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Chocolate Innovation Technologist (Chef/Chocolatier)
Ghirardelli Chocolate Company - San Leandro, CA

 

Products at Ghirardelli come in all flavors and sizes and no one piece of chocolate satisfies all consumers. Be part of a progressive team in a role that transcends both our Research & Development laboratory and also our Restaurant & Retail stores, where you can personally contribute to creating innovative products and see them eventually thrive in the marketplace; or possibly be a part of changing the way that the “Consumer experiences Chocolate” using your background in culinary arts, food science, or food technology to contribute to the creation of new products, innovations, and baking recipes/applications. You will also prepare lab samples, conduct shelf-life studies, administer sensory evaluation tests, assist in raw material supplier set-up and qualifications, maintain accurate development records, assist with factory trials, write reports and makes recommendations that can help us become America’s #1 Premium Chocolate Company.

In this role you will also support the Restaurant and Retail Division (R&R) product innovations and promotional activities such as media events, culinary demonstrations, and general chocolate education and training for Chocolatier Artisans at various R&R stores. This position is also responsible for recommending, developing, implementing, and managing safety, quality, and food safety on select product lines by ensuring compliance with company policies and procedures.

Scope of Responsibilities

New Product Development (60%)

  • Develop new products, innovations, and baking recipes/applications to meet company objectives, including new items sold in retail locations (or) our soda fountain and chocolate shops
  • Systematically, design and conduct experiments and trials
  • Create hand/bench top samples of new and existing products
  • Conduct sensory testing, shelf-life stability studies, interpret results and write reports
  • Create technical documentation such as formulas, recipes, standard operating procedures, critical operating procedures and setting raw material and finished product specifications

Restaurant & Retail’s Chef-Chocolatier (30%)

  • Be the Ghirardelli R&R chocolate ambassador at special events and demonstrations and inform and entertain customers by creating a lively platform of continual interaction via sampling and speaking about the art of chocolate creation
  • Excite and ignite customer’s passion for Ghirardelli through conceiving new product lines of salable masterpieces, such as chocolate slabs, hollow figures, and flat-back figures
  • Research market trends to capitalize on Chocolatier Artisan-made products
  • Use data to base new product development on market insights and trends
  • Develop a formal training program for Chocolatier Artisans written processes and procedures, including creating videos and other media to engage all types of learners
  • Train Chocolatier Artisans to host Ghirardelli Chocolate school and Chocolate creations classes
  • Create quality standards for demonstration station/s to maintain quality assurance standards and brand expectations
  • Audit Chocolatier stations to ensure Chocolatier Artisans maintain a clean and organized demonstration station and professional image
  • Ensure created products are well-merchandised, consistent, and pass internal quality control
  • Oversee adherence to all food safety guidelines and regulations and chocolate handling and storage guidelines at Chocolatier stations
  • Manage calorie and nutritional declarations for R&R products

Use Data to Analyze Results (10%)

  • Prepare graphs or charts of data or enters data into computer for analysis
  • Evaluate data and writes reports to validate or indicate deviations from existing standards
  • * Prepare impactful visual presentations using data to make a persuasive business case Specific Knowledge & Skills
  • Strong culinary background and food science expertise (chocolate, confections, bakery)
  • Creative and Innovative skills and long-term thinking needed
  • Experience and passion for Chocolate
  • Passionate about science and about developing and creating new products
  • Ability to work accurately, precisely, and closely with other team members
  • Strong communication and presentation skills
  • Strong organizational and multi-tasking skills
  • Takes initiative and resolve complex technical problems independently
  • Excite and delight customers in a restaurant and retail setting
  • Maintains professionalism, builds trust and acts with integrity with others

Education & Work Experience

  • BS in Food science/Food technology and Culinary Arts required with preferably 3-5 years of relevant industry experience.

Working Conditions

  • Ability to travel to various locations across the country or local travel to meetings
  • Rare to Occasional ability to lift and carry up to 50 pounds.

Must have flexibility to:

  • Work approximately 70% of time in the Corporate R&D Laboratory, San Leandro, CA.
  • Work approximately 25% at the Marketplace at Ghirardelli Square, San Francisco or other Chocolatier stations around the country
  • Work approximately 5% of time at various special events / venues

Required experience:

  • relevant industry: 3 years

Apply Now

 

 

 

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