Drunken Cookies is anchored by our flagship location in the heart of Old San Juan. We are preparing to scale our production for nationwide distribution across the U.S.
We are looking for a Culinary Architect, not just a baker. Our cookies are the star—they are non-infused, texture-perfect gourmet creations. We need a leader who can perfect our recipes for the counter and then engineer them for mass production and nationwide shipping.
The Role: Culinary Art, Food Science & Mechanics
This is a dual-focus leadership role. You will own the flagship kitchen operation while driving the R&D required to turn a local bakery item into a national product.
1. R&D & Product Engineering
- Shelf-Life Mastery: You must develop recipes that taste "fresh out of the oven" immediately but maintain perfect texture and safety after 5+ days of transit—strictly without the use of low-quality preservatives.
- Flavor Development: Create complex, over-the-top flavor profiles that stand out in a crowded market and distinguish our brand.
2. High-Volume Production & Mechanical Aptitude
- Scale Up: Transition recipes from small mixers to automated industrial encapsulation and packaging lines. You will create the SOPs that ensure consistency at scale.
- The "Mechanic" Mindset: We need a leader who is comfortable with machines. You should be the type of person who prefers to fix their own car rather than take it to the shop. If a depositor jams, a belt misaligns, or a sensor trips, you must be comfortable troubleshooting the mechanics immediately to keep production moving.
- Quality Assurance: Whether we bake 100 cookies or 5,000, every single one must be identical in weight, bake, and appearance.
3. Operational Leadership
- Team Building: Recruit, train, and mentor a kitchen team. You are responsible for building a culture of "Audit-Ready" cleanliness, precision, and speed.
- Supply Chain Command: Navigate the specific logistics of Old San Juan. You will secure reliable sourcing for premium ingredients and manage inventory levels to prevent island-based supply bottlenecks.
Qualifications
- Experience: 4+ years of professional pastry experience, with a mandatory background in high-volume production, manufacturing, or commissary kitchens.
- Technical Knowledge: Deep understanding of food science (water activity, invert sugars, fat ratios) and comfort operating and troubleshooting commercial manufacturing equipment.
- Leadership: Proven ability to manage food costs, labor budgets, and vendor relationships.
- Language: Fluency in English is required. (Our current team is fully bilingual, so Spanish is not a requirement for this role).
Why This Role?
- Compensation: We are offering a salary significantly above market rate because we aren't just looking for a Head Baker; we are looking for a partner in our national expansion.
- The Challenge: You will have the unique opportunity to take a local PR brand and help launch it on the national stage.
- The Lifestyle: Lead a fast-paced culinary team in the vibrant cultural hub of Old San Juan.
Salary: $70,000 – $100,000 (Commensurate with experience and housing requirements)
Final salary placement within the range is strictly dependent on the candidate’s resume and level of relevant experience.
Pay: $70,000.00 - $100,000.00 per year
Benefits:
Application Question(s):
- What is the largest volume of cookies (or similar baked goods) you have overseen production for in a single shift? (e.g., 500 units vs. 50,000 units).
- Please list the specific brands or types of industrial automated equipment you have personally operated or maintained (e.g., Flow Wrappers, Encrusting Machines, Depositors).
- On a scale of 1-10, how comfortable are you using tools (screwdrivers, wrenches) to troubleshoot a machine jam or mechanical failure before calling a technician?
Work Location: In person
