Pastry Chef

Overview

We’re looking for a Pastry Chef Developer who combines advanced pastry expertise with a product development mindset. Based in San Francisco, California, this role sits at the intersection of culinary innovation and food science, transforming creative ideas into scalable, technically robust pastry and confectionery products. You’ll collaborate closely with culinary, R&D, and product science teams to bring imagination and precision together in every creation.

• Execution of advanced pastry and confectionery concepts, translating ingredient functionality, process control, and sensory understanding into products that deliver both excellence and scalability. Work from idea to formulation, designing systems that perform consistently across textures, flavors, and formats.
• Convert creative direction and R&D insights into clear, validated formulations ready for testing and iteration. Define process parameters and ensure that every concept can be replicated with technical accuracy and culinary integrity.
• Apply rigorous testing and sensory evaluation to optimize flavor, texture, and structure. Balance technical precision with creative problem‑solving to ensure every product meets both performance and taste expectations.
• Collaborate closely with food scientists, developers, and culinary peers to connect creative thinking with scientific execution. Build alignment between kitchen experimentation, analytical data, and real‑world application.
• Continuously research and experiment with emerging ingredients, techniques, and technologies. Bring a curious, forward‑thinking approach to reimagining pastry and confectionery development within a modern product innovation framework.
• Establish repeatable methodologies, document process learnings, and contribute to internal formulation libraries. Help build a culture of knowledge‑sharing that strengthens technical depth across the culinary organization.

• Degree or certification in Pastry, Chocolaterie, Culinary Arts, or related field.
• 5+ years of experience in pastry, chocolate, or confectionery development, ideally within R&D, product innovation, or high‑end operations.
• Strong knowledge of ingredient functionality (proteins, fats, sugars, emulsifiers, stabilizers).
• Demonstrated experience in iterative formulation, sensory testing, and scaling pastry concepts.
• Passion for experimentation, curiosity for technology, and a desire to push boundaries in flavor and texture.
• Ownership mindset, proactive, organized, and comfortable operating in a dynamic, evolving environment.
• Work well in teams and cross‑functional groups in a matrixed environment, both regionally and globally.
• Ability to travel up to 50% of the time, including international travel and extended trips.
• Authorization to work in the U.S. required.

Not Co is committed to fair and equitable compensation practices. The pay range for this role is $65,000 – $80,000. Actual compensation packages are based on several factors that are unique to each candidate, including but not limited to skill set, depth of experience, certifications, and specific work location. This may be different in other locations due to differences in the cost of labor.

Associate

Full‑time

Science

Technology, Information and Internet

Medical insurance, Vision insurance, 401(k), Paid maternity leave, Paid paternity leave, Disability insurance.

We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.