Director of Culinary

Four dining venues. An exhibition kitchen. And a community that promises residents a culinary experience on par with a country club or fine hotel.

Modena Reserve at Kensington is a boutique, 5-star senior living community in Montgomery County, steps from the Kensington train station and minutes from D.C. We're looking for a seasoned Director of Culinary Experience to lead a culinary program that's genuinely unlike anything else in this space.

You don't need a senior living background. If you've run a kitchen in fine dining, a hotel, a private club, or a resort and you're ready for creative ownership, a stable schedule, and residents who actually know your name — we want to talk.

At Solera Senior Living, we are guided by our Core Values — Compassion, Communication, Commitment, and Creativity — in everything we do.

• The Metropolitan Club — Our signature dining room, anchored by an exhibition kitchen where cooking is part of the experience
• The Capitol Club — A wine bar with a sliding glass wall for indoor/outdoor happy hours and elevated appetizers
• The District Café — Locally sourced gourmet coffee and pastries, right by the train stop
• The Post Room — Private dining for family celebrations and special occasions

The Director of Culinary Experience leads all culinary operations for the community — both back of house and front of house — ensuring high-quality, nutritious meals are prepared and served in a clean, safe, and welcoming environment. This role owns menu development, food preparation, service standards, sanitation, budgeting, inventory control, and team development while ensuring compliance with all federal, state, and local regulations.

This role partners closely with the Executive Director, the Dining Manager, and the interdisciplinary team to align dining services with resident preferences, clinical needs, and Modena hospitality standards.

• Hire, train, schedule, supervise, and evaluate culinary team members across all venues
• Partner with the Dining Manager on the development, training, and performance of front‑of‑house staff
• Provide coaching, performance feedback, and disciplinary recommendations as needed
• Conduct in‑service training and ongoing education for culinary staff
• Ensure appropriate coverage and continuity of service at all times
• Build a bench: develop line‑level talent into leadership roles

• Plan, prepare, and oversee the delivery of all meals served in the community
• Develop menus in accordance with regulatory requirements, nutritional standards, and resident preferences — you are the creative authority here, designing the program rather than executing someone else's
• Create seasonal, scratch‑made, locally sourced offerings across five distinct venues, each with its own identity
• Work closely with the Dining Manager to oversee the development and training of front‑of‑house staff, ensuring service standards match the quality of the food
• Own the guest experience end to end — from plate to table, across all five venues
• Perform in the exhibition kitchen; presentation and showmanship are part of the job
• Visit residents regularly to understand likes, dislikes, and dietary needs
• Support therapeutic and special diets in coordination with care teams and physician orders, across Independent Living, Assisted Living, and Memory Care
• Assist with meal preparation as needed to support service excellence

• Maintain compliance with Serv Safe, food handling, and sanitation standards
• Ensure adherence to all federal, Maryland state, and Montgomery County food service regulations
• Maintain a…