You own everything chocolate — tempering couverture, ganache fillings, bonbons, bars, glazing cakes. You work with single-origin Nicaraguan cacao couverture. Your station is the production-side foundation that the FOH chocolate theater depends on.
What you're actually doing
Tempering. Filling molds. Making ganache. Glazing cakes. Diagnosing problems (split couverture, lost shine, crystallization defects) and correcting them. Maintaining the chocolate room within strict temperature and humidity windows.
Responsibilities
- Temper couverture daily for production and the chocolate theater
- Produce bonbons, truffles, bars, and fillings to menu spec
- Ensure consistent shine, snap, and aroma across every batch
- Maintain relationships with Nicaraguan couverture suppliers
- Train the FOH theater team on presentable chocolate handling
- Diagnose and correct crystallization defects
- Maintain MINSA compliance and HACCP cleanliness in the chocolate area
Requirements
- Professional experience tempering couverture (tabling, seeding, or machine)
- Experience producing bonbons and ganache at scale
- Ability to diagnose and correct crystallization defects
- 3+ years in a professional chocolate kitchen
- Current MINSA card required before day one