4 jobs found in bremen

National Audubon Society Outreach Assistant - Seasonal US-ME-Bremen Job ID: 2020-4294 Type: Seasonal, Full-Time # of Openings: 1 Category: Education/Teaching National Audubon Society Overview Now in its second century, Audubon is dedicated to protecting birds and other wildlife and the habitat that supports them. Audubon’s mission is engaging people in bird conservation on a hemispheric scale through science, policy, education and on-the-ground conservation action. By mobilizing and aligning its network of Chapters, Centers, State and Important Bird Area programs in the four major migratory flyways in the Americas, the organization will bring the full power of Audubon to bear on protecting common and threatened bird species and the critical habitat they need to survive. And as part of BirdLife International, Audubon will join people in over 100 in-country organizations all working to protect a network of Important Bird Areas around the world, leveraging the impact of actions they take at a local level. What defines Audubon’s unique value is a powerful grassroots network of nearly 500 local chapters, 23 state offices, 41 Audubon Centers, Important Bird Area Programs in 50 states, and 700 staff across the country. Audubon is a federal contractor and an Equal Opportunity Employer (EOE). Responsibilities Initial 1-2 week participation in seabird island field work including, but not limited to, bird counts and weather data collection, 3-hr observation stints from small unheated blinds, bird handling, measuring, banding, data entry and assisting with habitat management projects at an assigned island research site using binoculars (not provided) and spotting scopes (supplied) to aid in the collection of data as specified by the Island Supervisor;** Train with Education staff to learn: Audubon and early SRP history; how to identify Gulf of Maine seabirds; natural history of the Maine Coast with the goal of working independently as tour interpretive narrator; Serve as interpreter, field naturalist and store-keeper aboard commercial puffin-watching tours departing from New Harbor and Boothbay Harbor to Eastern Egg Rock, offshore in Muscongus Bay; Write social media posts and support weekly Seabird Island News publication. Train with the Project Puffin Visitor Center Manager to learn: operation of remote wildlife cam equipment; operation of point-of-sale system; Visitor Center interpreter and inventory management procedures; Maintain inventory and sell books and seabird-related items aboard the commercial tours and at Project Puffin Visitor Center; Promote SRP’s mission, and encourage tour participants and PPVC visitors to financially support the Program; Assist mainland staff with logistics, which includes driving to boat docks, bus and limo stops as needed; Assist mainland-based staff with procurement of supplies, packing groceries, research supplies and mail in waterproof island transport bags; cleaning and filling water jugs for resupplying research stations, etc.; Greet and guide new Seabird Restoration Program volunteers. Help them with shopping and packing of supplies for the remote island field camps. Work with Island Research Coordinator and additional staff in early / mid-May to assist in set-up of Field Camps on offshore seabird nesting islands . Qualifications Must be pursuing bachelor’s degree (or currently hold a degree) in Environmental Education, Environmental Studies, Biology or similar background. Previous experience in environmental education, bird-watching, and teaching public programs is required. Proficient in all Microsoft Office applications. Willingness and ability to camp in extreme weather, sit in small observation blinds with limited visibility for three-hour observation periods, and spend time at sea (on boats) is required. An upbeat and outgoing personality with a deep appreciation for wildlife conservation is a must. Excellent communications skills with ability to write clearly. Must be able to climb over rugged terrain and lift approximately 50 lbs with or without a reasonable accommodation. Must possess a valid driver's license, as well as, personal pair of good quality binoculars. Ability to work independently and as part of a team, and to get along with people of diverse backgrounds . Familiarity with spotting scopes, point-of-sale register system, camping equipment is a plus. Additional Information: 2-person sized personal tents will be required (not furnished) for housing on the seabird islands. Wood platforms for tents on seabird islands will be provided. Sleeping bags and ground pad will be required (not furnished). Drinking water, food and propane for cooking are brought via boat and carried by hand to the field camps. **Assistants will be living in primitive camping conditions. These conditions include no running water, composting toilets, etc. Solar panels will provide limited electricity. PI117140431

National Audubon Society Head Chef - Hog Island US-ME-Bremen Job ID: 2019-4261 Type: Seasonal, Full-Time # of Openings: 1 Category: Office/Support Services National Audubon Society Overview Now in its second century, Audubon is dedicated to protecting birds and other wildlife and the habitat that supports them. Audubon’s mission is engaging people in bird conservation on a hemispheric scale through science, policy, education and on-the-ground conservation action. By mobilizing and aligning its network of Chapters, Centers, State and Important Bird Area programs in the four major migratory flyways in the Americas, the organization will bring the full power of Audubon to bear on protecting common and threatened bird species and the critical habitat they need to survive. And as part of BirdLife International, Audubon will join people in over 100 in-country organizations all working to protect a network of Important Bird Areas around the world, leveraging the impact of actions they take at a local level. What defines Audubon’s unique value is a powerful grassroots network of nearly 500 local chapters, 23 state offices, 41 Audubon Centers, Important Bird Area Programs in 50 states, and 700 staff across the country. Audubon is a federal contractor and an Equal Opportunity Employer (EOE). Responsibilities Must be available to work from May 4th - October 9th, 2020. Supervise all aspects of the dining room activities necessary to accommodate up to 90 people; Supervise the Hog Island Sous Chef and Kitchen Assistant, and (with the assistance of the Sous Chef), supervise the volunteers assigned to kitchen duty; Create and distribute work schedules (including meal prep assistance and after-meal clean-up; volunteer schedules are created by the 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 food options are provided for everyone. Use environmental friendly methods (composting, reusable napkins, etc.) that reflect Audubon’s devotion to being an environmental organization; Present the kitchen 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 and beverages; Transport food, beverages, and kitchen supplies to the island; and Participate in weekly meetings with the Hog Island staff. Qualifications A minimum of 10 years professional food preparation experience, including experience in a residential camp setting or similar; Knowledge of procedures for creating menus, budgeting, and ordering food; Knowledge and desire to accommodate diverse dietary restrictions, and food safety protocols; Demonstrated experience managing kitchen staff; Experience with operation of Hobart dish sanitizer, range, mixers, and baking equipment; 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 desire to learn handling row boats and outboard motor boats is desirable or a willingness to learn; Interest in farm-to-table/slow food movement is greatly appreciated. PI116627142

National Audubon Society Kitchen Assistant - Hog Island US-ME-Bremen Job ID: 2019-4263 Type: Seasonal, Full-Time # of Openings: 1 Category: Office/Support Services National Audubon Society Overview Now in its second century, Audubon is dedicated to protecting birds and other wildlife and the habitat that supports them. Audubon’s mission is engaging people in bird conservation on a hemispheric scale through science, policy, education and on-the-ground conservation action. By mobilizing and aligning its network of Chapters, Centers, State and Important Bird Area programs in the four major migratory flyways in the Americas, the organization will bring the full power of Audubon to bear on protecting common and threatened bird species and the critical habitat they need to survive. And as part of BirdLife International, Audubon will join people in over 100 in-country organizations all working to protect a network of Important Bird Areas around the world, leveraging the impact of actions they take at a local level. What defines Audubon’s unique value is a powerful grassroots network of nearly 500 local chapters, 23 state offices, 41 Audubon Centers, Important Bird Area Programs in 50 states, and 700 staff across the country. Audubon is a federal contractor and an Equal Opportunity Employer (EOE). Responsibilities Assist with food preparation and kitchen assignments; Assist with local acquisition of food and supplies, including pickups from local farms and ferrying groceries across from the mainland; Interface with kitchen volunteers as necessary to ensure safe and efficient task completion; Conduct a monthly inventory of the food in the kitchen; and Help maintain a clean and healthy working environment and assist with deep cleaning of kitchen equipment and spaces. Assist in implementing waste reduction measures throughout the kitchen; Help to present the kitchen’s sustainability and service mission to diners on a regular basis. Qualifications Candidate must be available to work from May 4 - October 9, 2020. This is a seasonal role. Undergraduate or recent graduate in culinary arts, conservation or related discipline with experience or interest in culinary arts/and or hospitality; experience at a residential nature camp is desirable. Must be able to stand for extended periods of time and able to lift at least 50 lbs (repeatedly throughout the day), as well as walk up to two miles at a time. Sense of humor, strong work ethic, and flexibility are of paramount importance to this position. Prior professional food service or cooking experience, solid knife skills, as well as baking experience and/or interest in baking, strongly preferred; Current TIPS (Training for Intervention ProcedureS) training card desirable; Sincere interest in birds and environmental issues is encouraged, but not required. Interest in farm-to-table/slow food movement is greatly appreciated. Experience with or desire to learn use of small motor or row boats. PI116627186

National Audubon Society Sous Chef - Hog Island US-ME-Bremen Job ID: 2019-4262 Type: Seasonal, Full-Time # of Openings: 1 Category: Office/Support Services National Audubon Society Overview Now in its second century, Audubon is dedicated to protecting birds and other wildlife and the habitat that supports them. Audubon’s mission is engaging people in bird conservation on a hemispheric scale through science, policy, education and on-the-ground conservation action. By mobilizing and aligning its network of Chapters, Centers, State and Important Bird Area programs in the four major migratory flyways in the Americas, the organization will bring the full power of Audubon to bear on protecting common and threatened bird species and the critical habitat they need to survive. And as part of BirdLife International, Audubon will join people in over 100 in-country organizations all working to protect a network of Important Bird Areas around the world, leveraging the impact of actions they take at a local level. What defines Audubon’s unique value is a powerful grassroots network of nearly 500 local chapters, 23 state offices, 41 Audubon Centers, Important Bird Area Programs in 50 states, and 700 staff across the country. Audubon is a federal contractor and an Equal Opportunity Employer (EOE). Responsibilities 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 accommodating 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 in working with the FOHI volunteer coordinator to manage the kitchen's volunteer needs. Volunteers provide assistance in both the kitchen and dining room areas; (including meal prep assistance and after-meal clean-up). Help to present the kitchen’s sustainability and service mission to diners on a regular basis. Qualifications Must be able to work from May 4 - October 9, 2020. A minimum of 2 years professional food preparation and hospitality experience, including preparation of quick breads and baking; Knowledge of special diets and common allergens and appropriate kitchen protocols to maintain a safe dining experience for all diners; Experience with operation of Hobart dish sanitizer, range, baking equipment and kitchen appliances; Current TIPS (Training for Intervention Procedures) training card preferred; Current Servesafe credential is desirable or willingness to learn; Experience or desire to learn handling of 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. PI116627254