Job Description

Starting at $23.80 per hour | Requires flexibility to work various shifts

In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As a Chocolatier, you will work with the Executive Pastry Chef to produce the highest quality, hand-made chocolate bars and confections and creatively developing other products including dessert sauces, drinking chocolates and more. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.

Principal Duties and Responsibilities (*Essential Functions)

1. *Produce a wide variety of confections, as well as the ability to produce new products including dessert sauces, drinking chocolates, truffles, caramels, and panned items.
2. *Make Artisan chocolates, ganache, caramels, etc.
3. *Pan (chocolate coat) various centers and understand the science and art that goes into panning and basic confectionery.
4. *Maintain a safe, sanitary, and organized work environment. Ensure that a high level of sanitation is in place at all times and that all team members adhere to established sanitation procedures.
5. *Assist in menu development and presentations, including but not limited to establishing recipes, determining costs, and publishing new menu specifications.
6. Work closely with the Pastry Chefs to ensure consistency and adherence to food guidelines set by the department and the company.
7. Develop new procedures, recipes and improve workflow productivity.
8. Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
9. Perform other duties as assigned.

Job Qualifications:

1. Possess the ability to focus as well as a positive attitude.
2. Possess a desire to learn high-end artisanal chocolate making and participate in company growth.
3. 1 year of previous experience as a chocolatier, chocolate maker, candy maker. Previous work in a chocolate production setting preferred.
4. Attention to detail, organizational skills, and an above-average ability to multitask.
5. Clear and frequent communicator, ability to work with people of various personalities.
6. The ability to successfully achieve ServSafe certification within the 90 days.
7. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office. Prior purchasing software and labor management software experience preferred.
8. The ability to maintain discretion in handling confidential information.
9. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PH&C and its goals. The ability to communicate effectively before groups of guests or team members of the organization.
10. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays. Our Chocolatier may be required to come in earlier or work weekends to keep up with demand.
11. While performing the duties of this job, the team member is regularly required to talk, hear, walk, climb, balance, stoop, kneel, crouch, stand, sit, and move for prolonged periods in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member will be required to lift, carry, push, pull, or move objects up to 25 pounds on a regular basis and up to 50 pounds occasionally, with assistance. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Working Conditions

The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames and in a cold environment such as in freezers/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

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