Chef De Cuisine

2LIFE COMMUNITIES•Newton, MA

2d•$80,000 - $85,000•Onsite

About The Position

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.

Requirements

Minimum of 5 years of experience in a Culinary Management position.
Prior experience in hiring, training, and leading kitchen staff required.
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.
In-depth knowledge of food safety standards, dietary regulations, and local health codes.
Current ServSafe certification.

Nice To Haves

A culinary degree is highly desirable.

Responsibilities

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.
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.
Maintain a kitchen that adheres to allergy demands.
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.