Lead all kitchen operations, including patient meal services, café, and physician lounge, ensuring consistent delivery of high-quality food and service. Collaborate with departmental leaders to align foodservice strategies with organizational goals, patient needs, and regulatory standards. Manage staffing plans, training programs, and performance evaluations to build a skilled, engaged, and customer-focused team. Ensure compliance with food safety protocols, sanitation standards, and local, state, and national regulations. Other duties as assigned. Drive continuous improvement through operational audits, service quality initiatives, and data-informed decision-making.