First Cook at 2LIFE COMMUNITIES – Framingham, Massachusetts

As a Line/Prep Cook, you'll play a key role in creating fresh, delicious meals for our residents while supporting the daily operations of the vibrant 2Life Dining Program. This is more than just a cooking job — it's an opportunity to make a real impact through food, teamwork, and community care.

We are currently offering multiple scheduling tracks for the First Cook position. Whether you are looking for a consistent weekday routine or high-impact weekend shifts, we have a place for you:

• Track A: Weekday Part-Time

  • Schedule: Monday through Thursday.

  • Enjoy a consistent 4-day work week.

• Track B: Weekend Part-Time

  • Schedule: Saturday and Sunday.

  • Perfect for those seeking supplemental income or balancing weekday commitments.

• Track C: Full-Time / Open Availability

  • Schedule: Flexible / To be determined.

  • Ideal for candidates seeking a primary role with full-time hours and consistent growth opportunities.

ESSENTIAL JOB FUNCTIONS*

• Effectively communicate with the 2Life team and staff to ensure resident needs and requests are met

• Communicates effectively and with empathy with residents and stakeholders, and effectively receives feedback

• Conveys appropriate action plans and enforces policies and SOP’s (Standard Operating Procedures)

• Assists in the planning and execution of menus and special diets

• Prepares and/or supervises the preparation of meals and special diets

• Assists the Executive Chef in ordering food and equipment for the kitchen and dining areas

• Ensures the timely and orderly service of meals and proper nutritional diets

• Ensures that the kitchen, food storage, and dining areas are maintained in compliance with applicable health codes, regulations, and department policies

• Accounts for all kitchen stores, equipment, and utensils

• Maintains the cleanliness of all kitchen, storage, and dining areas, equipment, and utensils

• Participates in mandatory training

• Other related duties as the Executive Chef may assign

PREPARATION, KNOWLEDGE, SKILLS & ABILITIES

• Must meet one or more of the following criteria:

  • three or more years’ experience as a Cook or Chef preparing food for large numbers of people;

  • a degree or certificate from a culinary arts institution

• ServSafe Certification

• Willingness to work with and train team in food preparation

• Flexibility and ability to learn and perform new duties and skills as assigned

WORKING CONDITIONS/PHYSICAL DEMANDS

• Ability to stand on your feet for up to 8 hours

• Ability to lift items weighing between 10 to 50 pounds

• Constant bending and reaching as high as 8 feet, using step ladder if necessary

• Ability to walk through and deliver meals through overheated hallways

• Ability to handle equipment at temperatures as high as 500 degrees

• Ability to handle temperatures as low as 10 below zero

• Will be handling knives and other sharp objects

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 employee +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 inclusive environment that brings together a diverse 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.