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