Line Cook
$17 - $23/hr
Fine-dining plating techniques and molecular gastronomy/modern culinary methods * Food purchasing and receiving * Special events execution * Tandoor cooking: kebabs and breads made from scratch
Quick apply
Line Cook
$17 - $23/hr
Fine-dining plating techniques and molecular gastronomy/modern culinary methods * Food purchasing and receiving * Special events execution * Tandoor cooking: kebabs and breads made from scratch
Line Cook - Cold Side -Pastry & Pantry
Clayton, MO · On-site
$16.50 - $20/hr
Knowledge of molecular gastronomy, experience with cake making & decorating, petit fours/ mignardises, gluten-free, ice cream/sorbet, bread making, etc. * Ability to handle knives, operate kitchen ...
Quick apply
Line Cook - Cold Side -Pastry & Pantry
Clayton, MO · On-site
$16.50 - $20/hr
Knowledge of molecular gastronomy, experience with cake making & decorating, petit fours/ mignardises, gluten-free, ice cream/sorbet, bread making, etc. * Ability to handle knives, operate kitchen ...
Line Cook - Cold Side -Pastry & Pantry
Leawood, KS · On-site
$17 - $20.75/hr
Knowledge of molecular gastronomy, experience with cake making & decorating, petit fours/ mignardises, gluten-free, ice cream/sorbet, bread making, etc. * Ability to handle knives, operate kitchen ...
Quick apply
Line Cook - Cold Side -Pastry & Pantry
Leawood, KS · On-site
$17 - $20.75/hr
Knowledge of molecular gastronomy, experience with cake making & decorating, petit fours/ mignardises, gluten-free, ice cream/sorbet, bread making, etc. * Ability to handle knives, operate kitchen ...
Line Cook - Cold Side - Pastry & Pantry
Minneapolis, MN · On-site
$21 - $24/hr
Knowledge of molecular gastronomy, experience with cake making & decorating, petit fours/ mignardises, gluten-free, ice cream/sorbet, bread making, etc. * Ability to handle knives, operate kitchen ...
Quick apply
Line Cook - Cold Side - Pastry & Pantry
Minneapolis, MN · On-site
$21 - $24/hr
Knowledge of molecular gastronomy, experience with cake making & decorating, petit fours/ mignardises, gluten-free, ice cream/sorbet, bread making, etc. * Ability to handle knives, operate kitchen ...
Line Cook - Cold Side -Pastry & Pantry
Clayton, MO · On-site
$16.50 - $20/hr
Knowledge of molecular gastronomy, experience with cake making & decorating, petit fours/ mignardises, gluten-free, ice cream/sorbet, bread making, etc. * Ability to handle knives, operate kitchen ...
Quick apply
Line Cook - Cold Side -Pastry & Pantry
Clayton, MO · On-site
$16.50 - $20/hr
Knowledge of molecular gastronomy, experience with cake making & decorating, petit fours/ mignardises, gluten-free, ice cream/sorbet, bread making, etc. * Ability to handle knives, operate kitchen ...
Service Porter
Chicago, IL · On-site
$20.50 - $21/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Service Porter
Chicago, IL · On-site
$20.50 - $21/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Sommelier
Chicago, IL · On-site
$26 - $26.50/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Sommelier
Chicago, IL · On-site
$26 - $26.50/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Service Porter
Chicago, IL · On-site
$20.50 - $21/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Quick apply
Service Porter
Chicago, IL · On-site
$20.50 - $21/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Sommelier
$26 - $26.50/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Quick apply
Sommelier
$26 - $26.50/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Host
Chicago, IL · On-site
$21.50 - $22/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Host
Chicago, IL · On-site
$21.50 - $22/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Food Runner
Chicago, IL · On-site
$21.50 - $22/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Food Runner
Chicago, IL · On-site
$21.50 - $22/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Front Server
Chicago, IL · On-site
$23.50 - $24/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Quick apply
Front Server
Chicago, IL · On-site
$23.50 - $24/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Host
$21.50 - $22/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Quick apply
Host
$21.50 - $22/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Food Runner
Chicago, IL · On-site
$21.50 - $22/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Quick apply
Food Runner
Chicago, IL · On-site
$21.50 - $22/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Sous Chef - Maroon
Las Vegas, NV · On-site
$47K - $64K/yr
Skills • Demonstrated expertise in advanced culinary techniques, including molecular gastronomy, precise temperature cooking, and complex plating design. Knowledge Comprehensive understanding of ...
Sous Chef - Maroon
Las Vegas, NV · On-site
$47K - $64K/yr
Skills • Demonstrated expertise in advanced culinary techniques, including molecular gastronomy, precise temperature cooking, and complex plating design. Knowledge Comprehensive understanding of ...
Sous Chef - Maroon
Las Vegas, NV · On-site
$65 - $95/hr
Demonstrated expertise in advanced culinary techniques, including molecular gastronomy, precise temperature cooking, and complex plating design. Knowledge Comprehensive understanding of various ...
Sous Chef - Maroon
Las Vegas, NV · On-site
$65 - $95/hr
Demonstrated expertise in advanced culinary techniques, including molecular gastronomy, precise temperature cooking, and complex plating design. Knowledge Comprehensive understanding of various ...
Front Server
Chicago, IL · On-site
$23.50 - $24/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Front Server
Chicago, IL · On-site
$23.50 - $24/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Tournant Chef
$22.50 - $23/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Quick apply
Tournant Chef
$22.50 - $23/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Captain
$26 - $26.50/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Quick apply
Captain
$26 - $26.50/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Commis Chef
$20.50 - $21/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Quick apply
Commis Chef
$20.50 - $21/hr
A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a ...
Molecular Gastronomy information
See salary details
$11K - $19.4K
0% of jobs
$19.4K - $27.8K
0% of jobs
$27.8K - $36.2K
0% of jobs
$36.2K - $44.6K
0% of jobs
$44.6K - $53K
0% of jobs
$53K - $61.5K
0% of jobs
$65.5K is the 25th percentile. Wages below this are outliers.
$61.5K - $69.9K
52% of jobs
$69.9K - $78.3K
15% of jobs
$78.3K - $86.7K
0% of jobs
$86.7K - $95.1K
1% of jobs
$96.9K is the 75th percentile. Wages above this are outliers.
$95.1K - $103.5K
32% of jobs
$11K
$80.7K
$103.5K
How much do molecular gastronomy jobs pay per year?
As of Sep 6, 2026, the average yearly pay for molecular gastronomy in the United States is $80,687.00, according to ZipRecruiter salary data. Most workers in this role earn between $69,000.00 and $98,500.00 per year, depending on experience, location, and employer.
What is molecular gastronomy?
A Molecular Gastronomy job involves using scientific techniques and principles to create innovative and unique culinary experiences. Professionals in this field experiment with ingredients, textures, and temperatures to develop new dishes, often using tools like liquid nitrogen, sous-vide machines, and emulsifiers. They typically work in high-end restaurants, research labs, or food innovation companies. This role requires a strong understanding of chemistry, food science, and culinary arts to push the boundaries of traditional cooking.
What are typical daily tasks for someone working in molecular gastronomy?
A professional working in molecular gastronomy can expect daily tasks to include designing and testing experimental recipes, preparing and plating avant-garde dishes using scientific techniques, and managing the safe operation of specialized lab-grade kitchen equipment. Collaboration with chefs, food scientists, and front-of-house staff is common to ensure a seamless and innovative dining experience. There is also a strong emphasis on sourcing unique ingredients, maintaining high standards of cleanliness, and documenting new methods or findings for continuous improvement. This role often involves balancing creative experimentation with strict adherence to food safety protocols.
What are the key skills and qualifications needed to thrive in molecular gastronomy?
To thrive in molecular gastronomy, a strong background in culinary arts, food science, and chemistry is essential, often supported by a degree in culinary or food science fields. Familiarity with specialized equipment like sous vide machines, vacuum sealers, and hydrocolloid stabilizers—as well as certifications in food safety—are commonly required. Creativity, attention to detail, and strong collaboration skills help professionals excel in both kitchen innovation and teamwork. These skills ensure safe, successful execution of modernist cuisine techniques and elevate dining experiences through science-driven creativity.
How to become a molecular gastronomist?
To become a molecular gastronomist, one typically pursues formal education in culinary arts, food science, or chemistry, often earning a degree or certification in these fields. Gaining experience in innovative cooking techniques, mastering tools like liquid nitrogen and sous-vide equipment, and developing a strong understanding of food chemistry are essential steps in this specialized culinary career.
What are the career opportunities in molecular gastronomy?
Career opportunities in molecular gastronomy include roles such as research chefs, food scientists, and product developers focused on innovative culinary techniques. These positions often require knowledge of food chemistry, laboratory skills, and creativity, and are typically found in high-end restaurants, food companies, or research institutions.
More about Molecular Gastronomy jobs
What cities are hiring for Molecular Gastronomy jobs?
Cities with the most Molecular Gastronomy job openings:
What are the most commonly searched types of Molecular Gastronomy jobs?
The most popular types of Molecular Gastronomy jobs are:
What states have the most Molecular Gastronomy jobs?
States with the most job openings for Molecular Gastronomy jobs include:
What job categories do people searching Molecular Gastronomy jobs look for?
The top searched job categories for Molecular Gastronomy jobs are:
$17 - $23/hr
Other
Re-posted 19 days ago
Job description
Junoon Restaurant is seeking motivated full-time Line Cooks who are serious about building a career in cooking.
Junoon held 1 Michelin Star from 2012–2019 and is led by Chef Akshay Bhardwaj (Forbes 30 Under 30). Our cuisine blends global techniques with local, seasonal ingredients to present a modern expression of Indian cuisine.
Located in the Flatiron District, near Madison Square Park, we are looking for cooks who thrive in a fast-paced, detail-driven kitchen environment.
Responsibilities & Expectations
Work cleanly and efficiently on a savory station
Maintain organization and attention to detail during service
Collaborate effectively within a small team
Own and maintain personal knives and basic tools
What You’ll Learn
Fine-dining plating techniques and molecular gastronomy/modern culinary methods
Food purchasing and receiving
Special events execution
Tandoor cooking: kebabs and breads made from scratch
Traditional Indian curries and house-made spice blends
Seasonal menu development and costing
Qualifications
Strong work ethic and willingness to learn
Ability to work in a high-volume kitchen
Prior fine-dining experience a plus, but not required
No prior experience in Indian cuisine required********
Benefits
30% employee dining discount
Compensation
Competitive pay, discussed after interview and trial
We look forward to reviewing your application.
More detail about Junoon Restaurant part of Junoon Hospitality, please visit https://culinaryagents.com/entities/130066-Junoon-Restaurant