Chef De Cuisine at 2LIFE COMMUNITIES – Newton, Massachusetts

BACKGROUND

At 2Life Communities, our mission is to create opportunities for all older adults to live full lives of

connection and purpose in dynamic, supportive environments. Opus Newton—a groundbreaking model of community for older adults who fall

in between qualifying for subsidized housing and being able to afford the very high-end market

offerings. Set on the JCC Campus in Newton and physically connected to 2Life Community’s Coleman

House, Opus Newton will be an inclusive, welcoming community. A defining, unique element is the

focus on volunteering as a community-building tool. All Opus residents agree to volunteer at least 10 hours

/month. In addition, there are beautifully landscaped terraces with a cafe, cultural arts and

learning spaces, fitness areas, patios, and gardens. Walking trails will link our campus to the JCC,

Newton Community Farm, and Nahanton Park.

We are looking for passionate leaders who embody the spirit of the Opus community - a culture of

inclusivity, warmth, and respect. This is a unique opportunity to help shape Opus Newton into a

welcoming and engaging home for all its residents.

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:

1. 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.
2. Implement seasonal menu changes and daily specials in alignment with the established culinary vision, ensuring timely and accurate execution across all meal periods.
3. 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.
4. Oversee the execution of catering programs for community events, ensuring consistent quality for residents, guests, and special gatherings.
5. 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:

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

Leadership and Team Development:

1. Manage and monitor kitchen staff scheduling, ensuring efficient operation and appropriate coverage for all shifts.
2. 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.
3. Interview, hire, train, and supervise kitchen staff, ensuring they receive ongoing mentorship, support, and development opportunities.
4. 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.
5. Foster a kitchen culture grounded in teamwork, mutual respect, and open communication, and a shared commitment to excellence.
6. Communicate program updates, standards, and operational plans clearly and effectively to all team members, ensuring alignment across shifts and roles.
7. Delegate tasks thoughtfully to ensure the kitchen and all related areas are consistently maintained to the highest standards of cleanliness and quality.
8. 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.

Qualified candidates are strongly encouraged to apply here

BENEFITS AND MORE

We offer a very rich benefit plan, which for individuals adds 27% on top of the base pay and over 30% for employees +1 and families. Our rewards program includes but not limited to:

• Robust medical and dental plan

• Vision

• Employer-paid life and AD&D, STD, and LTD insurance

• 401(k) plan

• Paid vacation

• Paid holidays

• 2 floating holidays

• Pet insurance

• And more!

The above statements intend to describe the general nature and level of work performed by people assigned to do this job. The above does not intend to be an exhaustive list of all responsibilities and duties required.

We desire to build and cultivate an environment that brings together an exceptional workforce with unique experiences, backgrounds, talents, and perspectives.

External and internal applicants, as well as position incumbents who become disabled as defined under the Americans with Disabilities Act, must be able to perform the essential job functions (as listed) either unaided or with the assistance of a reasonable accommodation to be determined by management on a case-by-case basis.