Job description

Entrance to the Test Kitchen is either at the Assistant Test Cook or Test Cook level. That level depends on the skill set candidates demonstrate during the recruiting process and on their culinary training and experience. Test Cooks can be hired into one of three departments: Cook’s Illustrated, Cook’s Country, or Books. The essential functions are the same regardless of department.   Please note: All Test Cook positions are site-based.  Both levels and all departments may be asked to participate in videos, behind-the-scene and/or camera work during filming of our two television programs, including up two weeks per year offsite in Vermont.   

Cook's Country : 
Cooks at both levels are responsible for developing recipes and writing bylined articles for the magazine detailing the process by which they arrived at the recipe for publication. Assistant Test Cooks generally work on shorter, less complicated recipes and stories, while Test Cooks work more independently to develop more complex recipes and stories. Assistant Test Cooks are also responsible for preparing and styling recipes for photo shoots. Cooks at both levels also contribute material to non-recipe departments in the magazine.  

Books:
A Test Cook is responsible for developing recipes and writing and assembling all relevant material on a chapter-by-chapter basis for any given book project, this includes writing new material related to the recipe development process and repurposing content from the archives.  An Assistant Test Cook is responsible for developing recipes for books and/or testing recipes for books under the supervision of more senior members of the book team. Assistant Test Cooks take on full book chapter responsibilities as they become more practiced and have begun to master independent recipe development tasks.  Both Test Cooks and Assistant Test Cooks work on dedicated book team projects and are expected to contribute feedback and problem-solving ideas at recipe tastings.  In addition, Test Cooks and Assistant Test Cooks are often required to prepare food for and/or orchestrate step shoots in support of book art needs.

SKILLS AND ABILITIES

• Ability to juggle writing and cooking tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.
• Comfort with both savory and sweet cooking methods.
• Self-starter with independence, initiative, and a drive to succeed, as well as strong organizational skills and can-do approach to problem solving.
• Effective communicator with ability to present findings in a group setting.
• Good writing skills.
• Ability to master the test kitchen's well-established editorial voice
• Ability to build relationships and work across multiple departments.
• Ability to work cooperatively and comfortably in an environment in which decisions are more often made by the group than by the individual.  

EDUCATION AND EXPERIENCE

• Degree from an accredited culinary arts program (or equivalent).
  
• Minimum of 2 years cooking experience for Assistant Test Cook level and 4 years minimum for Test Cook level. Fine dining environment preferred.
  
• BA/BS degree in liberal arts, journalism, literature, a plus.
  
• Food writing experience a plus.  
  

Compensation

this position is:

Application instructions

Deadline

no deadline