Chocolate maker - Pastry chef

Chaleur B Chocolat is a manufacturer of chocolate from cocoa beans. The chocolates produced are intended primarily for chefs and artisans to offer them an alternative to imported chocolates.

If there is Belgian, French, German chocolate, there is now Quebec chocolate. We also offer tasting and local chocolates for chocolate enthusiasts, as well as new creations sold in our network or in our boutiques.

We are not chocolatiers, we are chocolate creators!

The chocolatier in residence will participate in the team's effort to make Chaleur B Chocolat a chocolate manufacturer recognized for the quality of its products and its rigorous approach to selecting and importing cocoa.

His/her role will be to carry out the chocolate manufacturing work according to the production manager's parameters and inventory needs. This will lead him to operate the various equipment in the production line. (Roasting, crushing, winnowing, refining, conching, etc.).

He/she will also have to carry out tempering and molding of tablets intended for retail sale.

He/she will also have to coordinate subcontracting activities and ensure quality control of all chocolate products.

He/she will assist chefs, artisans and professionals in using Chaleur B Chocolat chocolates, as well as our distributors with product knowledge.

The chocolatier will make bites (praline, truffle, etc.) intended for sale on site and on the web, and will manage the collections of products offered.

He/she will have to ensure warehousing, stock rotation and the overall quality of the products manufactured and assist in the manufacturing aspect.

He/she will also ensure compliance with CFIA hygiene and safety standards, and our organic, HACCP and other certifications.

He/she will seek profitability in all operations and find the most efficient (effective and fast) way to operate, while ensuring that the company's mission is respected and that product quality is achieved.

Requirements and working conditions

Level of education: Vocational secondary school (DEP) or higher, Training in chocolate making or pastry making or related field completed

Years of experience related to the job: An asset

Description of skills: Knowledge of chocolate making and/or pastry making, Knowing how to work with pralines, ganaches, molds, nougat, fruit jellies, caramels. Autonomy, the candidate must be autonomous in the management of their daily work, in collaboration with the production director, and will be able to control the quality of their work at the different stages of manufacturing. Knowledge of hygiene and food safety rules. Use of a tempering machine, coating line. Molding of chocolate pieces

Languages ​​requested:

language spoken: French
written language: French

Knowledge of English and/or Spanish is an asset

Salary offered:

Depending on experience: $17.00 to $24.00 per hour

Number of hours per week: 32.50 hours

Employment status: permanent, full-time
day, evening, weekend depending on production needs

Expected start date: September or before if available

To apply for the position:

Send CV + Cover letter:

Why do you want to work with us?

What can you bring to Chaleur B Chocolat?

Name of person to contact: Dany Marquis (Chief Executive Officer)

email (electronic mail): info@brulerieduquai.com