Chocolatier
Vacancy at a glance
Confirm details and submission instructions on the original advert.
Overview
We are seeking a qualified and highly experienced Chocolatier to join our dynamic production team and contribute to the creative, technical, and operational excellence for which Jack Rabbit Chocolate is known. This is a hands-on role requiring advanced technical knowledge of chocolate production, strong attention to detail, creativity, and the ability to maintain consistently high standards in a fast-paced environment.
Requirements
- A recognised qualification in chocolatier studies, pastry arts, culinary arts, confectionery, or a closely related field
- A minimum of 5 years’ professional chocolatier experience, with 5–8 years preferred
- Proven experience working in an artisanal, commercial, or large-scale chocolate production environment
- Advanced knowledge of chocolate tempering, crystallisation, moulding, enrobing, ganache production, fillings, decorating, and finishing techniques
- Strong understanding of different chocolate types, cocoa percentages, couverture, flavour profiles, and ingredient interactions
- Experience developing, testing, documenting, and scaling chocolate recipes
- Sound knowledge of food safety, hygiene, allergen management, quality control, and shelf-life considerations
- Experience operating professional chocolate and culinary equipment
- Strong attention to detail and a commitment to producing consistently high-quality products
- Ability to work efficiently under pressure while meeting production deadlines
- Good planning, organisation, time-management, and problem-solving skills
- Ability to work independently while contributing positively to a team
- Flexibility to assist in different areas of production when required
Responsibilities
- Produce a wide range of premium chocolate products, including pralines, truffles, bonbons, ganaches, moulded chocolates, bars, enrobed products, and seasonal confectionery
- Temper chocolate accurately using both manual and machine-based methods
- Prepare fillings, inclusions, decorations, and chocolate-based recipes according to approved formulations and production standards
- Operate chocolate-making and culinary equipment correctly, safely, and efficiently
- Monitor temperature, texture, crystallisation, consistency, shelf life, and product appearance throughout the production process
- Develop and test new chocolate products, flavour combinations, textures, and seasonal ranges
- Scale recipes accurately for both small-batch and large-scale production
- Troubleshoot technical issues relating to tempering, moulding, cooling, enrobing, filling, setting, and storage
- Ensure consistency across all retail and wholesale orders
- Complete daily production reports and maintain accurate records of ingredients, yields, wastage, and completed products
- Monitor stock levels and assist with ingredient planning and production scheduling
- Maintain a clean, organised, and food-safe production environment
- Ensure compliance with food safety regulations, hygiene standards, allergen controls, and internal quality-control procedures
- Minimise waste and promote efficient use of ingredients and production resources
- Work closely with the production, pastry, packaging, and management teams to meet deadlines and fulfil large orders
- Assist with training, mentoring, and guiding junior production staff where required
- Remain informed about developments, techniques, equipment, and trends within the chocolate and confectionery industry
- Work overtime during peak production periods when necessary and with prior notice
Prepare for this opportunity
SpanSam guidance · Practical advice based on this listing, not additional employer requirements.
Match your background to the requirements
Compare the qualification named in the requirements with your completed studies. Use the exact qualification title and completion date in your CV. If your studies are still in progress, say so clearly. Check the source before assuming that a different qualification will be accepted.
Check the type and length of experience requested. Make relevant roles easy to find with consistent start and end dates, then explain your own responsibilities. Label internships, practical training and volunteering accurately so the recruiter can distinguish them from other employment.
Use the duties to tailor your CV
For Chocolatier, use the responsibilities above to decide which examples deserve space in your application. Choose a relevant task or project, explain what you personally did and describe the outcome. Use a measurable result where you have one, without inventing figures or sharing confidential information.
You do not need to repeat the whole advert in your CV. Help the reader connect your evidence to the advertised work. If you have not performed a duty before, describe relevant learning or transferable experience honestly rather than presenting it as a task you have already done.
Plan your submission
Check the original application page before preparing your final submission. If it uses a portal, review the required fields and file formats, complete each required step and look for a submission confirmation. Uploading a CV or creating a profile may be only part of the process.
Before applying, consider the advertised workplace and employment arrangement. Check any practical conditions that affect your availability with the employer rather than relying on another vacancy with a similar title.
About this listing: SpanSam is an opportunity discovery service and is not the hiring employer unless explicitly stated. Application decisions and source-listing changes are controlled by the employer or institution.