Keeper II-V (Zoo)

Audubon Zoo is currently seeking an experienced, motivated, and innovative professional to join our Primate Team. The ideal candidate will have a strong team work ethic, a willingness to develop in this profession, and a passion for best practice husbandry. The Primate collection consists of a variety of primates from Great Apes to Prosimians. This position will be instrumental in helping the team, the animals, and Audubon Zoo reach their goals.

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Security Officer - 3pm to 11am (Zoo)

The Security Officer ensures the safety of guests, staff, collection of animals and property. 

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Assistant Golf Professional (Clubhouse)

Responsible for supervising all golf activities, organizing golf outings and programs, and generating interest in golf at the club.

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Lead Housekeeping Houseperson

Responsible for overall aspects of cleaning and maintenance of the facility. Includes purchasing and record keeping.

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Sea Otter Trainer II - III (Aquarium)

The Sea Otter trainer II is an entry level keeper position with a focus on marine mammal care. Implements training based on the goals established by the veterinarian, Director of Husbandry and curatorial staff. The Sea Otter trainer II reports to the Curator and communicates effectively with the veterinary staff, members of the other Husbandry Department divisions and all other Audubon Nature Institute (ANI) departments

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Carpenter

Assists with the day to day carpentry requests and carpentry related maintenance of both indoor and outdoor areas of the facility in a manner that will ensure a safe and aesthetically pleasing experience for both guests and employees of Audubon Zoo and Park

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Assistant Curator of Primates (Zoo)

Assistant Curator (AC) is a mid-level, supervisory position requiring the individual to be an active participant in the routine care, collection planning, and management of a diverse collection of primates, including great apes. Although their primary responsibility is with the animals and staff of the Primates section, AC’s aid the Mammals Curator in managing the animals and personnel of the entire Mammals division. The job entails animal health, welfare, and enrichment, staff scheduling and job assignments, staff guidance and feedback, exhibit quality and working to provide a quality visitor experience.

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Server (Clubhouse)

A Food and Beverage Server is responsible for outstanding, friendly and accurate service to the Clubhouse Café patrons.

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Lead First Cook (Clubhouse)

The Lead First Cook is primarily responsible for all culinary preparation and presentation of all food for the Clubhouse Café and private events, in addition to some supervisory requirements. Reporting to the Executive Chef and receiving additional direction from the Sous Chef, the Lead First Cook’s position is a “working chef’s position” directly responsible for culinary preparation and presentation of A La Carte and catering food. The Lead First Cook assumes full responsibility of all kitchen line staff in the absence of Executive Chef and Sous Chef. This position also requires accountability of the line for the meal periods that you are scheduled, to head up parties at our venue, do ordering, take inventory, be at BEO meetings, operation team meetings, conduct walk thru with FOH staff and sales staff, insure compliance with green intuitive, sanitation, recipe adherence and scheduling.

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Associate Veterinarian

The Associate Veterinarian assists in managing all aspects of animal medical care and animal health management for the Aquarium of the Americas, the Audubon Aquatic Center, and Coastal Wildlife Network. The Associate Veterinarian serves as an Audubon liaison with the CWN stranding coordinator with local, regional, and federal partners to include but not be limited to the Louisiana Department of Wildlife and Fisheries, National Oceanic and Atmospheric Administration, and the United States Geological Survey

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Prep Cook (Zoo)

The Prep Cook is primarily responsible for all basic and intermediary culinary prep work and food presentation duties for private events. Reporting to the Executive Chef and receiving additional direction from the Sous Chef and Lead and First Cook, the Prep Cook’s position is directly responsible for culinary preparation and presentation of catering food, including the dish up of meals for any Audubon facility.

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