Palmyra Island Hospitality Lead (Kitchen)

The Nature Conversancy; Hawaii; On-site; USD 22,000 - 32,000; Part time

Benefits offered by this job

Board and lodging provided

Job summary

The Nature Conservancy is seeking a Hospitality Specialist for Palmyra Preserve to plan and prepare facilities for visitors and to provide high-quality meals for guests, staff, and volunteers. You will manage galley operations, inventory, and deep cleaning in a challenging remote environment.

Candidates should have a High School Diploma with at least 1 year of culinary experience, ServeSafe certification, and the ability to lift up to 50 pounds.

Qualifications

• High School Diploma and at least 1 year of culinary experience in a professional setting.
• Knowledge of kitchen operations including meal presentations, baking, sautéing, grilling, and safe handling of meat and fish.
• ServeSafe or equivalent certification and ability to maintain sanitary kitchen and deep cleaning processes.
• Experience with MS Word and Excel for reports and inventory management.
• Physically able to lift up to 50 pounds and perform demanding work.

Responsibilities

• Plan and prepare facilities to receive visitors and maintain galley operations.
• Perform daily galley clean-up and deep cleaning of cabins, living areas, and recreation spaces.
• Prepare high-quality meals for guests, staff, and volunteers (breakfast, lunch, dinner).
• Track inventory and rotate food and hospitality inventory for efficiency and safety.
• Respond to medical emergencies and other duties as assigned.

Skills

Culinary experience

Kitchen operations

Sanitary kitchen

MS Word & Excel

Physical fitness

Education

High School Diploma

Tools

MS Word

Excel

Job description

The Nature Conservancy is seeking a Hospitality Specialist for Palmyra Preserve to plan and prepare facilities for visitors and to provide high-quality meals for guests, staff, and volunteers. You will manage galley operations, inventory, and deep cleaning in a challenging remote environment.

Candidates should have a High School Diploma with at least 1 year of culinary experience, ServeSafe certification, and the ability to lift up to 50 pounds.