Methodology - Sous Chef / Production Manager- Luxe Catering & Meal Delivery: 3AM to 1PM

Location: Concord, CA – On-site, Full-Time

Schedule: 3:00 AM – 1:00 PM, Monday–Friday (weekend coverage as needed based on volume)

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. Every menu reflects our values of hospitality, creativity, and uncompromising quality, elevating the everyday dining experience to levels unparalleled in meal delivery.

The Sous Chef leads the backbone of our daily kitchen operations. This role runs early-morning production shifts, ensuring meals are prepared at scale with consistency, accuracy, and care. You will work closely with the Executive Chef to maintain throughput, quality, and cost targets, while mentoring and supporting the production team.

This is a hands-on leadership role for someone who thrives in high-volume kitchens, embraces discipline, and can balance speed with precision. The position offers a clear path for growth into Chef de Cuisine or Executive Sous Chef roles.

• Lead hands-on daily production during early-morning to early-afternoon shifts, ensuring efficiency, accuracy, and throughput.
• Execute high-volume batch cooking using combi ovens, tilt skillets, and other production equipment.
• Act as an aircraft controller for production workflows — directing staff, solving problems in real time, and keeping processes on track.
• Collaborate with the CDC, Executive Chef, Operations Supervisors, and Procurement Manager to maintain smooth operations.
• Oversee the execution of weekly menu items and ensure quality control
• Support the goals of culinary operating budgets; hands-on involvement to control food, labor, and purchasing costs.
• Maintain strict cleanliness and compliance with health department regulations.
• Support scheduling, payroll, and recruiting activities for the culinary team.
• Foster a culture of respect, accountability, teamwork, and continuous improvement.

• 3 years in a leadership role (Sous Chef, CDC, Production Manager) in a high-volume kitchen.
• Strong experience in batch cooking environments such as meal delivery, catering, airline catering, hotel banquets, or frozen food production.
• Skilled in recipe execution and menu development across multiple diets (gluten-free, paleo, vegan, vegetarian).
• Proficient in Google Suite (Docs, Sheets) and familiar with payroll/timekeeping systems.
• Strong communicator; able to lead and inspire diverse teams with clarity and discipline.
• Experienced in production scheduling, purchasing, and inventory management, with an understanding of workflow efficiency.
• Team-oriented and empathetic; committed to “do the most good for the most people.”
• Comfortable in a fast-paced entrepreneurial environment; flexible and well-organized under pressure.
• 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 range: $80,000–$96,000/year
• Medical / Dental / Vision
• Plentiful Methodology meals at HQ

Support for continuous improvement and upskilling