Sous Chef I- Moderna (Norwood, MA)

Compass Group•Norwood, MA

10d•$65,000 - $75,000•Onsite

About The Position

Are you ready to bring your passion for food to one of the world’s leading biotech companies? As a Sous Chef I with Flik Hospitality Group at Moderna in Norwood, MA, you’ll play a key role in crafting an exceptional culinary experience that reflects our client’s innovative culture. In this fast-paced, collaborative corporate dining environment, you’ll support the culinary team in driving excellence across all areas of food production—from planning and ordering to prepping and plating. You’ll be hands-on in the kitchen, ensuring that every dish meets the highest standards of quality, freshness, and presentation, all while maintaining full compliance with health regulations and company protocols. More than just a cook, you’ll serve as a leader—motivating, training, and inspiring back-of-house associates to deliver top-tier results that wow our guests and exceed expectations. If you're energized by high standards, operational excellence, and the thrill of culinary creativity, this is your opportunity to shine.

Requirements

At least 5 years of related culinary experience required, including at least 1 year at the management level in a high-volume setting
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Catering experience with small and large events required.
Knowledge of food and industry trends with a focus on quality.
Experience with high volume production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills.
Computer skills and knowledge of MS Office products, including Excel.

Nice To Haves

Experience in corporate dining preferred.
ServSafe or Department of Health Certification is preferred.
Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items.
Assists with planning and creating menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists with managing cost controls and controlling expenditure.
Performs other duties as assigned.