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The Station Inn Bed & Breakfast

Position: Head CookPosition Classification: Hourly, $14/hourHours: Thursday-Saturday 3:30pm-11:30pm + 3-6 hours of flex prep, see belowDate: June 2026The Property Open since 1993, The Station Inn B&amp;B has provided comfortable lodging and tasty breakfasts to rail enthusiasts from all over the world. Situated 150 feet from the busy Norfolk Southern main line, guests relax on our front porch to take in the rail action. History buffs and railfans alike visit this area to explore the famous Horseshoe Curve, the Gallitzin Tunnels, and the Altoona area. We aim to provide a homestyle, comfortable experience for all of our guests. The inn has 12 rooms that sleep up to about 35 people in total.Opening to the public after a 20-year hiatus, the beloved Yard Office Lounge is located in the basement of the Inn. There, we offer classic cocktails, small plates, and sweets in a laid-back relaxing atmosphere in our 1905 speakeasy-style bar &amp; lounge area that complements the &quot;feel&quot; and decor of The Inn. Yard Office's original Men's Bar looks today much as it did in 1904 when it opened. Its ornate ceiling, tile floor and mirrored cherry backbar are a delight to the eye.Our vision is to create a destination that seamlessly complements the Inn's existing ambiance, offering both our overnight guests and the local community a unique, quirky, and slightly elevated experience focused on crafted cocktails and a menu of shareable plates and desserts. We are intentionally aiming to be a destination for early evening enjoyment and nightcaps, rather than a late-night bar or full-service restaurant.Planned public operating hours are planned to be Thursday, Friday, and Saturday evenings from 5:00 PM to 10:00 PM. Over time, we will re-evaluate our opening hours, and consider additional hours such as Sunday Brunch or Wednesday nights.Service Philosophy Our Inn is somewhat of a hybrid of a train station, a hunting cabin, and your grandparents' house when you were a kid. We are a quirky, eccentric, and thoroughly comfortable haven where the charm is in the details&mdash;and the simplicity of our service. We stick with our menus, schedules, and routines. We incorporate new ideas thoughtfully and slowly. This consistent approach allows our team to avoid the complexity of bespoke requests* and instead dedicate their full energy to creating a warm, convivial, unpretentious atmosphere that feels like coming home. We handle essential food allergies with care but stay true to our menu and schedule, ensuring every guest enjoys the signature Station Inn experience.*Except cocktails. Those can be bespoke!Position Objective We are seeking a self-motivated, friendly, and personable candidate to serve as our Head Cook, supporting the Kitchen Manager in the back-of-house and providing reliable coverage for the kitchen.Positivity, honesty, and integrity are essential attributes of our team and set examples for all staff and their behavior. Professional appearance and behavior is always required when guests are on the property.Position Summary The Head Cook reports to the Bar Manager and takes day-to-day food direction from the Kitchen Manager. This role assists the Kitchen Manager&mdash;currently the sole back-of-house team member&mdash;with the successful execution of our limited small plates and dessert menu, and serves as the primary backup and coverage for the Kitchen Manager when they are unavailable. Like the Kitchen Manager, this role prioritizes food safety, recipe adherence, cost control, and efficient BOH operations, including a significant share of the dishwashing duties. When covering for the Kitchen Manager, the Head Cook independently runs the kitchen to the same standards.Time Commitment The Lounge's regular hours are Thursday, Friday, and Saturday 5pm to 10pm. The typical work schedule is Thursday-Saturday 3:30pm-11:30pm with 3-6 hours of additional prep time required weekly. This prep time will be scheduled weekly at the Bar Manager's discretion.Primary Duties and ResponsibilitiesFood PrepDaily Operations<ul><li>Under the direction of the Kitchen Manager, execute all BOH prep tasks (e.g., dish portioning, sauce batching, scheduling prep time as needed.)</li><li>Prepare, plate, and expedite all food menu items to established specifications and quality standards during service (5 PM &ndash; 10 PM). Maintain portion control and waste tracking to ensure each plate uses exact, predetermined amounts of ingredients.</li><li>Call plates as they are ready and organize tickets.</li><li>When serving as backup for the Kitchen Manager, independently execute all of the above food prep, plating, and expediting duties to the same specifications and quality standards.</li><li>In consultation with the Kitchen Manager and Bar Manager, adjust methods based on specific guest comments or requests (e.g., &quot;The Flatbread was too salty&quot; or &quot;it took too long to receive my meal&quot;)</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager with weekly food inventory counts, tracking daily waste/spoilage, and maintaining strict portion control (to meet target food costs)</li><li>Assist the Kitchen Manager with drafting the weekly food order for General Manager and Owner approval.</li><li>Receive and check food deliveries as needed, verifying invoice accuracy, and storing products immediately using FIFO standards.</li><li>Adjust recipes and workflow, as directed by the Kitchen Manager, to improve speed and accuracy of each dish.</li></ul>As needed<ul><li>Assist Bartender with cutting garnishes, making syrups, juicing citrus, etc.</li><li>Collaborate with team on research and development of new menu concepts and workflow improvements.</li><li>Assist the Kitchen Manager and Bar Manager, as needed, with training staff on basic food preparation and service standards and logging guest comments and requests.</li></ul>Maintenance and AdministrationDaily Operations<ul><li>Share responsibility with the Kitchen Manager for operating the dish washing station, dishwashing during peak rushes to clean plates rapidly, final cleanup of dishwashing station, and washing all BOH equipment.</li><li>Kitchen cleaning tasks that cannot be done during service.</li><li>When covering for the Kitchen Manager, assume primary responsibility for the dishwashing station and BOH cleanup.</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager in ensuring the kitchen and all kitchen equipment are clean and properly maintained (e.g., thermometers are calibrated, oven is clean, refrigerator is clean, etc.).</li><li>Assist with kitchen deep cleaning weekly.</li><li>Submit requests for cleaning and kitchen equipment and supplies to the Kitchen Manager and Bar Manager.</li></ul>As needed<ul><li>Assist the Kitchen Manager with ensuring all BOH fire safety logs are current.</li><li>Assist Bartender with the quick-turnaround washing of essential barware (coupes, rocks glasses), breakdown and deep cleaning of the bar station nightly.</li><li>Assist the Bar Manager with ensuring all restaurant interior and exterior spaces are in good working order (e.g., property's facilities, porches, parking areas, and sidewalks are kept clean, neat, and free of debris, and that garbage/trash is regularly and properly disposed of). Report facility needs to the Bar Manager.</li></ul>Position Requirement<ul><li>Minimum 1-2 years of cooking or high-volume food prep experience (commercial kitchen experience preferred).</li><li>Knowledge of proper food handling, storage, and safety protocols (Food Handler certification is a plus).</li><li>Ability to work efficiently in a small space, manage the dishwashing station, and prioritize tasks during peak service.</li><li>Ability to work independently and run the kitchen to standard when covering for the Kitchen Manager.</li><li>Reliable and punctual attendance for all shifts.</li><li>Exceptional customer service and communication skills.</li><li>Food safety certifications preferred, but training will be provided as needed.</li></ul>Compensation and Incentives The Head Cook will be paid an hourly wage of $14/hour for up to 31 hours/week. Pay periods are weekly, with checks distributed on or as close to each Monday as possible.Time Off The Head Cook will coordinate scheduling needs with the Bar Manager. Both the Inn and the Lounge are closed for the weeks of Thanksgiving and Christmas/New Years during which times staff will enjoy unpaid time off.Pay: $14.00 per hourExpected hours: No more than 31.0 per weekWork Location: In person

Head Cook - Yard Office Lounge

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The Station Inn Bed & Breakfast

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Head Cook - Yard Office Lounge