Chef Consultant
$50 - $100/hr
This is a project-based consulting role, not a permanent position. The goal is a complete, protocol ... fermentation parameters, and bake variables -- Working with a high-temperature conveyor belt oven ...
Quick apply
Chef Consultant
$50 - $100/hr
This is a project-based consulting role, not a permanent position. The goal is a complete, protocol ... fermentation parameters, and bake variables -- Working with a high-temperature conveyor belt oven ...
Chemical Technician/Operator
$18 - $22/hr
Full The Chemical Technician is engaged in the distillation, fermentation, and evaporation ... We specialize in placing permanent, direct, contract, and temporary positions for companies of any ...
Quick apply
Chemical Technician/Operator
$18 - $22/hr
Full The Chemical Technician is engaged in the distillation, fermentation, and evaporation ... We specialize in placing permanent, direct, contract, and temporary positions for companies of any ...
Permanent Fermentation Specialist information
What cities are hiring for Permanent Fermentation Specialist jobs?
Cities with the most Permanent Fermentation Specialist job openings:
What are the most commonly searched types of Fermentation Specialist jobs?
The most popular types of Fermentation Specialist jobs are:
What states have the most Permanent Fermentation Specialist jobs?
States with the most job openings for Permanent Fermentation Specialist jobs include:
$50 - $100/hr
Part-time
Posted 9 days ago
Job description
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
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