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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $76,000.00 - $105,000.00
Work Schedule
Day Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Food provided
Direct access to founders
Proprietary tools
Job Description
Methodology is a mission-driven clinical nutrition company that specializes in creating personalized meal programs designed to support health and wellness through nutrition. Operating from its production facility in the East Bay, Methodology focuses on sourcing high-quality, nutrient-dense ingredients such as grass-fed beef, heritage pork, antibiotic-free poultry, wild seafood, and wild game like elk, venison, and bison. Working closely with partner farms, the company ensures that produce arrives fresh within two days of harvest, emphasizing freshness and quality in every meal. The meals are delivered nationally to busy professionals and families in reusable glass jars and proprietary bowls as part of... Show More
Job Requirements
- On-site in Concord, CA
- Precision mindset with exact ingredient weighing and adherence to specs
- Proven experience managing food purchasing, inventory, and scheduling
- Strong accountability and leadership with direct reports endorsing the experience
- Ability to manage food safety and sanitation at clinical standards
- Comfortable leading a high-performing culinary team
- Willingness to work Monday through Friday with some weekend production as needed
- Demonstrated excellent communication skills with no drama
- Genuine interest in nutrition and health outcomes
- Ability to run production independently within first 90 days
Job Qualifications
- 3+ years as CDC, Sous Chef, or higher in a high-volume batch cooking environment
- Strong proficiency with large-batch production equipment such as combi-ovens and tilt-skillets
- Experience with gluten-free, paleo, vegan/vegetarian, and specialty diet recipe development at scale
- Proficiency in Google Suite (Docs and Sheets)
- Experience with payroll and timekeeping systems
- Strong floor leadership skills with clear communication
- Working understanding of food cost, yields, and waste
- ServSafe Manager certification (or willingness to obtain within 90 days)
- Fine dining background combined with high-volume execution experience
- Knowledge of allergen-free, medically tailored, or clinical nutrition production
- Experience with cold-chain production, shelf-life testing, or CPG food development
Job Duties
- Run daily production from prep through portioning, packaging, and handoff to fulfillment
- Manage the cook team with clear expectations, real-time coaching, and direct accountability
- Enforce portioning protocols to the gram
- Manage scheduling, timekeeping, and support recruiting
- Maintain food safety, sanitation, and cleanliness to the highest clinical standard
- Attend weekly R&D calls and contribute ideas
- Own production buildout for approved dishes including yield testing and team training
- Taste all dishes and resolve inconsistencies
- Develop recipes within dietary constraints
- Analyze culinary operating budgets
- Control costs of food, labor, and purchases
- Own food purchasing, inventory management, and production scheduling
- Build and maintain SOPs, portioning guides, and prep protocols
- Develop the culinary team for future leadership roles
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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