our-leadership
Our Leadership
Client List
Tomas Medeiros, Jr.
Principal and President
In more than 20 years in the food service industry, Tomas Medeiros, Jr. has a great deal of pride and passion for services people and especially our troop, managing more than $35 million in contracts from Government agencies throughout the western US. He has designed and managed dining halls, cafeterias and catered events for the US Army, US Navy, National Guard and the Federal Aviation Administration. He attended Johnson & Wales University for Culinary Arts & Food Service Management. He is certified by the National Registry of Food Safety Professionals® as a Food Safety Manager and also is CPR, First Aid, OSHA 30 and AED certified. He oversees all food service operations at MedCorp.
Carly Medeiros
Principal and Vice President
Ms. Medeiros has a passion for the food service industry developed in a family that owned and operated a catering business for more than 15 years. With that upbringing, she learned that the key to a successful business is having morals, ethics and -- most of -- all hard work. Ms. Medeiros leverages her studies in marketing at Woodbury University in Burbank, CA and her experience in marketing and administration in catering services at MedCorp, which she founded with her husband in 2009. She is responsible for payroll, HR, payable, receivables, and marketing for the company.
Jose "Beto" Gonzalez
Executive Chef
Always looking to further develop his cooking and management skills Chef Gonzalez has over 20 years in the culinary field. He has an Associate Degree in Culinary Arts and Hospitality Management and selected culinary student of the year. He is certified by the National Registry of Food Safety Professionals as a Food Safety Manager and helps develop all menus and recipes for MedCorp.
Jeremiah Bennett
Executive Chef
With an unharnessed passion for culinary art, Chef Bennett has worked with and for the likes of Chef Chris Curtiss and his undying love for everything related to food, Bin 36, Jackie’s Bistro, Grand Café, Bonita Bay, 755 Club and Circa 1900. He attended Dawson Technical Institute, a culinary arts program that introduced him to the art of cooking. He is certified by the National Registry of Food Safety Professionals® as a Food Safety Manager and helps develop all menus and recipes for MedCorp.
Neal Donato
Executive Chef
Executive Chef at Sodexho Campus Services, University of Hawaii for more than 7 years. Chef Neal believes that continuing education and professional development is essential to success in his chosen field. Attending Kitsap Peninsula Skills Center of Washington State and a native of the Hawaiian Islands Chef Neal as a world-class understanding of Pacific Rim cuisine. He is certified by the National Registry of Food Safety Professional as a Food Safety Manager and is the Executive Chef of MedCorps Hawaiian Islands operations.
Management Approach
MedCorp provides hands-on management with experienced food service personnel. Each facility will have at least two staff members on duty during operating hours. Weekend staff will be used to cover for staff sick days or scheduled days off.
During the transition / start up phase of each contract, company principal Tomas Medeiros, Jr. will personally oversee the implementation, hiring and training of the staff. Mr. Medeiros will then transfer the day-to-day operations to a full-time facility manager who will report to him. The facility manager will have the day-to-day responsibility for the effective implementation of the contract. As such, he will be responsible for the day-to-day operations of the kitchen and food service, including management and scheduling of food service staff, staff training, monthly safety meetings, inventory management, purchasing, contract management, menu planning and customer service. Once the transition is complete, he will be the client’s primary contact.
The facility manager will speak at least weekly with Mr. Medeiros and will submit cost reports every other week to the MedCorp home office for audit and review. In the event of his absence, the shift leader designated by the facility manager will be in charge of the food service management and will have been trained to effectively manage that responsibility.
At the start of the contract, Mr. Medeiros will provide a team orientation to communicate the client’s needs, values and expectations for performance; the roles and responsibilities of each member of the team; and the checks and balances that will be put in place to ensure that the team meets or exceeds the client’s expectations. This information will be reinforced by the facility manager in weekly team meetings at the site and in quarterly and annual employee performance reviews. Mr. Medeiros will observe the team operations on frequent site visits and will incorporate client feedback into our continuous improvement process.
Food service staff members may include cooks, kitchen prep personnel, servers and cashiers. Our policy is to hire locally and provide both training and advancement opportunities to our employees. MedCorp is an Equal Opportunity Employer whose hiring practices are performed in accordance with Equal Employment Opportunity provisions.