Work where the tide sets the pace.
Keeping a fourteen-room lodge on a working harbor is hospitality at its most human. Here is what that means, and what is open now.
The honest pitch.
You will learn every guest’s name by the second morning. You will develop strong opinions about chowder. You will stop mid-task to watch a seal. In exchange: year-round wages in a seasonal town, schedules posted a month out, and the best light in New England.
We hire for calm and warmth first, and train everything else. Inn experience helps; big-hotel burnout helps more.
What we’re hiring for
Front desk host · full-time, year-round · $21/hr
The face of the lodge: check-ins, the tide book, the coffee sideboard, the phone. You will know the week’s weather cold, and you will learn to recommend a restaurant without once saying it is really good.
Shifts run 7 a.m. to 3 p.m. or 2 to 10 p.m. on a fixed weekly schedule. Health stipend after 90 days, paid time off from day one, and one free stay a year to give away. Email [email protected] with the subject “Front Desk” and tell us about a place you’d send a stranger in your hometown.
Housekeeping · full-time, year-round · $20/hr
Fourteen rooms turned daily to a standard we’re proud of, plus the library, the parlors, and the baths. You set the morning pace and the playlist.
Daytime hours, roughly 8 a.m. to 3 p.m., with a paid winter slowdown built in. Email [email protected] with the subject “Housekeeping”.
Breakfast cook · seasonal, May to October · $22/hr
One kitchen, one rule: cooked, not staged. Baked eggs, brown bread, and fruit from the same four farms we have used since 2019. You run the morning solo, with the desk keeping the coffee honest beside you.
Early shifts, 6 a.m. to 1 p.m., five days a week in season. Returning cooks get first call every spring. Email [email protected] with the subject “Breakfast Cook”.
Gardens & grounds · seasonal, April to November · $20/hr
The cutting garden, the quince tree, the lawn down to the seawall, and the deck planters. Salt air is a demanding client; you will learn what survives it.
Part-time, flexible hours, weather-dependent like everything here. Email [email protected] with the subject “Gardens”.
How we treat the crew.
- Year-round wages in a seasonal economy, reviewed every spring
- Schedules posted a month ahead, no surprise doubles
- Paid time off from day one, health stipend after 90 days
- The lodge closes two weeks each January, and that time is paid
- Staff breakfast daily; the shortbread recipe is communal
Think you’d fit the house?
Write to us like a person. We’ll write back the same way.