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Director of Dining Services

will develop, lead, direct and oversee the food service programs across all 2Life Communities campuses

Position Title: Director of Dining Services

Reports To: Chief Operating Officer         

FLSA Classification: Exempt


2Life Communities provides superior housing to older adults of all backgrounds who can thrive independently within a supportive environment. We are a mission driven organization with a vision whereby all older adults have the opportunity to age in community – to live a full life of connection and purpose in a dynamic and supportive environment. We are continually evolving support services to meet the needs of our diverse resident as they age; we partner with health care providers to identify innovative ways to support residents’ overall health and well-being; and we engage with the broader community through our Village Center program. We have four campuses in metropolitan Boston and plans for additional housing for older adults in the near future.


The Director of Dining Services will develop, lead, direct and oversee the food service programs across all 2Life Communities campuses. In support of 2Life Communities’ values, mission and strategic plan, this position will create innovative, efficient, financially sound, healthy dining solutions and practices that meet the diverse goals and needs of our different campuses and planned new communities under the 2Life umbrella. 2Life is in an expansion mode with many properties coming online in the coming years. This position is best suited for a creative, innovative and entrepreneurial leader who is driven to create a successful dining program and then continue to evolve it as needs change and new properties are developed.

This position is a member of the 2Life Leadership Team and should embrace a process-driven, resident-centric, and heart-centered approach to work. This position establishes and is responsible for ensuring the highest operating standards and best practices across all sites.

This position provides guidance, coaching, staff development, encourages idea-sharing and team building among staff and across departments. Director will inspire and engage residents to participate in menu development, and constructive ideas for continuous improvement. Director will understand the value of meal programs to the social/emotional wellbeing of older adults in addition to physical health and incorporates this into program design and implementation.


  • Ensures dining and site management are knowledgeable about, and in compliance with relevant HUD and state regulations. In collaborative manner involving all stakeholders, purposes restructuring of current programs and development of new programs in response to 2Life mission, site-based goals, resident needs, and sound financial management. Periodically reviews and adjusts programs as needed.
  • Ensures all program menus offer food choices that are healthy for older adults (conform to nutritional requirements), culinary sensitive, fresh, affordable, and enticing
  • Reviews residents dietary needs and preferences and works collaboratively with staff and residents to implement changes and develop resident-centric offerings
  • Develop catering program that will serve residents for special gatherings, staff/Board meetings, and other general community/regional events of importance to 2Life Communities
  • Will closely work with IT to improve technology systems to better serve residents and track costs
  • Will integrate onsite convenience stores into dining programs within HUD and state regulations that apply
  • Establish, implement and monitor high-level kitchen and dining operation standards across all campuses; food quality, food storage, preparation, sanitation, etc..
  • Conducts periodic inspections to verify compliance and identify additional training needs
  • Will create and manage the annual dining services budget. Embraces the numbers and uses a financial plan to guide all operations
  • Establishes competitive purchasing practices that ensure efficient inventory management while maintaining high quality standards and timely delivery
  • Provides cooking coverage as necessary, though we intend for this position to be almost exclusively managerial
  • Oversees kitchen staff scheduling
  • Will collaborate with site-based Executive Directors to ensure a cohesive team environment for program development, staff integration and management


  • Degree in Culinary Arts and/or Institutional Dining Service experience a must
  • Nutrition degree/certificate or Dietetic training required including common dietary requirements of older adults
  • Latest certification in ‘ServSafe” management required
  • Must be familiar and understand HUD and all state regulations governing Senior Housing / Senior Living, including Fair Housing regulations, Section 504 Reasonable Accommodations, as well as all regulations pertaining to Food Service
  • An entrepreneurial approach to work is a must. Many new properties will be developed in the coming years
  • Effective collaboration and team work with leaders and stakeholders throughout the organization
  • Ability to motivate, train, coach and inspire dining managers, cooks, servers, porters, and build a strong sense of team
  • Basic business financial literacy is a must
  • At least 10 years of experience in institutional dining. Experience in Senior Living a plus
  • Experience managing multiple outlets
  • Desire to serve seniors and a dedication to improving their quality of life
  • Comfortable with computer technology. Ability to become proficient in, Google Suite for Work (Gmail, Drive, Docs, Sheets, Slides) and/or Microsoft Office (Excel, Word, PowerPoint)
  • Ability to implement and utilize Point of Sale systems that provide accurate purchases and account balance information for residents and 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 and customer service and hospitality


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

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

*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.