Research and Development Chef (Contract)

The Cooking Lab is the publisher of Modernist Cuisine (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), Modernist Bread (2017), Modernist Pizza (2021), Food and Drink (2023) and Modernist Bread at Home (2024). Our interdisciplinary team in Bellevue, Washington includes food scientists, development chefs, and a full editorial department, as well as business and marketing staff—all dedicated to advancing the state of the culinary arts through the creative application of scientific knowledge and experimental techniques.

The Cooking Lab is seeking a highly skilled, detail-oriented contract Research and Development Chef. Our ideal candidate has deep expertise in pastry arts and well-developed lamination skills to support our pastry project. This 6-month contract position will work 40 hours per week onsite with our team of Research and Development chefs to test pastry recipes in collaboration with the Food Science team. Our research and development chefs play a key role in our pastry research through technical skill and precision, high quality data production, and thorough record keeping.

Key Responsibilities:

• Pastry Testing and Evaluation
• Meticulously follow experimental protocols developed by the Pastry Manager and Food Science team.
• Prepare baked good samples for data in an efficient and highly organized manner.
• Thoroughly document, accurately label, and effectively communicate all recipe iterations, testing outcomes, and process adjustments.
• Apply critical thinking and problem-solving approaches during the experimental process.
• Technical Execution
• Apply advanced baking and pastry techniques to achieve the most consistent results possible, with a special emphasis on lamination ability. Experience working with and making phyllo dough also desired.
• Maintain high standards of quality, consistency, and data production.
• Additional Duties
• Collaborate with the culinary team to maintain kitchen organization and cleanliness on a daily basis.
• Work effectively with cross-functional teams including Editorial, Marketing and Photography.

Qualifications:

• Degree or certification in Pastry or Culinary Arts.
• Minimum 10 years of professional pastry experience, with high volume lamination production experience preferred.
• At least 2 years in a product development or R&D role preferred.
• Strong organizational and documentation skills.

Preferred Skills:

• Strong foundation in food science principles, especially related to ingredient functionality.
• Ability to work collaboratively in a fast-paced, experimental kitchen environment.
• Experience executing recipes to an exceptionally high standard to meet photographic needs.
• Proficiency in Microsoft Excel and Word for documentation and planning.

Why Join The Cooking Lab?

• Be part of a world-class culinary team pushing the boundaries of pastry innovation.
• Work in a collaborative, creative environment with access to cutting-edge tools and techniques.
• Contribute to a high-profile pastry project with opportunities for growth and impact.