Research and Development Chef (6-Month Contract)

The Cooking Lab, located in Bellevue, Washington, is the esteemed publisher behind several critically acclaimed culinary publications, including 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). This interdisciplinary team comprises food scientists, development chefs, culinary experts, as well as business and marketing professionals, all passionately dedicated to revolutionizing the culinary arts through the innovative application of scientific principles and experimental techniques. The Cooking Lab prides itself on fostering a collaborative environment where creativity meets science, resulting in pioneering work that advances the state of cooking and baking. The Cooking Lab is currently seeking a highly skilled and detail-oriented contract Research and Development Chef to join their team for a 6-month contract position working onsite 40 hours per week. This role focuses on pastry arts with a particular emphasis on lamination skills to support an ongoing high-profile pastry project. The successful candidate will work closely with the Food Science team and the Pastry Manager to test, evaluate, and refine pastry recipes using meticulous technical expertise and precision. Both the artistry and scientific rigor of pastry creation are embraced in this role, requiring comprehensive documentation of experimental processes and outcomes to ensure replicable, high-quality results. The R&D Chef will be instrumental in producing thorough records, labels, and communications for recipe iterations and testing results. This position demands advanced baking and pastry technique proficiency, especially in lamination and phyllo dough preparation. The ideal candidate will have extensive professional pastry experience with demonstrated capability in large-scale lamination production and previous involvement in product development or research and development roles. Moreover, this role requires critical thinking, problem-solving skills, and an ability to adapt efficiently to iterative recipe testing and adjustments. Beyond technical duties, the R&D Chef will collaborate with the editorial, marketing, and photography teams, maintaining strong interdepartmental communication and contributing to a well-organized and clean kitchen workspace. Joining The Cooking Lab means becoming part of a forward-thinking team pushing the boundaries of pastry innovation through a unique blend of science and culinary art. The work environment promotes creativity, cutting-edge experimentation, and professional growth opportunities. This contract role offers the chance to significantly impact a distinguished pastry project with the support of world-class colleagues and resources.

• Degree or certification in Pastry or Culinary Arts
• Minimum 5 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