Sous Chef Shoals Marine Lab

About the role

The 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

• Assist 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.
• Meal planning, food procurement, kitchen maintenance, and maintaining a clean and safe workspace.
• Takes full responsibility for kitchen operations when the Head Chef is off the island, emphasizing sustainability and food waste reduction.
• 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.

Qualifications

• 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.
• Eligible for employment in the United States.
• Must be able to successfully participate in pre-employment and random drug testing.
• Must meet the University of New Hampshire’s hiring requirements for both criminal and driving history (background checks are required).
• 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).

Skills & Abilities

• Experience managing food service in remote locations or aboard vessels for large groups of people.
• Experience working with local food producers and vendors to develop fresh and local menus.
• Positive energy and leadership, interest in healthy and sustainable cuisine, and experience accommodating dietary restrictions.
• Knowledge of ServSafe Manager Certificate (or willingness to obtain).

Benefits

The University of New Hampshire is committed to providing a safe environment for all persons, including but not limited to children, and to prevent and respond to abuse, neglect and crimes against children. All UNH youth program staff shall be subject to a criminal background check as required by NH State Law. Staff and volunteers will also be required to complete periodic child safety training.

Pay

Pay Range $1250/week

The actual offer will be based on skills, qualifications, experience, and internal equity, in addition to relevant business considerations.