Find & Apply For Chef Jobs in Concord, California

Department:

Culinary Reports To:

CDC /

Exec Chef Location:

Concord, CA (On-site)

Compensation:

$75K-$95

K Schedule:

Mon-Fri, Early Production 3AM - 1PM 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 proprietary 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. A study published with Christopher Gardner at Stanford in the American Journal of Clinical Nutrition proved these meals drive measurable changes in biomarkers. That research is not a marketing credential. It is the foundation the entire culinary program is built on, and it 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 food program 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 simultaneously. 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, every menu decision, and every production call gets held to. We are not a mass manufactured service. We know our clients and we have 52 box deliveries a year to wow them. 52 hospitality moments on a kitchen counter. No restaurant on earth gets that kind of access to someone's life. We are one of the rare companies in food positioned to optimize so intimately and often in someone's life. This is a down-to-earth, hardworking kitchen 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 a Sous Chef who is a world-class operator, cares deeply about food quality and nutrition, and is energized by what this team is building. The Role The Sous Chef is the aircraft controller of day-to-day culinary production at Methodology. The role develops, directs, improves, and manages all production processes and the metrics that accompany them: quality, throughput, productivity, and food cost. Highly hands-on by design. Cooking, leading the team, and building the systems that make consistency possible at volume. In it, not above it. The kitchen runs with Rational combi-ovens, tilt-skillets, and the full range of high-volume production equipment. Monday through Friday with some weekend production as needed. What You Own Production

• Run daily production from prep through portioning, packaging, and handoff to fulfillment. On schedule, on spec, every shift.
• Manage the cook team with clear expectations, real-time coaching, and direct accountability. Soft-pedaling performance problems is not a cultural fit here.
• Enforce portioning protocols to the gram. Every ingredient weighed and documented. The nutritional data on a customer's app has to match what is in their container. That accuracy lives at this level.
• Manage scheduling, timekeeping, and support recruiting for the culinary team.
• Maintain food safety, sanitation, and cleanliness to the highest clinical standard.

This kitchen produces meals for health-compromised individuals and GLP-1 patients. R D and Menu Execution Attend the weekly R D call with both co-founders and the full culinary team. Dishes are built, killed, and reformulated in real time. Ideas are expected from everyone in the room. When a dish is approved, own the production buildout: yield testing, batch sizing, portioning documentation, plating standards, and team training. Taste everything. If a recipe is inconsistent at scale, find the root cause and fix it. The kitchen does not stall waiting for someone else to act.

Develop recipes within the constraints:

no gluten, dairy, refined sugar, or canola oil, while delivering food that competes with the best restaurants in the country. Cost and Systems Analyze culinary operating budgets. Control costs of food, labor, and related purchases in line with the overall operating budget. Own food purchasing, inventory management, and production scheduling. Connect the sourcing workflow to kitchen execution so nothing falls through the cracks. Build and maintain SOPs, portioning guides, and prep protocols. The kitchen runs on documentation and process, not memory and instinct. Develop the team. As Methodology upgrades its offerings and extends its lead, people ready to step into larger roles become essential. Building that talent is part of this job. Non-Negotiable 3+ years as CDC, Sous Chef, or higher in a high-volume batch cooking environment. Direct reports would rave about the experience of working for you. Strong proficiency with large-batch production equipment: combi-ovens, tilt-skillets, and similar. Proven experience with gluten-free, paleo, vegan/vegetarian, and specialty diet recipe development at volume. Precision mindset. Ingredients weighed, specs followed, nothing winged. Experience with food purchasing, inventory management, and production scheduling. Proficient in Google Suite (Docs and Sheets). Experience with payroll and timekeeping systems. Strong floor leadership. Clear communication, real accountability, no drama.

Working understanding of food cost:

yields, waste, and how every kitchen decision affects the P&L. On-site in Concord, CA. Compensation & Benefits $75,000 to $95,000 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 Chef and AI tools that eliminate administrative busywork, so focus stays on cooking, leading, and building. A documentary currently in production capturing the building of this company. Part of the team means part of the story. Operator-run, profitable, and built to move fast. No board approval required for product decisions. The most thoughtful dining experience in the United States, driving objective health outcomes through food as medicine.