Scientist - Bellevue,
Intellectual Ventures Management
WA, Washington, United States
Date published: 07/17/17
The Cooking Lab is the publisher of both Modernist Cuisine:
The Art and Science of Cooking (2011) and Modernist Cuisine at Home (2012).
Our interdisciplinary team in Bellevue, Washington includes scientists,
development chefs, and a full editorial department, as well as business and
marketing staff—all dedicated to advancing the state of the culinary arts
through the creative application of scientific knowledge and experimental
techniques. In addition to our award-winning Modernist Cuisine books, The
Cooking Lab provides consulting, R & D, and invention services to food
companies and culinary equipment makers, large and small. Our research
laboratory in Bellevue includes one of the best equipped kitchens in the
world as well as access to a full set of machining, analytical, and
computational facilities, provided by the Intellectual Ventures Lab.
The Cooking Lab is looking for a Food Scientist to join the
James Beard award-winning Modernist Cuisine book's
team. The Food Scientist will be responsible for directing and assisting in
conceptualizing, researching, and experimenting with multidisciplinary
projects in food science, gastronomy, and their technical applications.
He/she will also support multidisciplinary teams of engineers and
scientists across the fields of physics, chemistry and biology in food
related applications. The role will be based in our offices in
Bellevue, Washington and will report directly to the Head Chef.
- Conduct extensive review of
scientific literature on book topic by drawing upon technical and
popular sources, including journals, cookbooks, outside experts,
conferences, short stages, etc.
- Collaborate with Head Chef and
Founder to outline broad direction of experiments.
- Manage scientific experimentation
in the kitchen and lab, including overseeing R&D chefs and research
assistants on experiment design and set-up, execution, data acquisition.
Personally handle data analysis in order to form conclusions that
directly shape the message of the books.
- Manage communications with
outside technical entities, related to sourcing of technical equipment
and functional ingredients, academic experts, laboratories, etc.
- Interview and hire research
assistants in consultation with the Head Chef. At any given time, mentor
and guide 1-3 research assistants who primarily work on experimentation
and data acquisition. Conduct monthly 1:1s to monitor progress and
manage their integration into the team.
- Organize, report, and discuss
results with Founder and editorial team regularly and often.
- Manage R&D schedule through
clear communication with Culinary and Editorial Teams. Ensure on-time
delivery of content or otherwise manage expectations.
- Contribute text and graphics to
relevant parts of books.
- Contribute mock-ups, photography
ideas, and other technical assistance to art department.
- Edit and answer queries on
technical content throughout the books, related to experiments and
- Review chapters at each pass to
ensure overall scientific logic and consistency.
- Assist during special events at
The Cooking Lab or elsewhere.
- Present on behalf of Modernist
Cuisine at conferences.
- Understands the fundamentals of
physical and life sciences.
- Understands biology and
- Outlines experiments and sees
them through to completion, understanding that chefs and not scientists
will carry out most of these experiments.
- Demonstrates ability to
effectively contribute to pre-determined and original experiments and
research related to basic food R&D or product development projects.
- Exceptional breadth, creativity
and inquisitive nature, natural drive and desire to learn and expand
into new areas of food science and beyond.
- Resolves a wide range of issues
in creative ways.
- Demonstrates good judgment in
selecting methods and techniques for obtaining solutions.
- Networks with senior internal and
external personnel in own area of expertise.
- Self-motivated and independent
working attitude, comfortable with uncertainty.
- Comfortable working in a culinary
environment whilst providing technical knowledge to chefs during recipe
research and development.
Education and Experience Requirements:
- Minimum of 8 years of related
experience with a Bachelor’s degree; or 6 years and a Master’s degree;
or a PhD with 3 years’ experience; or equivalent experience.
- PhD preferred.
- Published research papers
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