CARLOS E. MENDEZ

ad3ghd@r.postjobfree.com / 512-***-****

Areas of Strength

Development Menus

Interview and Hiring

Training of Chefs & Cooks

P&L Cost Controls

Inventory Management

Operation Management

Implement New Training

HACCP

Patient Satisfaction

Sodexo Standards

Customer Service

Evaluated Performance

POS systems Equipment maintenance Problem solving

Qualifications

Resolute and highly organized Foodservice, Hospitality, and Healthcare food and nutrition Professional with experience as Operations Manager, Executive Chef I and II, Chef de Cuisine, and Foodservice Director. My experiences allow me to thrive in fast-paced and demanding environments where top priorities are food production, patients, clients, customers, and employees’ safety. As a professional with multiple backgrounds in the food service industry and all aspects of service operations, I have worked across various culinary concepts, including but not limited to American, French, Italian, Latin/Hispanic, and others. Over 12 years of overseeing all aspects of food service operations and focusing on the highest customer service satisfaction and team building. Professional Experience

Southern Foodservice Management, Inc. Austin, TX

Internal Revenue Service (IRS) 2023 to present

Executive Chef/General Manager

Managed and trained staff of twelve employees, covering shifts for breakfast and lunch hours each day.

Managed cost controls and controlled expenditures for the account.

Ensured that all IRS and Southern Foodservice Management standards were conducted and followed.

Prepared all the end-of-day reports and prepared monthly financial statements using the Southern Foodservice Management (Unit Financial System) and the Operational Metrics Dashboard software (Southern Foodservice Management software).

Schedule-Training for the crew of twelve employees on multiple stations across the department.

Maintaining and ensuring all HACCP standards were followed.

Conducted walk-through of all areas and assigned particular cleaning assignments as needed.

Completed bi-weekly schedules for all staff.

St. David’s Surgical Hospital. Round Rock, TX

Food and Beverage Operations Manager 2 2019 to 2023

Oversaw the administration and control of multiple food outlets, including Patient room service, a Bistro/cafeteria, a Starbucks Café, a Doctors’ Lounge, and Catering.

Directed and maintained strategic initiatives to achieve the highest patient, client, guest, and employee satisfaction, retaining 99% of patients’ satisfaction.

Interviewed and trained all front and back of the house staff.

Managed and mentored apprentice cooks, trayline hosts, and all food preparation workers.

Responsible for yearly evaluation and goals.

In charge of developing menus for special banquets from 10- 200 quests, including executive meetings.

Cross-trained a crew of thirty-five employees on multiple stations around the department.

Maintaining and ensuring all HACCP standard

Shady Grove Medical Center. Rockville, MD

Executive Chef 2 2016 to 2019

Enthusiastic about high-quality food and presentation, maintained and assured food quality.

Prepared food items consistently and in compliance with recipes, portions, cooking, and waste control guidelines from Sodexo’s programs and recipes (FMS).

Managed the central kitchen, which oversaw all the culinary aspects of patient and retail operations, including a cafeteria, three small bistro cafes, catering, and three meals daily for 300+ hospital beds.

Managed kitchen staff from recruiting, selecting, hiring, training, and assigning positions. Eurest-USA/Compass Group contractor working for Well’s Fargo. Frederick, MD Chef Manager 2014 to 2016

Managed Back-of-the-house and front-of-the-house operations, including hiring, training, and scheduling employees, maintaining consistent food costs, preparing budgets, and managing profit and loss.

Purchased and managed inventory to ensure menu compliance with standards of quality.

Supervised, hired, and trained employees while managing efficient production.

Conducted safety meetings and performed monthly safety inspections of property and equipment. Mentha & Canella, LLC. Austin, TX

Company Owner, Manager, and Chef 2012 to 2014

Director of catering business and dining services activities, ensuring the delivery of high-quality food, exceptional service, and customer satisfaction and value.

Monitored the overall quality and consistency of food products in all areas.

Streamlined systems of organization, ordering, production, and service. Southern Foodservice Management, Inc. Austin, TX

Foodservice Director 2010 to 2012

Responsible for the day-to-day management of onsite dining services, with the overall responsibility for delivering the best food, service, and value to our clients and customers.

Responsible for purchasing, production, safety, sanitation, scheduling, and customer and client relations.

Managing the budget by maintaining the food costs and labor and preparing the weekly and monthly P&L reports.

Maintaining and ensuring all HACCP standards.

Stephen F. Austin Hotel. Austin, TX

Sous Chef 2008 to 2010

Oversaw operations for two kitchens feeding 200+ daily, including breakfast, lunch, and dinner, while abiding by all the state sanitation and regulations. I developed and managed innovative menus.

Set food and labor costs to support the most significant cost-effectiveness of operations. Education

Kansas State University, Manhattan, KS

Bachelor of Food Science and Industry

Texas Culinary Academy, Austin, TX

Associate of Applied Science, Le Cordon Blue Culinary Arts Certifications

HACCP ServSafe Certificate

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