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We are hiring!

We are delighted to announce, that The Brewster Inn is hiring for all positions.

Front of House Manager:

Responsible for hosting during dinner service, managing waitstaff and bartenders. Needs a strong knowledge of food and wine. Typical hours are 4PM to 10PM or 4PM to 12:00midnight.


The Brewster has 17 guest rooms onsite that need daily housekeeping. Must be available mornings 8am-3pm. From 8am - 10am you will work in teams to accomplish all downstairs cleaning tasks. Following this, the housekeeping team works from top to bottom to clean all rooms. We are blessed to have many special occasions being hosted with us, and it is always our top priority to ensure that all rooms are detailed to perfection.

Wait Staff & Bartenders:

We are blessed to have a dedicated top-notch team. Many of our servers have been with us for 10+ years, and some have even been here 30 years. We are looking to add to our team of outgoing professionals. Must have previous experience and be willing to work nights, weekends, and holidays. Responsible for learning the menu, understanding all ingredients, food preparations, etc. Must have an in-depth knowledge of service and be accommodating to all customer requests. Must have understanding of dietary restrictions and food allergies. We love our customers, and want them to always have the best experience dining with us.

Line Chef:

We are looking for a professional line cook to prepare food to the exact chef's specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements Proven cooking experience, including experience as a line chef, restaurant cook or prep cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks

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