We map the role with you
Duties, experience and language needed, contract length, start date, hours and guaranteed hours, gross pay, accommodation. The clearer this is, the better the match.
The right people for the right team.
We find hospitality staff in Estonia for hotels, restaurants and resorts across Finland, above all in Lapland when the season is on: people with the experience and the expectations the job actually calls for. We do the searching, the first assessment and the interviews, so that you only meet the people worth your time.
The final choice is always yours, and the employment contract is signed directly between you and the person you hire.
Why bring us in.
Less of your time
You do not read every CV. We search, screen and interview first, and you meet only the people who fit what we agreed.
Judged by people from the trade
Kitchen candidates are assessed by a cook, service candidates by someone from the floor, both with seasons abroad behind them. A CV cannot tell you what they can.
People you would not reach
Estonian hospitality workers who do not read Finnish job boards, many of them already used to seasonal and international work.
How it works.
We search, screen and interview
We search our own network, Estonian hospitality groups and job boards, and the people who follow Workintheseasons, our own channel about seasonal work. We check experience, skills, language, availability, pay expectations, the right to work and the real willingness to relocate. We interview every candidate we present, in their own language.
You choose and hire directly
You get a short list of people who fit what we agreed, not a pile of CVs. You interview, you decide, and the contract is between you and them. A one-time fee is due when someone is hired.
Who we work with.
Hotels, resorts and hotel restaurants in Finland's seasonal regions. Teams that hire kitchen or service staff every season. Employers who already bring in people from outside Finland, or are thinking about it.
Roles we recruit for.
Kitchen
Cooks, chefs de partie, sous chefs and head chefs, and the other kitchen roles a season depends on. Kitchen candidates are assessed by Maidu, a cook with years in professional kitchens, so he knows what a Saturday-night service asks of someone.
Service and hotel
Waiting staff, bartenders, restaurant teams, supervisors and shift leads, reception, housekeeping and other hotel roles. Assessed for communication and service level as much as for experience.
What it costs.
One fee, agreed in advance, due only when you hire one of our candidates. We quote it before we start searching; it reflects the position's monthly gross pay and the length of the contract. It is paid once: there is no monthly agency charge for as long as the person works for you.
Hiring several people for the same role at once? Tell us; it can change the price. If none of our candidates is right, it costs you nothing.
Tell us what you need.
Describe your recruitment need in a few lines. Maidu or Mirette reads it personally and gets in touch, usually to suggest a short call about the role, the terms and the profile of the right candidate. No field is mandatory, but leave us at least one way to reach you.