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Chocolate Technologist


Research & Development


San Leandro, CA - Corporate HQ

Ghirardelli -






The Chocolate Technologist has a background in culinary arts, food science and/or food technology to the creation of new products, innovations and baking recipes/applications, to help achieve company goals and objectives.  The Chocolate Technologist also prepares lab samples, conducts shelf life studies, administers sensory evaluation tests, assists in raw material supplier set up and qualification, maintains accurate development records, assist with factory trials, writes reports and makes recommendations.
 Additionally, the Chocolate Technologist supports the PR and promotional activities of the company in media events, culinary demonstrations, and general chocolate education/ training.
This position, by ensuring compliance with company policies and procedures, is responsible for recommending, developing, implementing and managing safety, quality and food safety on all product lines.

Scope of Responsibilities

  1. Development (90%)

o    Develop new products, innovations, and baking recipes/applications to meet company objectives.

o    Create technical documentation such as: Formulas, recipes, SOPís, COPís, and specifications

o    Create hand/bench top samples of new and existing products

o    Conduct shelf life studies, interpret results and write reports

o    Conduct sensory testing, interpret results and write reports

o    Design and conduct experiments and trials

o    Create technical documentation (QA, COPís, Formulas, Specifications, etc).

o    Keeps current on technical reading, culinary/industry trends and relevant CFR changes

Computer (10%)

         Prepares graphs or charts of data or enters data into computer for analysis.

         Evaluates data and writes reports to validate or indicate deviations from existing standards.

         Prepares impactful visual presentations


Specific Knowledge and Skills:

         Strong culinary background and expertise (confections, bakery)

         Ability to work accurately, precisely and closely with other team members

         Strong organizational and multitasking skills


         Sound technical/scientific skills

         Computer skills

         Strong communication and presentation skills

         Statistical knowledge

         Ability to recognize and identify subtle flavor differences in products.


Education and Work Experience:

BS in food science, food technology, culinary arts or closely related disciplines with 2-3 years of relevant industry experience.

1-2 years of Chocolate experience highly preferred

Previous baking, pastry, panning (chocolate covered) experience


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