Production Supervisor

Department: Operations

Reports to: VP Ops

Schedule: Tues - Sat, 6am-3pm

Comp: $75-95K

About

Methodology is a mission-first clinical nutrition company producing personalized meal programs from our production facility in the East Bay. Every meal is gluten-free, dairy-free, and refined-sugar-free. The protein program runs grass-fed beef, heritage pork, antibiotic-free poultry, high-grade wild seafood, and wild game including elk, venison, and bison. Produce arrives from a partner farm within two days of harvest. Meals ship nationally to busy professionals and families in reusable glass jars and bowls, and a live packaging recovery program in California retrieves all reusable packaging from the prior week's delivery.

Close to 11 years in, Methodology holds the registered trademark on "Food is Medicine" and has the clinical research to back it up. Methodology was chosen for a clinical trial with Stanford in the American Journal of Clinical Nutrition which proved these meals drive measurable changes in biomarkers. This approach is what separates Methodology from every other prepared food company in the country.

The foundation is strong: the science, the customer base, the operational infrastructure. Now the ceiling is being raised and the operation is being elevated another order of magnitude. A precision nutrition engine is rolling out that matches every meal program to each client's macro- and micro-nutrient biomarkers. The menu, the team, the facility, and the guest experience are all being upgraded at once. The goal is to widen the gap as the most thoughtful meal delivery service in America. That is not a positioning statement. It is the standard every hire and every production call gets held to. We have a chance at 52 box deliveries a year per client. 52 hospitality moments on a kitchen counter. No company in food gets that kind of repeated, intimate access to someone's life, and every box that leaves this building has to earn it.

This is a down-to-earth, hardworking operation with a serious mission. No pretense. The people joining now are part of the team that builds what comes next, alongside founders who have operated at the highest levels of finance, fine dining, and consumer technology, and chose to build this instead.

We are looking for an Operations Supervisor who runs the floor like they own it, holds the line on quality and cost, and wants to grow into running the whole operation.

The Role

The Operations Supervisor is the person on the floor who makes sure every meal and every order is picked, packed, portioned, and out the door correctly and on time, every single week. You are hands-on in production and fulfillment, you lead the team on shift, and you own the execution details that decide whether the operation hits its quality, throughput, and cost targets or misses them.

This is not a desk job. You are in the physical flow: catching the portioning error before it ships, re-sequencing the pack line when volume spikes, and making the call when a delivery route falls short. Titles do not carry much weight at Methodology. Output does. This role is built for someone who wants to prove they can run an operation, and grow into running all of it as the company scales into its next facility.

What You Own

Fulfillment: Pick, Pack, and Ship

• Own daily pick and pack execution across shipping and California courier orders. Every box complete, correct, and out by deadline, no exceptions.
• Hit a 0.25% pick and pack error rate or better. Build and enforce the check systems that get there.
• Re-sequence and rebalance the line in real time when volume, staffing, or order mix shifts. The deadline does not move, so the plan has to.
• Own packaging and shipping supply consumption on the floor. Waste is a cost, and it is visible.

Portioning and Plating

• Co-lead day-to-day plating and portioning alongside the culinary team. Meals go out beautiful, accurate, and on spec.
• Enforce portioning protocols to the gram. The nutritional data on a customer's app has to match what is in their container. Anything else is a compliance problem, not a rounding error.
• Flag portioning rules that drive waste back to the culinary and menu team with the data to fix them.
• Hit a 0.25% plating error rate or better.

Cold Chain and Packaging Integrity

• Own how meals are packed to survive a nationwide cold chain in glass: temperature, insulation, structural protection, and presentation through transit and days in a customer's refrigerator.
• Partner with the COO and culinary team when a format is failing in transit. If an item does not arrive perfect, this role is part of fixing how it ships.

Delivery and Dispatch

• Coordinate daily dispatch: last-mile courier routes and linehaul handoffs out on time, 100% of the time.
• Work with the VP of Operations and the routing team on route coverage, driver call-outs, and on-time performance. When the plan breaks, you keep meals moving.
• Support delivery vendor trials aimed at a 0.5% delivery error rate or better while hitting the delivery cost target.

Packaging Recovery

• Own execution of the California packaging recovery program: reusable glass jars and bowls retrieved from the prior week's delivery, inspected, and cycled back into production. This is core to the brand not a side task.

Team Leadership and Culture

• Lead, schedule, and train the production and fulfillment team on shift. Set clear expectations and hold people to them.
• Coach in real time and address underperformance directly. Soft-pedaling problems on the floor is not a fit here.
• Build a bench. Cross-train so the operation runs in full even when someone is out.

Food Safety and Sanitation

• Maintain food safety, GMPs, and sanitation to the highest clinical standard. This operation produces meals for health-compromised individuals and GLP-1 patients.
• Get 100% team buy-in on food safety and cleanliness. Standards hold when you are not watching, or they do not hold at all.

Cost, Systems, and Automation

• Schedule labor to the weekly budget, derived from weekly revenue. Staff to the volume, not to habit.
• Support the rollout of floor automation and scan-verify systems. New tools only count if they cut errors or labor, so help prove they do.
• Build and maintain SOPs, pack-outs, and prep protocols. The operation runs on documentation and process, not memory.

The Facility

A 12,000-square-foot production facility in Concord, CA: 4,000 square feet of kitchen and prep space, 8,000 square feet of warehouse and order fulfillment. Methodology has been producing here since the beginning and knows it well. Active investment is ongoing: a remodel aligned to the brand identity, improved workflow between prep, cook, and portioning stations, added cold storage, and an optimized layout for how the team actually cooks, chills, and packs.

A search for new space is also underway.

Who You Are:

• 3 years in high-volume food production, fulfillment, or warehouse operations, with at least 1 to 2 years supervising a team.
• Perishable food, CPG, or meal production experience. Cold-chain fulfillment is a strong plus.
• Working knowledge of GMPs, food safety, and sanitation in a food manufacturing environment.
• Hands-on floor leadership. You lead by doing, and the team respects you because you are in it with them.
• Precision mindset. Portions weighed, specs followed, nothing winged at volume.
• Real accountability and clear communication on the floor. No drama.
• Comfortable with the physical demands: standing up to 10 hours, lifting up to 40 lbs, frequent bending and repetitive motion, and working in refrigerated environments.
• Proficient in Google Suite (Docs and Sheets).
• On-site in Concord, CA, five days per week. This is not a work-from-home role.
• Valid Food Handler / ServSafe Manager certification (required within 90 days if not currently held).

Compensation & Benefits

• $70,000 to $90,000, commensurate with experience
• A clear path to Operations Manager as you prove you can run the floor and the company scales. Titles follow results.
• Health insurance: Medical, Vision, Dental
• Methodology meals at HQ.
• Direct access to founders who are operational and embedded in the product at every level.
• Proprietary Methodology and AI tools that eliminate administrative busywork, so focus stays on running the operation.
• A documentary currently in production capturing the building of this company. Part of the team means part of the story.
• Founder and operator-run, profitable, no board approval required for operational decisions. Fast-moving and built to last.

How to Apply

Complete the application and send a message via email to stephen@gomethodology.com and umair@gomethodology.com answering these questions with specific details. Generalized answers without specifics, or AI-generated answers, will not be reviewed further.

1. Walk us through the production / operation that was most similar to this role. What was the daily volume, how big was your team, and what were you personally accountable for hitting?
2. Describe a specific error rate, waste number, or throughput problem you fixed with process, not just working harder. What was it before, what specifically did you change and how, and what was it after?
3. Methodology ships chef-crafted, portion-precise meals in glass across a nationwide cold chain, for customers whose health depends on the numbers being right. What would you bring in your first 90 days to make our fulfillment tighter and more reliable than anything else in meal delivery?
4. You will lead the floor team. The standard is a crew that moves with urgency and holds its own bar, not one that slows down the second no one is watching. Tell us how you have built a team like that. Walk us through one specific team you led: how you set the pace and the standard, how you kept energy and accountability high day to day, and whether you led from inside the work or from over it. We want specifics of what you did, not a management philosophy.