Permanent Fermentation Specialist Jobs (NOW HIRING)

ROLE: Dough Development Consultant (Project-Based)
LOCATION: Cobble Hill, Brooklyn, NY
START: Immediately
COMPENSATION: Per session + potential retainer
ABOUT THE ENGAGEMENT
New pizza and coffee concept opening in Cobble Hill, Brooklyn. We're looking for a culinary consultant to help us develop and fully document our dough and pizza program.
This is a project-based consulting role, not a permanent position. The goal is a complete, protocol-driven recipe system that a trained production cook can execute independently — without the consultant needing to be present. Once that's built, the relationship continues on a light-touch basis: periodic quality checks and seasonal recipe updates.
WHAT THE WORK INVOLVES
— Weekly recipe testing sessions (~5–6 hours each)
— Iterating on a biga pre-ferment, high-hydration dough formula
— Developing and documenting a full production protocol
— Advising on flour selection, fermentation parameters, and bake variables
— Working with a high-temperature conveyor belt oven (not wood-fired)
WHO WE'RE LOOKING FOR
— Strong foundation in bread baking, fermentation, or dough science
— Comfort with biga, poolish, or other pre-ferment techniques
— Open-minded — curious and willing to iterate, not attached to tradition
— Able to document processes clearly for non-specialist execution
— Traditional pizza experience is a plus, not a requirement More detail about Cobble Hill Pizza, please visit https://culinaryagents.com/entities/1185002-Cobble-Hill-Pizza