Landmark Hospitality

    Landmark Hospitality is currently looking for Pastry Cook to join our team!

    Landmark Hospitality is a leader in the hospitality industry, that owns and operates unique and iconic venues such as the Liberty House, Hudson House, Stone House, the Ryland Inn, Boathouse, Village Hall, Farmhouse and Felina in New Jersey. We also have operate iconic, unique venues in Pennsylvania such as Hotel Du Village, the Logan Inn, and Durham Springs. Landmark Hospitality specializes in upscale restaurants, event spaces, and boutique hotels that are growing and have exciting opportunities available for individuals who are passionate about creating memories for our guests.

    Part of the Landmark Hospitality Portfolio

    Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, the character is the mark of a true memorymaker.

    We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees with opportunities for continued advancement and internal growth.

    Our Core Values

    • We are Friendly. We welcome every guest with a smile and a genuine greeting.
    • We are on It — Act Quickly. Our service is intuitive and timely.
    • We are Thoughtful. Is there anything we can do to make you more comfortable?
    • We are Gracious. Say Thank You.
    • We are Landmark Hospitality. We thrive on mutual respect for each other, our valued guests, and our workspaces

    1. Food Preparation      : Line cooks are responsible for preparing and portioning ingredients, including chopping, cutting, and slicing vegetables, meats, and other food items according to the recipes and menu items.
    2. Cooking: Line cooks are responsible for cooking and/or heating food items using various cooking methods such as grilling, frying, sautéing, baking, boiling, and more, ensuring they are cooked to the correct temperature and consistency.
    3. Plating and Presentation: Line cooks are tasked with plating dishes according to the established guidelines and ensuring that they are presented in an appealing and consistent manner.
    4. Recipe Adherence: Line cooks must follow established recipes and guidelines to ensure that the taste, portion sizes, and presentation of dishes are consistent.
    5. Stock and Inventory Management: They are often responsible for maintaining and rotating stock in their designated section of the kitchen, ensuring that ingredients are fresh and readily available.
    6. Cleanliness and Sanitation: Line cooks must adhere to strict hygiene and sanitation standards, including maintaining a clean and organized work area, proper handwashing, and following food safety protocols.
    7. Timing and Coordination: Line cooks must work closely with other members of the kitchen staff, including sous chefs, chefs de partie, and expediters, to ensure that all dishes for a given order are ready at the same time and that they are served promptly.
    8. Communication: Effective communication is essential in a fast-paced kitchen. Line cooks need to communicate with other kitchen staff to coordinate orders, relay special requests, and ensure a smooth workflow.
    9. Quality Control: Line cooks are responsible for ensuring the quality of dishes by tasting and adjusting seasonings or ingredients as necessary.
    10. Adaptability: Line cooks should be able to adapt to a high-stress and fast-paced environment, handling multiple orders simultaneously, and making quick decisions under pressure.
    11. Knowledge and Skill: Line cooks should have a good understanding of various cooking techniques, knife skills, and the ability to work with a wide range of ingredients. They may also need to use kitchen equipment and tools effectively.
    12. Safety: Ensuring that they and their colleagues work safely and adhere to safety standards is vital. This includes handling hot equipment and following safety guidelines.
    13. Training and Development: In some cases, line cooks may be responsible for training and mentoring junior kitchen staff.
    14. Menu Knowledge: Being well-informed about the menu items and any daily specials is important, as line cooks may need to answer questions from servers or customers.
    15. Efficiency: Working efficiently to ensure that orders are prepared and served in a timely manner is a key part of the role.

    Line cooks are an essential part of any kitchen team and are often responsible for the successful execution of dishes. This role demands attention to detail, strong organizational skills, and the ability to work in a fast-paced, high-pressure environment.

    Benefits:

      • 401(k)
      • 401(k) matching
      • Health insurance For Full time Employees
      • Dining Discounts
      • Career Growth Opportunities

      Landmark Hospitality is proud to be an Equal Opportunity Employer.

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