SUMMARY

Help Chip turn cookie ideas into repeatable, scalable products. You’ll execute benchtop tests, keep impeccable documentation, and prep winning formulas for pilot and production—protecting quality and brand standards along the way.

QUALIFICATIONS

• 2+ years in pastry/bakery production or culinary R&D (cookies/desserts a plus).
• Clear recipe writing; comfortable with spreadsheets and basic math for scaling.
• Detail-obsessed: labels everything, timestamps trials, follows procedures.
• Proficient with scales and thermometers; open to learning a_w/texture basics.

PREFERRED QUALIFICATIONS

• Culinary/pastry diploma or food-science coursework.
• Exposure to HACCP/FSQ, shelf-life basics, or packaging evaluations.
• Strong communication and photo documentation skills (smartphone is fine).

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

• Full-time onsite in our SLC test kitchen; occasional plant/store checks.
• Stand for extended periods; lift up to ~50 lbs as needed.

• Bench execution: Mix, bake, and iterate cookie/bakery trials each month; track variables (temps, times, weights, yields).
• Documentation: Write clean formulas and methods with scaling notes; attach in-process and finished photos; maintain change logs.
• Data & tests: Record unit weights/size, bake color, texture; assist with water activity (a_w)/moisture reads (training provided); set up simple sensory tests (triangle/paired).
• Readiness for scale: Build batch sheets, organize mise en place, and assist with SOPs for pilot/production runs.
• Ingredient stewardship: Maintain a sample library, coordinate vendor samples/COAs, manage retains and labeling notes.
• Light field verification: Occasional store/plant check-ins to confirm spec adherence and launch readiness; document issues and hand off to owners.