ZipRecruiter

Log In

1

Pastry Research Development Jobs (NOW HIRING)

Blue Hill at Stone Barns

Pastry Chef

Tarrytown, NY · On-site

$75K - $85K/yr

Collaborating closely with the front of house teams to ensure seamless execution of service and culinary R&D programs. * Attending Chef meetings. * Training and managing pastry cooks and Sous Chefs.

Catering By Michaels

Pastry Sous Chef

Morton Grove, IL · On-site

$25 - $27/hr

This role also involves staff development, recipe testing, inventory management, and contributing ... Researching and developing new products, menus, and recipes * Assisting with labor management ...

SURAYA

Pastry Sous Chef

Philadelphia, PA

Pastry Sous Chef -- Suraya Suraya is seeking a passionate and highly skilled Pastry Sous Chef to ... Support menu development, seasonal items, and R&D projects * Maintain organization, sanitation, and ...

The Fishmongers Daughter

Pastry Cook

Catonsville, MD

$16 - $19/hr

Our pastry cook contributes not only to the final course of the meal, but to the lasting impression ... Support seasonal menu changes and R&D as directed * Display a working knowledge of all ingredients ...

KK&P

Pastry Chef

Charlotte, VT · On-site

$65K - $75K/yr

Our mission is to promote organic regenerative agriculture through hands-on research, education ... menu development that celebrates the farm's harvest throughout the seasons. The Pastry Chef ...

Philo Ridge Farm

Pastry Chef

Charlotte, VT · On-site

$65K - $75K/yr

Our mission is to promote organic regenerative agriculture through hands-on research, education ... menu development that celebrates the farm's harvest throughout the seasons. The Pastry Chef ...

Jose Andres Group

Executive Pastry Chef

Manhattan, NY · On-site

Contribute to tasting menu development, ensuring pastry courses are cohesive, innovative, and technically precise. * Continuously evolve the pastry program through research, technique, and global ...

José Andrés Group

Executive Pastry Chef

Manhattan, NY · On-site

$110K - $130K/yr

Contribute to tasting menu development, ensuring pastry courses are cohesive, innovative, and technically precise. * Continuously evolve the pastry program through research, technique, and global ...

Hampton Chocolate Factory

Pastry/Dessert Chef

Tampa, FL · On-site

$21.50/hr

... R&D, and seasonal rollouts. You'll collaborate closely with the Operations Manager and General ... pastry, or culinary environments (chocolate or dessert experience preferred). Proven ability to ...

Groot Hospitality

Pastry Sous Chef

Miami Beach, FL · On-site

Participate in and assist the Executive Chef and or Corporate Pastry Chef with the development and research new recipes special events. * Assist Executive Pastry Director and Director of Culinary ...

Papi Steak

Pastry Sous Chef

Miami Beach, FL

Participate in and assist the Executive Chef and or Corporate Pastry Chef with the development and research new recipes special events. * Assist Executive Pastry Director and Director of Culinary ...

Scratch Restaurants

Pastry CDC

Los Angeles, CA · On-site

$80K - $100K/yr

ESSENTIAL DUTIES AND RESPONSIBILITIES • Menu costing, planning and development. • Adherence to ... research and procurement • Leadership in guest service with both guests and co-workers ...

Groot Hospitality

Pastry Sous Chef

Miami Beach, FL · On-site

Participate in and assist the Executive Chef and or Corporate Pastry Chef with the development and research new recipes special events. * Assist Executive Pastry Director and Director of Culinary ...

Hyatt Hotels Corporation

Baker/Pastry Cook

Austin, TX · On-site

$17.25 - $21/hr

Keep records and accounts of kitchen and food inventory * Assist in the development and ... Research shows that individuals tend to apply to jobs only if they meet all the listed job ...

Hyatt

Baker/Pastry Cook

Austin, TX · On-site

$17.25 - $21/hr

Keep records and accounts of kitchen and food inventory * Assist in the development and ... Research shows that individuals tend to apply to jobs only if they meet all the listed job ...

Komodo Las Vegas

PASTRY SOUS CHEF

Las Vegas, NV · On-site

Participate in and assist the Executive Chef and or Corporate Pastry Chef with the development and research new recipes special events. Inspect all bakery items upon completion to ensure they have ...

Groot Hospitality

PASTRY SOUS CHEF

Las Vegas, NV · On-site

... the development and research new recipes special events. • Inspect all bakery items upon ... pastries or service. • Maintain a safe, hazard free operation, ensuring that accidents are ...

Groot Hospitality

PASTRY SOUS CHEF

Las Vegas, NV · On-site

... the development and research new recipes special events. • Inspect all bakery items upon ... pastries or service. • Maintain a safe, hazard free operation, ensuring that accidents are ...

Groot Hospitality

PASTRY SOUS CHEF

Las Vegas, NV · On-site

... the development and research new recipes special events. • Inspect all bakery items upon ... pastries or service. • Maintain a safe, hazard free operation, ensuring that accidents are ...

Au Za'atar - Midtown East

Head Baker

New York, NY

$25 - $30/hr

... menu Research & Development (R&D) • Conceptualize and develop new pastries, desserts, and baked goods • Bring fresh and viable ideas that align with our brand vision • Test, refine, and ...

next page

Showing results 1-20

People also search for

All JobsPastry Research Development Jobs

Pastry Research Development information

See salary details

$10

$17

$26

How much do pastry research development jobs pay per hour?

As of Jun 6, 2026, the average hourly pay for pastry research development in the United States is $17.40, according to ZipRecruiter salary data. Most workers in this role earn between $15.14 and $19.23 per hour, depending on experience, location, and employer.

What is the difference between Pastry Research Development vs Pastry Chef?

AspectPastry Research DevelopmentPastry Chef
CredentialsFood science or pastry-specific certifications, culinary degreesCulinary school, pastry certifications, hands-on experience
Work EnvironmentResearch labs, product development facilities, corporate settingsBakery, restaurant, hotel kitchens, culinary establishments
Industry UsageFood manufacturing, product innovation, R&D departmentsBakery shops, restaurants, hotels, catering services

Pastry Research Development focuses on creating and testing new pastry products in a lab or R&D setting, often working for food companies. In contrast, Pastry Chefs prepare pastries directly for customers in kitchens or restaurants. Both roles require pastry skills, but Research Development emphasizes product innovation and scientific understanding, while Pastry Chefs focus on culinary execution and presentation.

What is pastry research and development?

Pastry research and development (R&D) involves creating new pastry recipes, improving existing products, and experimenting with innovative techniques and ingredients. Professionals in this field work in test kitchens, bakeries, or food manufacturing companies to develop pastries that meet specific taste, texture, and appearance standards. They also focus on food safety, shelf life, and cost-effectiveness while considering current trends and customer preferences. Pastry R&D experts may collaborate with chefs, food scientists, and marketing teams to bring new pastry products to market.

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

To thrive as a Pastry Research and Development Specialist, you need a strong background in pastry arts, food science, and recipe formulation, often supported by a culinary degree and experience in bakery environments. Familiarity with R&D processes, food safety standards, and tools like sensory analysis equipment and formulation software is typically required. Creativity, attention to detail, and effective collaboration skills help drive innovation and successful product development. These skills and qualities are crucial for creating marketable, high-quality pastry products that meet both culinary standards and consumer preferences.

What are the typical challenges faced in a Pastry Research Development role, and how can they be addressed?

In a Pastry Research Development role, professionals often encounter challenges such as balancing creativity with technical feasibility, meeting strict production or dietary requirements, and ensuring consistent quality in scaled-up recipes. Navigating these challenges requires strong problem-solving skills, close collaboration with chefs, food scientists, and production teams, and staying updated on industry trends and ingredient innovations. Building open communication channels and maintaining thorough documentation throughout the development process can help streamline troubleshooting and ensure successful product launches.

Pastry Chef

Blue Hill at Stone Barns

Tarrytown, NY • On-site

$75K - $85K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 23 days ago

Job description

Calling all Pastry Chefs interested in working at the intersection of restaurant hospitality and sustainable agriculture.

About The Role:


Blue Hill at Stone Barns is a two-Michelin star restaurant and leading voice in the sustainable food movement.


The Pastry Chef will lead the pastry department. This includes managing pastry sous chefs and cooks, as well as coordinating all daily production for the restaurant's main dining room, informal cafeteria space, and private events department. The Pastry Chef is also responsible for the creation of a dessert menu for the restaurant's main dining room.


At Blue Hill, we believe the best culinary professionals continuously strive to deepen their knowledge of food systems, cuisine, and hospitality. As such, you will have the opportunity to participate in weekly education with guest speakers, classes, and training, and be eligible for a stipend for external education and dining opportunities.


About You:

  • Curious: you are eager to explore the intersection of regenerative farming, culinary arts, and food culture.

  • Organized: you illustrate impeccable organizational skills and attention to detail.

  • Collaborative: you excel in teams and model behavior in order to foster a supportive and energetic environment.

  • Composed: you thrive in a fast-paced work setting, show great efficiency in your ability to multitask, and maintain composure during the most high pressure moments of service.

  • Regulatory compliance: you adhere to cleanliness, health, and safety protocols, including knowledge of applicable fire, health, and safety codes (possession of a Food Handlers Certificate or ServSafe Certification is a plus).

  • Experience: minimum 3 years management experience in a restaurant environment, or equivalent knowledge and experience with commercial kitchen equipment and procedures. A familiarity with advanced culinary techniques and diverse baking and pastry methods is preferred.


Tasks may include:

  • Leading the development, standardization, and implementation of dessert recipes and menus.

  • Understanding dietary restrictions and how they affect menu items.

  • Helping with the creation and execution of daily mise en place lists.

  • Checking ingredient quality and preparing and assembling ingredients and dishes.

  • Collaborating closely with the front of house teams to ensure seamless execution of service and culinary R&D programs.

  • Attending Chef meetings.

  • Training and managing pastry cooks and Sous Chefs.

  • Maintaining equipment, tools, and the physical workspace.

  • Complying with all health department standards and practices and maintaining a clean and orderly work environment at all times.

  • Performing all other job-related duties. This position requires manual dexterity and the ability to follow oral/written instructions and procedures. To successfully perform duties, you must be able to safely lift up to 50 pounds and stand for long periods.


The physical requirements described are representative of those that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be granted to enable individuals with disabilities to perform the essential functions.


The Details:

  • Compensation: $75,000 - $85,000 per annum.

  • Access to medical, dental, and vision insurance, 401K, and paid time off, as well as staff dining and education reimbursement programs.

  • Location & Hours: Full time position in-person at Blue Hill at Stone Barns in Pocantico Hills, NY (~1 hr drive from NYC). Shifts involve working evenings and weekends.


Blue Hill is committed to equity and inclusion throughout every aspect of our work and team. We are an equal opportunity employer and strongly encourage BIPOC and/or gender minority candidates to apply.

More detail about Blue Hill at Stone Barns part of Blue Hill Farm, please visit https://culinaryagents.com/entities/22-Blue-Hill-at-Stone-Barns