Sous Chef

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 an innovative live packaging recovery program, which further underscores the company’s commitment to sustainability. Uniquely, all meals are gluten-free, dairy-free, and refined-sugar-free, catering specifically to the needs of health-conscious consumers and individuals with dietary restrictions.

Since its inception nearly 11 years ago, Methodology has distinguished itself in the prepared food industry by holding the registered trademark on "Food is Medicine." This philosophy is reinforced by clinical research, including a published study conducted alongside Christopher Gardner at Stanford University, which demonstrated that the company’s meals produce measurable improvements in health biomarkers. Unlike many companies that use clinical data merely as a marketing tool, Methodology incorporates this research as the core foundation of its culinary program. This dedication to science-driven nutrition sets the company apart and continues to inform all aspects of its operations.

Currently, Methodology is in a phase of growth and refinement, with a precision nutrition engine designed to match each client’s unique macro- and micro-nutrient biomarker profiles with tailored meal programs. Simultaneous upgrades are underway across the menu offerings, team capabilities, facility infrastructure, and overall guest experience, positioning the company as the most thoughtful meal delivery service in America. This is a service model closer in intimacy and quality to a luxury hospitality experience than mass market food delivery, highlighting the company's dedication to personalized, high-touch customer care.

The company operates from a 12,000-square-foot production facility in Concord, CA, which houses both kitchen and warehouse spaces. The kitchen utilizes state-of-the-art equipment including Rational combi-ovens and tilt skillets, facilitating high-volume, high-quality production. Methodology is actively investing in workflow improvements, cold storage expansion, and optimized facility layouts, with plans underway for a new purpose-built production kitchen designed to further enhance its operational excellence and innovation.

The role of Sous Chef at Methodology is a critical leadership position focused on overseeing daily culinary production. This position requires a world-class operator who is deeply committed to food quality, nutrition, and operational excellence. Reporting to the Executive Chef and working alongside the co-founders, the Sous Chef acts as the production floor leader, managing all aspects of food preparation, quality control, team leadership, scheduling, purchasing, food safety, and adherence to clinical standards. This hands-on position demands precision in execution, a passion for scaling allergen-free, medically tailored meals, and a focus on continuous improvement through detailed SOPs and product consistency.