Property Name: Yard Office Lounge
Website: www.yardofficelounge.com
Position: Kitchen Manager
Join a craft speakeasy operating only Thursday–Saturday nights (with potential for additional nights as business dictates). Ideal for industry professionals seeking work/life balance and a focus on quality over volume.
Position Classification: Hourly, $17/hour
Hours: Thursday-Saturday 3:30pm-11:30pm + 3-6 hours of flex prep, see below
The Property Open since 1993, The Station Inn B&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 & lounge area that complements the “feel” 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—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 Kitchen Manager.
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 Kitchen Manager reports to the Bar Manager. The Kitchen Manager is responsible for the successful execution of our limited small plates and dessert menu. This role prioritizes food safety, recipe adherence, cost control, and efficient BOH operations, including the majority of the dishwashing duties.
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 Responsibilities
Food Prep
Daily Operations:
- Execute all BOH prep tasks (e.g., dish portioning, sauce batching, scheduling prep time as needed.)
- Prepare, plate, and expedite all food menu items to established specifications and quality standards during service (5 PM – 10 PM). Maintain portion control and waste tracking to ensure each plate uses exact, predetermined amounts of ingredients.
- Call plates as they are ready and organize tickets.
- In consultation with Owner and Bar Manager, adjust methods based on specific guest comments or requests (e.g., "The Flatbread was too salty" or “it took too long to receive my meal”)
Weekly Operations:
- Conduct weekly food inventory counts, track daily waste/spoilage, and maintain strict portion control (to meet target food costs)
- Draft the weekly food order for General Manager and Owner approval.
- Receive and check all food deliveries, verifying invoice accuracy, and storing products immediately using FIFO standards.
- Adjust recipes and workflow as needed to improve speed and accuracy of each dish.
As needed:
- Assist Bartender with cutting garnishes, making syrups, juicing citrus, etc.
- Collaborate with team on research and development of new menu concepts and workflow improvements.
- Review food & drink menu and collaborate with team on proposed adjustments. Assist with developing proposals that include full recipes and calculated costs for each menu item. Work to execute new ideas and test concepts in collaboration with Bar Manager. New recipes and preparation methods should be based on what is feasible, efficient, and cost-effective. Owners approve final menu (design, item, and price) for each item.
- Assist Bar Manager, as needed, with training staff on basic food preparation and service standards and logging guest comments and requests.
Maintenance and Administration
Daily Operations:
- Primary responsibility for operating the dish washing station, dishwashing during peak rushes to clean plates rapidly, final cleanup of dishwashing station, and washing all BOH equipment.
- Kitchen cleaning tasks that cannot be done during service.
Weekly Operations:
- Ensure kitchen and all kitchen equipment are clean and properly maintained (e.g., thermometers are calibrated, oven is clean, refrigerator is clean, etc.).
- Perform kitchen deep cleaning weekly.
- Submit requests for cleaning and kitchen equipment and supplies to Bar Manager.
As needed:
- Ensure all BOH fire safety logs are current.
- Assist Bartender with the quick-turnaround washing of essential barware (coupes, rocks glasses), breakdown and deep cleaning of the bar station nightly,
- Assist 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 Bar Manager.
- Assist Bar Manager, as needed, with staff timeclock/payroll hours, tip distribution, submitting receipts to General Manager, submitting cash drawer bank deposits to General Manager, etc.
Position Requirement
- Minimum 1-2 years of cooking or high-volume food prep experience (commercial kitchen experience preferred).
- Knowledge of proper food handling, storage, and safety protocols (Food Handler certification is a plus).
- Ability to work efficiently in a small space, manage the dishwashing station, and prioritize tasks during peak service.
- Reliable and punctual attendance for all shifts.
- Ability to prioritize tasks during peak service.
- Exceptional customer service and communication skills.
- Food safety certifications preferred, but training will be provided as needed.
Compensation and Incentives The Kitchen Manager will be paid an hourly wage of $17/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 Kitchen Manager 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.
Job Type: Part-time
Pay: $17.00 per hour
Benefits:
Experience:
- commercial kitchen: 2 years (Required)
License/Certification:
- ServSafe Certification (Preferred)
Work Location: In person
