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Part Time Bakery Research Development Jobs (NOW HIRING)

Multicrisp Baker

Research & Development

New York, NY

$50 - $80/hr

We're launching an exciting, next-generation food manufacturing platform and are looking for a passionate Research & Development Baker to help create innovative products that will reach consumers ...

Meijer, Inc.

Part time Bakery Clerk

Corunna, MI

$12.75 - $14.75/hr

Development programs for advancement and career growth Please review the job profile below and ... Meat, Seafood, Bakery, Deli, Grocery. What skills will you use? * You are detail-oriented and ...

Meijer, Inc.

Part time Bakery Clerk

Corunna, MI · On-site

$12.75 - $14.75/hr

Development programs for advancement and career growth Please review the job profile below and ... Meat, Seafood, Bakery, Deli, Grocery. What skills will you use? * You are detail-oriented and ...

The Pennsylvania State University

Typical duties of a Research & Development Engineer include: * Supporting the development of R&D programs to support critical DOD assets * Providing subject matter expertise in the area of ...

The Pennsylvania State University

You will become part of a team conducting a wide range of R&D projects involving next-generation materials and processes, focused on meeting the needs of critical applications. The MSA Division works ...

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Part Time Bakery Research Development information

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$20K

$96.6K

$151K

How much do part time bakery research development jobs pay per year?

As of Jul 3, 2026, the average yearly pay for part time bakery research development in the United States is $96,571.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,500.00 and $117,000.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Part Time Bakery Research and Development Specialist, and why are they important?

To thrive as a Part Time Bakery Research and Development Specialist, you need a solid background in baking techniques, recipe formulation, and food science, often supported by culinary or food technology education. Familiarity with laboratory equipment, food safety systems like HACCP, and product testing protocols is typically required. Creativity, problem-solving, and strong attention to detail are standout soft skills in this role. These skills are critical for developing innovative, safe, and high-quality bakery products that meet consumer and regulatory standards.

What is a Part Time Bakery Research Development job?

A Part Time Bakery Research Development job involves working on the creation and improvement of bakery products, such as breads, pastries, and cakes, but on a part-time basis. These professionals test new recipes, experiment with ingredients, and help optimize baking processes to enhance product quality and efficiency. They may also stay updated on food trends, ensure compliance with safety standards, and collaborate with other bakery staff. This role is ideal for someone with a passion for baking and innovation who prefers flexible working hours.

What is the difference between Part Time Bakery Research Development vs Part Time Bakery Quality Control?

AspectPart Time Bakery Research DevelopmentPart Time Bakery Quality Control
CredentialsFood science or bakery technology background, certifications often preferredFood safety certifications, quality assurance training
Work EnvironmentLaboratory and development kitchen settingsProduction lines, inspection areas
Employer & Industry UsageResearch and product innovation departments in bakeries or food companiesQuality assurance teams ensuring product standards

Part Time Bakery Research Development focuses on creating new bakery products and improving recipes, often working in labs or test kitchens. In contrast, Part Time Bakery Quality Control emphasizes inspecting products, ensuring safety, and maintaining quality standards during production. Both roles require food-related credentials but serve different functions within the bakery industry.

What are some common challenges faced by part-time bakery R&D staff, and how can they effectively contribute to innovation despite limited hours?

Part-time bakery R&D staff often face the challenge of balancing project timelines and innovation goals with limited on-site hours. To contribute effectively, clear communication with full-time team members and thorough documentation of experiments and results are essential. Leveraging digital tools for recipe development and collaborating closely with production staff can also help maximize impact. Staying organized and prioritizing tasks allows part-time R&D professionals to make meaningful contributions, even with a reduced schedule.
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Part Time Bakery Research Development jobs near you

Research & Development

Multicrisp Baker

New York, NY

$50 - $80/hr

Part-time

Posted 20 days ago

Job description

Join us in building the future of snacking.

We're launching an exciting, next-generation food manufacturing platform and are looking for a passionate Research & Development Baker to help create innovative products that will reach consumers across the country. If you love experimenting in the kitchen, understand the science behind baking, and thrive on turning ideas into commercial-ready products, we'd love to meet you.

What You'll Do
  • Develop and refine recipes for crackers, crisps, protein snacks, and other baked products.
  • Formulate gluten-free products (strongly preferred) while optimizing taste, texture, shelf life, and nutrition.
  • Apply food science principles to ingredient functionality and product performance.
  • Conduct bench-top and pilot-scale trials, documenting formulas and processes.
  • Collaborate with manufacturing teams to scale recipes from concept to production.
  • Source and evaluate new ingredients and technologies to drive innovation.
  • Troubleshoot formulations and continuously improve existing products.
Qualifications
  • 5+ years of hands-on baking or R&D experience in commercial food production.
  • Strong background in food science, baking science, or product formulation.
  • Experience developing gluten-free baked goods is highly preferred.
  • Proven ability to create and modify recipes from concept through commercialization.
  • Knowledge of ingredient interactions, dough systems, processing, and quality standards.
  • Creative mindset with exceptional problem-solving skills and attention to detail.
  • Comfortable working in a fast-paced, entrepreneurial environment.
Why Join Us?
  • Be part of a company that's building something truly significant from the ground up.
  • Help shape the next generation of innovative snack products.
  • Work with a team that values creativity, experimentation, and big ideas.
  • Have a direct impact on products that will be produced at scale and enjoyed nationwide.
  • Enjoy the opportunity to grow alongside a rapidly expanding organization where your contributions will make a real difference.

If you're passionate about baking, driven by food science, and excited by the chance to create products from concept to shelf, this is an opportunity to be part of something extraordinary.

More detail about Multicrisp Baker, please visit https://culinaryagents.com/entities/1097002-Multicrisp-Baker