Scope of Position

The primary function of the Chocolatier is processing cocoa beans, tempering chocolate, molding chocolate, and storing chocolate properly. The Chocolatier is devoted to providing the best customer service and the highest quality product.

Position Requirements

• Professional demeanor appropriate for a resort environment.
• Experience as a chocolatier or equivalent experience required.
• Able to handle a multitude of tasks in an ever-changing environment.
• Food Safety training will be required for this position.
• Possess outstanding guest services skills, professional presentation, and sophisticated communication skills.

Responsibilities

• Produce all chocolates for the complex, logo amenities, chocolate showpieces and large seasonal displays, mise en place, molding, assembly, chocolate airbrushing, and addition of final details.
• Assist in the daily operation of the Pastry Department.
• Accurately follow proper techniques of tempering: time, temperature, and crystallization. Scale, make ganache's, cut, age and dry for preservation, enrobing of ganache's and other specialty pastries.
• Ensure proper inventory, rotation and storage for chocolate truffles and boxes while maintaining appropriate par levels to prevent spoilage.
• Responsible for purchasing ingredients including nuts, flavorings, and specialty chocolate.

• Follow Occupational Health & Safety regulations.

• Ensure equipment and kitchen cleanliness.
• Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
• Mix icings, frosting, and glazes to decorate pastry items using icing bags, cutters, and miscellaneous hand tools.
• Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
• Ensure the team leader is aware of any special products needed for upcoming functions.
• Must stay current and up to date with trends.
• Perform any other reasonable requests made by your manager or supervisor.

Education

• High School diploma and/ or experience in a resort hotel or a related field preferred.
• Culinary certification or degree preferred.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus); Must be a team player.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment & machinery.
• Ability to work flexible schedules including holidays and weekends.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.

• Also requires standing/walking/reaching and bending throughout shift.

• Ability to push / pull 50 lbs.
• Ability to lift 50 lbs.
• Stand or walk for extended periods of time.

I acknowledge that I have reviewed the Chocolatier job description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests' needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.