Relief Head Chef - Shoals Marine Lab

USNH Employees should apply within Workday through the Jobs Hub app

Internal candidate identified

This position oversees the operations of the Shoals Marine Laboratory kitchen on Appledore Island, leading the planning and preparation of 20+ meals per week for up to 100 residents and visitors. Responsibilities include menu planning, food purchasing, budgeting, and ensuring meals are made primarily from scratch using local ingredients when possible. The role involves supervising and scheduling kitchen staff, student workers, and volunteers while maintaining relationships with food suppliers, with an emphasis on sustainability and food waste reduction. Additionally, the position ensures compliance with health and safety regulations, upholds a clean and safe kitchen environment, and provides excellent customer service. The individual fosters an inclusive and welcoming community and communicates with island residents about food sourcing. Availability for emergency response while on duty, serving as a crew member on a commercial vessel, and potentially operating small boats are also key responsibilities. Other duties may be assigned as needed.

Duties/Responsibilities

• Supervise operations of the Shoals Marine Laboratory kitchen on Appledore Island.

• Lead the planning and preparation of 20+ meals per week for Appledore Island for up to 100 residents and additional groups of day visitors, and on island catering.

• Primarily from scratch utilizing local producers when feasible to produce hearty and well balanced healthy meals.

• Maintain and coordinate relationships with food suppliers, with an emphasis on local ingredients and farms and fishers.

• Supervise and schedule all employees working in the SML kitchen, consisting of a small core team, student workers, and occasional volunteers in collaboration with Island Coordinator team.

• Develops and maintains a professional team that reflects courtesy, civility, and mutual respect.

• Maintain responsibility for menu planning, management of dietary restrictions, food purchasing and budgeting, food transportation, kitchen cleaning, dishwashing, and food storage.

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

• Ensure compliance with Maine Department of Health regulations, utilizing FDA HACCP and Serve Safe guidelines to ensure safe food storage and preparation

• Maintain cleanliness and safe operating environment of kitchen at all times.

• Provide exemplary customer service.

• Communicate with island community about food – ingredients, sharing sources as needed and possible.

•  Foster a safe, inclusive, and welcoming environment for staff, 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 Qualifications

Minimum Acceptable Education & Experience:

• Experience as a head or executive chef successfully leading dining services teams in successful execution of regular meal service for large groups of more than 50. 

• 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).