Schedule:

Part-time, flexible; typically 8-10 hours per week across 1-2 days (hours are project need based and not guaranteed) Role Overview Conduct benchtop formulation experiments across a diverse range of food categories. Working out of a commercial kitchen facility in the San Carlos area, you will execute test batches, record technical parameters, and iterate on formulations in a fast-paced, dynamic manner. Key Responsibilities Execute kitchen-scale benchtop formulations and trial batches according directions provided. Document formulation data, batch records, ingredient weights, processing steps, and sensory observations accurately in Google Sheets and Google Docs. Evaluate finished product attributes such as texture, flavor, moisture, and pH. Manage commercial kitchen workspace prep, sanitation, and ingredient inventory for assigned trials. Adapt formulations and protocols quickly in response to observations, feedback, processing challenges, or shifting project goals. Support administrative tasks such as ordering supplies and keeping records.

Qualifications Education & Experience:

BS in Food Science (or a related technical discipline) OR at least 3 years of hands-on food product development experience.

Technical Skills:

High proficiency with Google tools and Slack (data entry, basic formulas, organizing batch logs).

Communication:

Clear, prompt verbal and written communication regarding experiment outcomes and operational challenges.

Work Style:

Successful candidates are comfortable working alone, have demonstrated a high degree of independence, and are effective with ambiguous and rapidly changing directions. Contractor Role Details This is an independent contractor (1099) role. You are responsible for all personal tax withholdings. Hours are project-dependent and variable week-to-week; hours are logged daily as worked, payment occurs on a monthly basis.

Pay:

$32.00 - $36.00 per hour Expected hours: 2.0 - 10.0 per week

Work Location:

In person