About Audubon

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. Learn more at www.audubon.org and on Facebook, Twitter and Instagram @audubonsociety.

Position Summary:

The kitchen staff, including the Head Chef, Sous Chef, and Kitchen or Camp 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 Head Chef is responsible for directing kitchen operations, developing meal plans, placing food orders, and preparing meals for up to 80 people (Hog Island staff, volunteers, and participants) on Hog Island in a safe, healthy, and environmentally-friendly manner, for all scheduled Audubon Camp sessions and rentals. She/He/they will direct and schedule the Sous Chef and Kitchen or Camp Assistant and work closely with the FOHI Volunteer Coordinator who will schedule and direct a dedicated team of volunteers who assist in the kitchen, dining room, and elsewhere in the camp. Strong and independent time management skills are required to efficiently schedule time in the kitchen and minimize work beyond 40 hrs/week. She/He/They will order food and beverages while managing kitchen costs and emphasizing sustainable and healthy options. We provide the only food service available on the island, so it is important that she/he/they will review and accommodate dietary restrictions of all staff, guests, and volunteers to provide safe, healthy, and complete dining options. The Head Chef will be managing a small team and should be able to maintain a positive attitude and work to maintain high morale. The kitchen will have to abide by health and safety protocols, and the Head Chef will be responsible for enforcing and abiding by these protocols. Most meals are served buffet style with outdoor seating, though there may be indoor options depending on health policies and weather.

The Head Chef is required to live in Audubon housing on Hog Island in order to perform the functions of this position. Campers, Hog Island staff, and volunteers are provided three meals each day including desserts, 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.

The chef’s unheated private room and bath is located on Hog Island within a five-minute walk over varied terrain to the kitchen. Utilities are supplied by Audubon. This is a full-time, seasonal role that is slated to start on May 4, 2026 and run through October 2, 2026. The work schedule is usually Sunday lunch through mid-day Friday, 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.

• Length of Assignment: May 4th, 2026 – October 2, 2026

• Hours: 40 per week

This role is on-site at the Seabird Institute in Bremen, ME.

Compensation:

$25.00 – $26.00 / hour

Essential Functions

• Must be available to work from May 4 – October 2, 2026.

• Supervise all aspects of the dining room activities necessary to accommodate up to 80 people.

• Supervise the Hog Island Sous Chef and Kitchen or Camp Assistant when in kitchen, and (with the assistance of the Sous Chef and FOHI Volunteer Coordinator) supervise the volunteers when they are providing assistance in the kitchen, serving, and dining areas.

• Create and distribute work schedules (including meal prep assistance and after-meal clean-up; volunteer schedules are created by the FOHI Volunteer Coordinator).

• Manage the set up and close down of the kitchen at the beginning and end of the Hog Island Camp season.

• Design and implement a meal menu for each Hog Island session that reflects an appreciation of and includes local and sustainably-harvested foods.

• Review dietary restrictions and preferences of staff, volunteers, and participants. Plan meals to ensure safe, healthy, balanced food options are provided for everyone.

• Use environmentally friendly methods (composting, etc.) that reflect Audubon’s devotion to being an environmental organization.

• Present the kitchens sustainability and service mission to diners on a regular basis.

• Provide complete oversight and preparation of two of the three daily meals for camp staff, volunteers, and participants, and consult with the Sous Chef who is responsible for preparation of the third meal.

• Work with the Sous Chef to prepare “picnic” lunches for campers for on-site field trips and other Hog Island special events.

• Oversee waste reduction measures throughout the kitchen.

• Order food, beverages, and paper goods.

• Ensure transportation of food, beverages, and kitchen supplies to the island.

• Participate in weekly meetings with the Hog Island staff.

• Maintains and fosters culture of safety.

• Other job duties as given.

Qualifications and Experience:

• A minimum of 10 years professional food preparation experience, including experience in a residential camp setting or similar is preferred.

• Knowledge of procedures for creating menus, budgeting, and ordering food is desirable.

• Knowledge and desire to accommodate diverse dietary restrictions, and food safety protocols preferred.

• Demonstrated experience managing kitchen staff is a plus.

• Preferred candidate will be able remain stationary for extended periods and be able to maneuver at least 50 lbs. repeatedly throughout the day,

• Able to traverse uneven terrain for up to 2 miles at a time with or without reasonable accommodation.

• Experience with operation of Hobart dish sanitizer, range, mixers, and baking equipment desired.

• Must hold or be able to obtain a current certificate as a ‘Certified Food Protection Manager’ from the Maine Department of Health and Human Services prior to commencement of work.

• Current TIPS (Training for Intervention Procedures) training card preferred.

• Experience or willingness to learn handling row boats and outboard motorboats is desirable.

• Interest in farm-to-table/slow food movement is greatly appreciated.

• Steady demeanor, strong work ethic, and flexibility are of paramount importance to this position.

• Commitment to Audubon’s organizational values of care, collaboration, change, integrity, impact, and innovation.

• Experience fostering inclusive and collaborative work environments is valued.

Accommodations:

• Living onsite is a requirement for employment.

EEO Statement

We are an equal opportunity employer and do not discriminate based on race, color, religion, sex, national origin, age, disability, veteran status, or any other protected characteristic outlined by federal, state, or local laws. We are committed to providing an inclusive and accessible hiring process for all candidates.

Accessibility Statement

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