Chocolate Production

Ghyslain Chocolatier•Union City, CA

About The Position

Assist the Head Chocolatier in producing Artisan Center chocolate lines while maintaining inventory levels of finished products and raw materials, ensuring product consistency, and meeting Ghyslain Chocolatier, Inc.’s quality and production standards. The role includes producing and handling chocolates and related items, documenting batch work and work in progress, maintaining kitchen and equipment cleanliness, and supporting production goals and customer satisfaction. The position requires a high school diploma or GED. Physical demands include standing, stooping, kneeling, and using hands, eyes, and arms, as well as lifting and carrying objects up to 50 pounds. A clean kitchen uniform, hair restraint, and appropriate shoes are required; single-use gloves must be worn when handling ready-to-eat foods.

Requirements

High school diploma or GED.
Ability to stand, stoop, and kneel, and to use hands, eyes, and arms.
Ability to lift and carry objects weighing up to 50 pounds.
Wear a clean kitchen uniform, hair restraint, and appropriate shoes.
Wear single-use gloves when handling ready-to-eat foods.

Responsibilities

Produce ganaches, shells, truffles, signature chocolate lines, chocolate sculptures, pastry decorations, and hand-painted chocolates.
Deliver chocolate to the packaging department and package chocolate.
Assist the Chocolatier in meeting inventory par levels for chocolate production.
Package, label, date, and store products according to cGMP guidelines.
Store and rotate chocolate properly to maintain quality.
Maintain chocolate molds to production standards, clean them after each season, and keep the storage area organized.
Work as part of a team to meet weekly production goals.
Coordinate work efficiently and cost-effectively to support customer satisfaction and shop profitability.
Document completed work for batch-tracking reports.
Manage work in progress, including documentation and rotation.
Follow established portion-control quantities for recipes.
Keep utensils clean and sanitary; immediately clean spills and breakage.
Clean and sanitize the kitchen, including walls and floors as needed.
Clean the department refrigerator and freezer as scheduled and directed.
Practice preventative maintenance.
Contribute to a positive, quiet work environment that supports efficient production, product quality, and customer service.
Comply with applicable health department requirements, safety codes, and HACCP procedures for food and kitchen operations.
Minimize waste and record product waste on the waste log sheet.
Clean dishes, operate the dishwasher, and store clean dishes in the proper locations and on the proper shelves.
Perform other duties as required.