Chef De Cuisine

2Life Communities; Newton Highlands (MA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Total Rewards 27%–30%+ value

Health insurance

401(k) retirement plan

Life, AD&D, and Disability insurance

Paid vacation and official holidays

2 floating holidays

Job summary

2Life Communities is seeking a Chef de Cuisine to lead culinary operations for the Nahanton Campus, aligning with resident needs and dietary requirements. You will drive quality, consistency, and financial sustainability while coaching staff to deliver exceptional dining experiences.

The role emphasizes health and safety compliance, menu evolution, and community-focused service, with a strong culture of teamwork and mentorship that supports resident well‑being through meals.

Qualifications

• Culinary degree is highly desirable.
• Minimum of 5 years of experience in a Culinary Management position.
• Prior experience in hiring, training, and leading kitchen staff required.
• Current ServSafe certification or active equivalent is required.

Responsibilities

• Oversee culinary program execution and food preparation for Nahanton Campus residents.
• Lead coaching and training of kitchen staff to meet quality and service standards.
• Manage catering events and resident meals with attention to dietary needs and budgets.
• Ensure health, safety, sanitation, and allergy compliance in the kitchen.
• Develop staff, schedule shifts, and foster a collaborative, high‑performing team.

Skills

Leadership

Staff Training

Budgeting

Communication

Teamwork

Customer Service

Problem Solving

Multitasking

Education

Culinary degree

ServSafe certification

Tools

POS systems

Google Suite

Microsoft Office

Job description

BACKGROUND:

2Life Communities has been at the heart of positive change in the affordable senior housing ecosystem since 1965. We develop, manage, and advocate for high-quality, affordable housing and services that support aging in community, helping older adults and their families enjoy stability, dignity, and peace of mind. Our mission is to ensure that every older adult has the opportunity to live a full life of connection and purpose in a dynamic, supportive environment.

GENERAL SUMMARY:

The Chef de Cuisine is responsible for assisting the Director of Food and Beverage in leading all aspects of culinary operations to deliver a high-quality, health-conscious, and resident-centric dining experience. This role involves overseeing kitchen operations, food preparation, and the coaching, training, and supervision of culinary staff. The Chef de Cuisine ensures that all meals are prepared and served in accordance with established health standards.

In alignment with 2Life’s mission and values, the Chef de Cuisine will champion the execution of our culinary program with consistency, efficiency, and financial sustainability. This role requires a dynamic and collaborative leader who values resident feedback, embraces continuous improvement, and is deeply committed to coaching staff and fostering a positive, team-oriented kitchen culture. The Chef de Cuisine plays a critical role in enhancing the well- being of residents through meals that support their physical health, social connection, and overall satisfaction.

ESSENTIAL JOB FUNCTIONS:

Culinary Program Execution and Food Preparation:

• Execute and oversee the established culinary program for the Nahanton Campus (Coleman House & Opus Newton) residents, ensuring consistent quality that addresses varying resident food preferences, financial needs, and dietary requirements.
• Implement seasonal menu changes and daily specials in alignment with the established culinary vision, ensuring timely and accurate execution across all meal periods.
• Coach and guide kitchen staff in proper preparation techniques, plating standards, and food presentation to ensure every dish reflects the program’s standards for quality and care.
• Oversee the execution of catering programs for community events, ensuring consistent quality for residents, guests, and special gatherings.
• Ensure all meals are delivered with a selection of fresh, healthy, affordable, and enticing options that align with individual nutritional needs and resident preferences.

Health, Safety, and Food Compliance:

• Conduct regular inspections to ensure adherence to health, safety, and sanitation
• Regulations and to identify opportunities for additional staff training.
• Ensure compliance with local and state health, sanitation, and safety codes and regulations.
• Ability to maintain a kitchen that adheres to allergy demands.

Leadership and Team Development:

• Manage and monitor kitchen staff scheduling, ensuring efficient operation and appropriate coverage for all shifts.
• Lead, coach, and inspire dining service staff to deliver a resident-centric dining experience, with a focus on food presentation, service standards, and genuine hospitality.
• Interview, hire, train, and supervise kitchen staff, ensuring they receive ongoing mentorship, support, and development opportunities.
• Identify individual staff development needs and provide hands‑on coaching and training to help every team member grow, perform confidently, and take pride in their work.
• Foster a kitchen culture grounded in teamwork, mutual respect, and open communication, and a shared commitment to excellence.
• Communicate program updates, standards, and operational plans clearly and effectively to all team members, ensuring alignment across shifts and roles.
• Delegate tasks thoughtfully to ensure the kitchen and all related areas are consistently maintained to the highest standards of cleanliness and quality.
• Other duties as assigned.
  

PREPARATION, KNOWLEDGE, SKILLS & ABILITIES

Education and Experience:

• A culinary degree is highly desirable.
• Minimum of 5 years of experience in a Culinary Management position.
• Prior experience in hiring, training, and leading kitchen staff required.

Leadership and Technical Skills:

• Responsible for managing all members of the Culinary Team.
• Proven ability to develop and manage budgets and optimize operational costs.
• Excellent communication and problem-solving skills, with a strong customer service orientation.
• Effective collaboration and teamwork with leaders and stakeholders throughout the organization.
• Strong leadership skills with the ability to motivate, train, mentor, and inspire dining staff, fostering a collaborative and high-performance team environment.
• Ability to manage multiple tasks and work in a fast-paced, dynamic environment.
• Comfortable with computer technology. Ability to become proficient in the Google Suite for Work (Gmail, Drive, Docs, Sheets, Slides) and Microsoft Office (Excel, Word, PowerPoint).
• Ability to implement and utilize Point of Sale systems that provide accurate purchases and account balance information for residents as well as inventory and purchasing trends for program management and improvement.
• Demonstrated ability to work with a diverse workforce and resident population; leadership skills with the ability to promote a culture of teamwork, cooperation, enthusiasm, customer service, and hospitality.

Regulatory Knowledge and Certifications:

• In-depth knowledge of food safety standards, dietary regulations, and local health
• codes.
• Current ServSafe certification.

WORKING CONDITIONS/PHYSICAL DEMANDS:

• Ability to lift up to 50 pounds.
• Ability to stand for up to 8 hours or more.

Beyond the Paycheck: Why You’ll Love Working Here:

We don’t just offer a job; we invest in your entire life. Our "Total Rewards" package adds an extra 27% to 30%+ in value on top of your base salary.

Comprehensive Health: Premium Medical, Dental, and Vision coverage for you and your family.

Future-Proofing: 401(k) retirement planning and employer-paid Life, AD&D, and Disability insurance (Short & Long Term).

Rest & Recharge: Generous paid vacation, official holidays, plus 2 floating holidays to use whenever you need a break.

Family-Friendly: Inclusion for your "+1" and dependents, plus Pet Insurance for your furry family members.