Good morning.

My name is (chef) Mark Peterson. I cook breakfast (with Dave the owner), run the laundry, and then cut the grass at the scenic Driftwood Inn, Bailey Island.
It's a pretty good gig. I come from many years in the food industry and find our daily schedule refreshing compared to the grind of a standard restaurant.

The Driftwood is an old inn consisting of three inn style buildings, a kitchen building with a dining room and a few rooms available upstairs, and four unique, rustic (with amenities) cabins.
We are precariously perched on the rocky coast of Maine, literally just around the corner from a famous geographical feature known as "the Giant Stairs". I hear it's good fishing.
We are located fourteen miles south of Cook's Corner, Brunswick, ME.

Our restaurant is open from eight to nine in the morning (Right?), no lunch, and a virtually "no-surprises" quick dinner service with predictable tasks (we all do everything, mostly).
We are 100% servesafe managerially certified... well, there's only two of us, so...

Our rooms are the predictably out by 11 in for 3, and we have housekeeping needs.
We are looking for a couple kitchen spots that can be for a variety of people.

Servers, quick service. two shifts a day available with housekeeping in between as your/our needs arise.

Housekeeping. Not your standard cookie cutter condo cleaning. We have individual, and unique cabins that tend to give more of a sense of pride to make look nice.

Expo/toast. Maybe the easiest job in any kitchen-ever. This is breakfast, working in between our comfortable line and our relatively small dining room literally putting the correct bread in the toaster, make avocado toast (half a dozen orders is a big day) and fresh fruit bowls that can be random sometimes... and pitch in with the clean-up.
We promote clean as you go, but back to service is only an hour or so a couple times a day, it's just basic stuff.
The evening shift is 40% lobster/corn/bakers. Dave the owner handles that with a left-hand man (Dave and I are both Lefties).
It's quick, bang it out, clean up.
The numbers are small. 40 for breakfast is busy but fun.
Dinner is similar.

We offer housing on one of the most awesome pieces of rock on earth and a predictable schedule with an adult staff that takes pride in even the most mundane tasks.

What else can you do?
Sand and paint?
Dig holes?
Salt-water pool maintenance?
Build stuff?
Sweep the driveway?
(cook us lunch?)
I got the lawn, but could use a little help on the larger landscaping projects...
Toast in the morning, dinner at night, middle of the day off?
You get the point. Always something.
We can get creative with schedules, but the important thing is that everyone shows up when they're scheduled.
The job's easy and rewarding with a certain amount of autonomy.

The kitchen is relatively modern, plenty of elbow room.
...and tools, for that matter. Dave and I are car nuts!
We have cats. (not in the kitchen, but close!)

If you are young and ambitious, old and seasoned, burnt-out from the grind, or even just need a break from what you are currently in the middle of and want a change of scenery, we could probably use you.

This a full season position that works into October and if we like each other, starts in May the following year.

I look forward to your interesting story, and qualifications.
Frankly, what would you like to do?
Keep in mind, I never-ever ran a laundry before. It's like getting paid to do Tai-Chi. It needed someone to take the reins, and I am greatly appreciated for doing so.

Write back through C-list, or feel free to check out our website, or for that matter, comes see us on the Island!

No worries, there's a bridge.

Have a great day!

Driftwood Inn

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