Sous Chef Shoals Marine Lab

USNH Employees should apply within Workday through the Jobs Hub app

This supervisory position supports all aspects of operating the Shoals Marine Laboratory kitchen on Appledore Island, working under the Head Chef to oversee kitchen staff, student workers, and volunteers. Responsibilities include assisting with the planning and preparation of 20+ meals per week for up to 100 residents and visitors, ensuring meals are made from scratch with locally sourced ingredients when possible. The role also involves meal planning, food procurement, kitchen maintenance, and maintaining a clean and safe workspace. Additionally, the position takes full responsibility for kitchen operations when the Head Chef is off the island, emphasizing sustainability and food waste reduction. The individual fosters an inclusive and welcoming environment and provides excellent customer service. Availability for emergency response while on duty, serving as a crew member on commercial vessels, and operating small boats are key responsibilities. Other duties may be assigned as needed.

Duties/Responsibilities

• This is a supervisory position involving all aspects of operating the Shoals Marine Laboratory kitchen on Appledore Island.

• Under the supervision of the Head Chef supervise all employees working in the SML kitchen, consisting of a small core team, student workers, and occasional volunteers.

• Assist and sometimes lead the planning and preparation of 20+ meals per week for Appledore Island for up to 100 residents and additional groups of day visitors. Primarily from scratch utilizing local producers when feasible to produce hearty and well balanced healthy meals.

• Regular duties include participation in regular meal planning, special event meal planning, food preparation, food transportation, kitchen cleaning, dishwashing, and food storage.

• Maintain a clean and safe operating environment in the SML kitchen at all times.

• Maintain responsibility for SML kitchen operations when SML’s Head Chef is off island.

• Responsibility for food procurement under supervision of the SML Head Chef.

• Maintain a keen focus on sustainability and food waste reduction.

• Provide exemplary customer service.

• Foster a safe, inclusive, and welcoming environment for students, researchers, and visitors.

• Implement initiatives related to diversity, equity, and inclusion.

• Expected to be available for consultation and emergency response at all times, on days scheduled to be working, and while on SML property and vessels.

• Serve as a crew member on board a commercial vessel, and operator of small vessels.

• Other duties as assigned.

Minimum Acceptable Education & Experience:

• Experience managing dining services teams in successful execution of regular meal service for large groups.

• Ensure a culture of cooking from scratch when possible and in a healthy manner.

• Experience in addressing allergy, food preferences and food intolerances in a discrete and safe manner.

• Knowledge of basic computer skills; proven organization skills; attention to detail along with experience managing multiple tasks.

• Applicants must be eligible for employment in the United States. 

• Selected candidates must be able to successfully participate in pre-employment and random drug testing. 

• Meet the University of New Hampshire’s hiring requirements for both criminal and driving history (background checks are required).

• Applicants must have interest in working in a remote educational environment. 

• Good communication skills and ability to work well with students, faculty and other staff members in an isolated environment.

• ServSafe Manager Certificate (or willingness to obtain in first two weeks of employment).

Required Licenses & Certifications:

• Serve as a crew member on board a commercial or an oceanographic vessel, Valid Drivers License and Safe Driving Record.

Required Knowledge, Skills & Abilities: