Description

Working as kitchen staff at an island-based summer camp offers a unique and professionally rewarding experience. In addition to preparing meals that support a vibrant community of campers and staff, you become an integral part of a mission-driven environment centered on learning, connection, and the outdoors. Room and board included and no need for a car. Time off can be spent birding along the shoreline, hiking scenic coastal trails, exploring sandy coves, and participating in engaging evening programs.

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

Requirements

• 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.