Jacob Mendez
Grandville
Summary
Experienced team lead in operations and healthcare food service with strong leadership, communication, and customer service skills. Proven ability to manage high-volume workflows, resolve issues, and maintain compliance while delivering consistent, high-quality service in fast-paced environments.
Overview
3
3
years of professional experience
1
1
Certificate
Work History
Patient Cook Lead
UniDine, University of Michigan Hospital
Wyoming, MI
11.2022 - Current
- Managed kitchen operations and staff oversight to maintain compliance with safety protocols and regulatory requirements.
- Deliver patient-centered service by ensuring accuracy, timeliness, and adherence to physician-directed dietary requirements.
- Enforce food safety protocols, including proper food handling, temperature control, sanitation, and cross-contamination prevention.
- Maintain compliance with Michigan Department of Health regulations and hospital infection control policies.
- Train staff on workplace safety, food safety procedures, and standard operating protocols.
- Coordinate workflow to meet high-volume meal production demands efficiently and safely.
- Ensure readiness for health inspections through consistent adherence to sanitation and safety standards.
Education
Grand Rapids Community College
Grand Rapids, MI05-2028
Skills
- Team Leadership & Staff Supervision
- Staff Training & Performance Development
- HACCP Compliance & Food Safety Systems
- Michigan Food Code & Regulatory Compliance
- Infection Control & Sanitation Standards
- Patient-Centered Service Operations
- Allergen Management & Cross-Contamination Prevention
- Operational Workflow Coordination
- Quality Assurance & Inspection Readiness
- Inventory Control & Supply Management
- Preventative Maintenance & Safety Inspections
- Risk Mitigation & Workplace Safety Compliance
Accomplishments
- Trained and onboarded 5–10 new team members, improving kitchen efficiency and reducing onboarding time.
- Maintained 100% compliance with health inspections and internal food safety audits.
- Led daily operations for high-volume patient meal service, ensuring on-time delivery and tray accuracy.
- Reduced meal errors by improving quality control and communication processes.
- Enforced HACCP and sanitation standards, contributing to a zero-violation safety record.
- Coordinated workflow and staff assignments to improve efficiency during peak service hours.
- Maintained high patient satisfaction through consistent service quality and attention to dietary needs.
- Improved team performance through hands-on training and real-time coaching.
- Ensured strict adherence to allergen control and cross-contamination protocols.
- Supported inventory and supply processes to prevent shortages and maintain continuous operations.
- Assisted in preparing for and passing state and internal inspections with full compliance.
- Managed operations effectively during staff shortages and high-demand periods.
Certification
- ServSafe Food Protection Manager Certification — Valid for 5 years (Expiration: 2028)
- Food Safety & Sanitation Training (HACCP Principles)
- Infection Control & Prevention (Healthcare Environment)
- Allergen Awareness & Cross-Contamination Prevention
- Workplace Safety & Hazard Prevention
- Personal Protective Equipment (PPE) Compliance
- Equipment Safety & Safe Food Handling
- Michigan Food Service Regulatory Compliance
- HIPAA Awareness & Patient Privacy Training
- Emergency Procedures & Safety Response
Timeline
Patient Cook Lead
UniDine, University of Michigan Hospital
11.2022 - Current
Grand Rapids Community College