Island and the mainland, the Sous 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 and dinner activities may last until 7 or 8 PM. All-day field trips require preparation of picnic lunches and snacks.
A private room with nearby shared bath is available in the Bridge. Meals are provided on Hog Island when the kitchen is in operation. Candidates must be available for the period May 10, 2019 to October 1, 2019. 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.
- Work alongside the Head Chef to prepare meals for up to 90 people (Hog Island staff, 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 one meal/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;
- Ensure the health and safety of all diners, by understanding and accomodating dietary restrictions and allergies;
- Create and use environmental friendly methods (composting, reusable napkins, etc.) that reflect Audubon’s image as an environmental organization; and
- Assist the Head Chef with the management of volunteers who provide assistance in both the kitchen and dining room areas; (including meal prep assistance and after-meal clean-up)
- A minimum of 2 years professional food preparation and hospitality experience, including preparation of quick breads and baking;
- Knowledge of special diets and common alergens and appropriate kitchen protocals to maintain a safe dining experiance for all diners;
- Experience with operation of Hobart dish sanitizer, range, baking equipment and kitchen appliances;
- Must hold or be able to obtain a current TIPS (Training for Intervention ProcedureS) training card;
- Current Servesafe credential is desirable;
- 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; and
- A positive outlook and the desire to be part of a tight-knit team of passionate people.