Saint Louis, 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
Saint Louis, 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 ...
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 ...
New
Quick apply
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 ...
New
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 ...
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 ...
$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
$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 ...
$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
$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 ...
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 ...
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 ...
$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
$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 ...
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 ...
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 ...
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 ...
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 ...
$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
$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 ...
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
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 ...
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 ...
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 ...
$51K - $69K/yr
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
$51K - $69K/yr
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 ...
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 ...
Quick apply
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 ...
$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
$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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
Chicago, IL · On-site
$80K - $85K/yr
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 ...
Chicago, IL · On-site
$80K - $85K/yr
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 ...
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 ...
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 ...
$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
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.
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.
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.
Cities with the most Molecular Gastronomy job openings:
The most popular types of Molecular Gastronomy jobs are:
States with the most job openings for Molecular Gastronomy jobs include:
The top searched job categories for Molecular Gastronomy jobs are:
$16.50 - $20/hr
Full-time
Medical, Dental, Vision, Retirement, PTO
Posted 9 days ago
Sourced by ZipRecruiter
