What are the responsibilities and job description for the Chef De Cuisine / Sr. Production Manager - Luxe Catering & Meal Delivery: 3AM to 1PM position at Methodology?
Methodology is more than a meal delivery service. We are a food and wellness brand built on the belief that what we eat shapes how we live. Our ready-to-heat meals are crafted by chefs, designed by a strategically assembled R&D team, and served in reusable glass jars and bentos that reflect our commitment to sustainability. For busy professionals and families, we make eating well effortless — helping our guests save time, reduce stress, and feel their best.
Our mission is to heal bodies and minds using food as medicine, while redefining what it means to eat healthy at home. From nutrition and culture to history, travel, and current events, we weave storytelling into our menus to elevate the everyday dining experience unparalleled in meal delivery.
About This Role
The Chef de Cuisine is the strategic “aircraft controller” of our kitchen operations, orchestrating production with precision and ensuring that meals consistently meet Methodology’s high culinary standards and brand values. This leader doesn’t just manage daily execution—they plan proactively from final deadlines and production milestones backward, ensuring that every process flows seamlessly to deliver on time and at the highest quality.
This is a hands-on leadership role in a fast-paced, entrepreneurial environment. You will collaborate closely with culinary, operations, and supply chain teams to deliver meals that are not only nourishing but unforgettable. If you thrive in high-volume kitchens, hold yourself to uncompromising standards, and want your work to contribute to a larger mission of redefining health and hospitality, this role is for you.
What You’ll Do- Act as the aircraft controller for daily culinary production, coordinating multiple teams and processes to meet quality, throughput, and cost targets.
- Lead tasting discipline, ensuring every dish meets Methodology’s standards for flavor, freshness, and presentation.
- Oversee weekly menu execution, quality control, and training across Methodology’s kitchen and partner kitchens.
- Train, mentor, and elevate the culinary team — building technical skill, discipline, and leadership capacity.
- Collaborate with the Executive Chef, Sous Chefs, Operations, and Supply Chain to optimize workflows and improve efficiency.
- Connect culinary execution to guest experience, ensuring meals reflect Methodology’s hospitality standards and brand storytelling.
- Control and analyze operating budgets, including food, labor, and purchasing; review P&L and COGS reports regularly.
- Oversee food purchasing and inventory management workflows, ensuring alignment between sourcing and production.
- Co-lead with Executive Chef compliance projects (equipment upgrades, redesigns, renovations, health code alignment) with attention to local regulations.
- Support menu development and R&D initiatives, driving innovation and supporting successful product launches.
- Manage recruiting, scheduling, payroll, and timekeeping for the culinary team.
- Foster and enforce a culture of mutual respect, discipline, accountability, and continuous improvement.
- Maintain the highest standards of sanitation, health, and safety in all kitchen spaces.
- 5 years in a senior culinary leadership role (CDC, Executive Sous Chef, or equivalent) with a proven track record.
- Experience in high-volume production environments (meal delivery, catering, hotel banquets).
- Strong financial acumen; deep experience with P&L and food and labor cost control.
- Expertise in batch cooking and recipe/menu development, including gluten-free, paleo, vegan, and vegetarian diets.
- Skilled with a variety of equipment: convection ovens, combi ovens, tilt skillets, cook-and-hold ovens, robot coupe, immersion blenders.
- Adept in production scheduling, purchasing, and inventory management; understands how sourcing connects to operational efficiency.
- Strong leadership presence; able to motivate, mentor, and inspire large, diverse teams.
- Effective communicator across in-person and digital platforms (Slack, email, Google Suite).
- Hospitality-driven mindset, with commitment to a guest-first, service-oriented approach.
- Knowledgeable in health, safety, and sanitation regulations.
- Physically able to stand for long periods (up to 10 hours), carry up to 40 lbs, and frequently bend at the wrists, elbows, neck, waist, and knees while handling weight.
- Valid Food Handler’s Management Certificate.
- Salary: $92,000–$125,000/year
- Medical, dental, and vision insurance
- Plentiful Methodology meals at HQ
- Support and resources for continuous improvement
Salary : $92,000 - $125,000