Master Chocolatier

Exciting NEW opportunity for a Chocolatier! Do you Love Chocolate? Do you Love to Create and work in a supportive environment? Are you looking for a New opportunity to work for a Company with a Great Culture with a Brand synonymous with the level of Luxury? Then you have found a Home!

We are looking for a Chocolatier to take on an established operation to maintain, improve and a grow the existing business.

BASIC FUNCTION
Responsible for the product lines that support the Confectionary business. Supervise the daily planning and
preparations necessary to meet production needs. Move the business and its products forward to be
competitive in its market niche which is hand-crafted premium chocolate products for retail directly
to the end customer. Manage food and labor cost and drive new product development.

Responsible for the development of business, production staff, new product development, production
processes and growth, HACCP, equipment sourcing, inventory control, and contributing to decisions
affecting the P&L.

SPECIFIC RESPONSIBILITIES

1. Planning/Production/New Product Development
a) Participate in the planning process of new products.
b) Keep current with trends in the Chocolate industry.
c) All new menu items must be costed out to achieve planned food cost goals.
d) Responsible for maintaining efficient production schedule and goals.
e) Responsible for the maintenance schedule of all production equipment.
f) Plan for future production growth needs through equipment and product research.

2. Personnel
a) Creates an environment which allows associates to exceed customer expectations.
b) Serves as a role model for proper processes execution and continuous operational improvement.
c) Sets high standards for all associates through conducting monthly all-department meetings to effectively
communicate information that affects our business.
d) Will conduct all hourly associate reviews in a fair and timely manner.
e) Assists General Manager in determining staffing levels, attraction, and selection of associates
f) Coaches and develops associates.

3. Standards and Procedures
a) Ensure that all Standard Operating Procedures are current, including but not limited to:
• Recipe manuals, documented in Fish Bowl
• Batch Formulation Sheets
• Standard Production Sheets
• BEO Production Sheets
• All Production Job Descriptions
• Pastry Cook I-IV Competency Tests
a) Ensure quality and consistency standards are met throughout the manufacturing process.

4. Cost Control
a) Bid every food product for best price and quality, managing freight expense and inventory timing.
b) Audit transfer sheets for accurate pricing with vendors and inventory documents and submit
weekly to business manager’s office for timely processing.
c) Network with the unit chefs for Best Practices, cross-use of products, and reduction of waste.
d) Achieve budgeted food and labor costs monthly and annual plan.
e) Actively participate in month-end inventory.
f) Build relationships with vendors and initiate purchasing agreements with Purchasing Department
to reduce food cost.

5. Professional Relations
a) Initiate and maintain vendor relations to stay current with industry trends and Best
Practices.
b) Brand Ambassador and professional representative to all audiences including but not
limited to:
• Executive Management
• Media
• Conference Planners
• Wedding Clients
a) Attend monthly Food & Beverage meetings.
b) Resident expert on all matters relating to chocolate and chocolate production.

6. Quality Control
a) Establish high standards and uphold the culinary food quality statement within the
department.
b) Develop and train production associates on proper handling and appearance of chocolates.
c) Stay current with chocolate methodology and drive continuous improvement.
d) Innovate products that exceed customer expectations.
e) Partner with sales team to ensure high-quality training standards are being used for new and
existing customers aligned with Brand expectations.

7. Training and Development
a) Train all associates to achieve the highest standards in culinary arts and techniques.
b) Develop a skilled production workforce capable of adapting to fluctuating production demands.
c) Provide training for externs from national culinary schools. This builds a talent pipeline of
highly motivated and skilled industry professionals.
d) Develop a successor through a succession planning process.

8. Sanitation and Safety
a) Develop and maintain HACCP practices and Best Manufacturing Practices.
b) Lead by example in practicing safety and sanitary principles.
c) Comply with safety policies for incident/accident reporting.
d) Schedule regular cleaning and inspection of kitchen equipment to ensure safe, sanitary
operation and to achieve its maximum operational life. Report and stop usage of all broken/damaged
equipment.

9. Self-Development
a) Utilize Career Management for development planning and goal setting.
b) Keep current with industry trends through national food publications.
c) Pursue professional association membership that furthers the culinary profession.
d) Attend professional seminars and courses that further culinary expertise.

RELATIONSHIPS AND CONTACTS

Supervisory Relationships:
Reports to the Business Manager

Organizational Relationships:
1. Relationships with all culinary staff teams
2. Coordinates the delivery of products through vendors External Business Relationships
3. Contact with food and equipment vendors
4. Media and public displays/shows

EDUCATION AND EXPERIENCE REQUIREMENTS
7 years of practical experience in leadership role in production kitchen management.
Culinary degree or equivalent apprenticeship program completed in Chocolate/Confectionary Arts.
(Master Chocolatier designation is preferred.)
Ability to understand and positively affect P&L statements for multiple outlets. Ability to
coordinate multiple internal transfers of product and cost.
Involved in continuing education in the Chocolate/Confectionary Arts.

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