Sous Chef

Sous Chef — Production & Culinary Operations

Location: Concord, CA | Compensation: $75,000–$95,000

We are seeking a hands-on Sous Chef to lead day-to-day culinary production in its Concord facility. This is an on-the-floor leadership role for someone who can cook, manage a team, improve systems, and deliver restaurant-quality meals with clinical-level precision at scale.

You will own production from prep through portioning, packaging, and fulfillment handoff—ensuring every shift meets standards for quality, throughput, food safety, productivity, and cost.

What You’ll Do

• Run daily high-volume production across prep, cooking, portioning, packaging, and fulfillment.
• Lead, coach, schedule, and hold the cook team accountable to clear standards.
• Enforce precise portioning, weighing, labeling, and documentation requirements.
• Maintain exceptional food safety, sanitation, allergen control, and cleanliness standards.
• Manage purchasing, inventory, production schedules, timekeeping, and food-cost controls.
• Build and maintain SOPs, prep protocols, portioning guides, and training materials.
• Participate in weekly R&D with the founders and culinary team.
• Scale approved dishes through yield testing, batch sizing, documentation, training, and production rollout.
• Develop and refine meals that are gluten-free, dairy-free, free of refined sugar and canola oil, and still restaurant-quality.
• Train and develop cooks into stronger operators and future leaders.

What We’re Looking For

• 3+ years as a Sous Chef, Chef de Cuisine, or higher in a high-volume batch-cooking environment.
• Experience leading kitchen teams with direct, respectful accountability.
• Strong proficiency with large-batch equipment, including combi-ovens, tilt skillets, and similar tools.
• Experience with specialty-diet, allergen-free, vegan/vegetarian, paleo, or medically tailored food production.
• Strong understanding of food cost, yield, waste, purchasing, inventory, and production scheduling.
• Detail-oriented and process-driven: ingredients weighed, specs followed, and no shortcuts.
• Comfortable with Google Docs/Sheets and payroll or timekeeping systems.
• Able to work fully on-site in Concord, CA.
• ServSafe Manager certification preferred, or willingness to obtain it within 90 days.

About the company

Methodology is an operator-led, profitable food company built around the idea that food can improve health outcomes. The team produces highly curated meals for customers across major U.S. metropolitan areas, including health-conscious, GLP-1, and medically sensitive consumers.

You’ll work from a 12,000-square-foot Concord production facility with Rational combi-ovens, tilt skillets, dedicated prep space, warehouse and fulfillment operations, and ongoing investment in kitchen workflow, cold storage, automation, and future expansion.

This is an opportunity to help build the systems, team, and production standards behind a growing, high-performance food company.

Compensation & Benefits

• $75,000–$95,000 base salary
• Medical, dental, and vision insurance
• Methodology meals at HQ
• Direct collaboration with engaged founders
• Proprietary chef and AI tools to reduce administrative work
• Monday–Friday schedule, with occasional weekend production as needed

Pay: $75,000.00 - $95,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Work Location: In person