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PFD Management is a professional food service management company specialized in employee dining and catering services to the corporation, colleges, and government agencies all across California. The philosophy behind our organization is high-quality individuals with high-quality products. We invest in our people through training and promote individual growth. We believe each employee has significant value in the overall success of the organization and as a result of that mindset, we run a fairly flat company. Individuals have specifics tasks from a day-day perspective, however; every member of the team shall play every role needed for the overall success of the business.
Chef Position
Requirement
- Create new menu items and inventory check
- Must be able to cook international food
- Least 4 years of experiences
- Highly motivated, friendly, outgoing and energetic.
- Creative and passionate about food.
- Must be a team player.
- Experience in California/American seasonal cooking.
- Some prior kitchen management experience is needed.
- Ability to handle volume services with extensive menu items
- Culinary degree or baking, pastry, and dessert experience a plus
- Knowledgeable in ordering, receiving, food storage and organization
- Good butchery experience.
Responsibility
- Plan and create all menus
- Enforce food quality throughout the entire dining account
- Hold staff meeting s for food safety, quality issues, and innovations
- Provide seasonal menu items for catering
- Ensure the vision and proper food programs are consistent with audit checklists
Grill Cook Position
Requirement
- Least 1 or 2 years of experience
- Prep Work
- Salad Bar/Deli Bar Prep experience
- Must have dishwasher experience
- Must know how to use a knife and handle slicers tasks
Responsibility
- Operates and cleans equipment per department procedures after each use.
- Stores, labels and dates all food items according to policy. Follows HACCP guidelines.
- Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
- Takes orders from customer and prepare items requiring short preparation time.
- Serves customers in an efficient and friendly manner.
- Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
- Operates and cleans equipment per department procedures after each use.
- Stores, labels and dates all food items according to policy.
- Performs other duties as assigned.
