Role Overview
Hampton Chocolate Factory is looking for an R&D Pastry Chef to help develop new desserts and refine existing ones. This role focuses on building recipes that are creative, visually strong, and practical for our stores to execute.
The position is project-based, working with our team on new product development, seasonal launches, and recipe testing when needed. The goal is to create desserts that meet our visual and quality standards while also being realistic to produce consistently in a retail environment.
Core Role Competencies
1. Recipe Creation & Costing
Develop complete recipes and calculate ingredient costs to ensure products are financially viable. Recipes should include clear measurements, yields, and instructions that can be followed by store teams.
2. Shelf Life, Food Safety & Scalability
Products should have defined shelf life and follow proper food safety practices. Recipes need to move smoothly from testing to store production while maintaining consistency.
3. Pastry Craftsmanship & Presentation
Strong pastry skills and a good eye for presentation. Desserts should be well-executed, visually appealing, and aligned with Hampton Chocolate Factory’s brand style.
4. Ice Cream & Frozen Dessert Experience
Experience working with ice cream or frozen desserts such as soft serve, gelato, or frozen custard. Understanding of texture, formulation, and production methods is important.
Future Area of Responsibility
Co-Packer Integration & Quality Control
As the company grows, this role may also help work with co-packing partners. This includes helping translate recipes into larger-scale production and ensuring the finished product maintains the intended taste, texture, and appearance.
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