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Chocolatier (Full-Time) Adam Brian Chocolat is a small, growing artisan chocolate business in Syracuse, NY, specializing in handcrafted molded bonbons. I'm looking for an experienced chocolatier, pastry professional, or confectionery professional to join our team full-time and work primarily in our production kitchen. This is a hands-on position for someone who already has professional kitchen experience and enjoys detailed, precise work. You do not need to have previous professional chocolate experience, but you should have a solid background in pastry, confectionery, baking, or another comparable professional food-production environment. This is not an entry-level position. I'm looking for someone who understands professional kitchen standards, can work carefully and efficiently, and is comfortable learning a fairly technical production system. What you'll be doing The majority of your time will be spent making our bonbons and the components that go into them.

Responsibilities will include:

Preparing and cleaning/polishing molds Tempering chocolate and colored cocoa butter Decorating molds using spray guns, airbrushes, and hand techniques Producing precise molded chocolate shells Preparing ganaches, caramels, fruit gels, gianduja, nut pastes, marshmallow, and other fillings Scaling recipes and adjusting batch quantities accurately Filling, capping, and unmolding bonbons Inspecting finished product for quality, consistency, and appearance Packaging finished chocolates for wholesale and retail orders Keeping the production kitchen clean, organized, and properly sanitized Recording production and following recipes, procedures, and production plans Learning to operate our tempering machines, filling equipment, spray equipment, and other production tools Helping with inventory, organization, prep, and other production needs as the business grows There is a lot of repetition in chocolate production, but there is also a lot of variety. The goal is to become highly capable at the core production work and, over time, take on more responsibility and independence. What I'm looking for The most important thing is professional experience and attention to detail.

You should have:

Professional experience in pastry, confectionery, chocolate, baking, or a closely related food-production environment Strong attention to detail and pride in your work The ability to follow precise recipes, weights, temperatures, and procedures Good hand skills and comfort with detailed production work The ability to work efficiently without sacrificing quality Reliability and good attendance The ability to stay organized and manage your time A willingness to ask questions, communicate problems, and speak up when something could be done better The ability to work independently once trained, while also working well as part of a small team What the job is like Adam Brian Chocolat is still a young business, which means this position can have a real impact on how we grow. You'll work directly with me and a small team rather than being one person among dozens on a large production staff. I care a lot about quality, consistency, cleanliness, and doing things correctly, but I also want this to be a place where people can enjoy coming to work. Take the craft seriously. Don't take ourselves too seriously. The kitchen is open and visible to customers, so professionalism and cleanliness matter. There may also be occasional customer interaction, but the primary focus of this position is production. As you become proficient, I'd like you to take on more responsibility and become increasingly independent in the kitchen. Someone who is interested in eventually helping with production planning, training, quality control, inventory, or other areas of the business can grow into those responsibilities over time. Compensation & Benefits $21-$25 per hour, depending on experience Full-time position Health insurance Paid time off Consistent full-time schedule, generally around 40 hours per week Opportunity for increased responsibility and compensation as your skills and contribution to the business grow Schedule & Location Adam Brian Chocolat 321 Nottingham Rd. Syracuse, NY 13206 Our typical production schedule is approximately 8:00 AM-5:00 PM Monday through Friday, including a meal break, although the exact schedule can vary based on production needs. This is a full-time position, and the expectation is that the normal workload should be completed within approximately 40 hours per week. During particularly busy periods, additional hours may occasionally be necessary and will be communicated in advance whenever possible. To Apply Please apply through Indeed and include a résumé outlining your relevant professional experience. I'm specifically looking for someone with real professional pastry, confectionery, chocolate, baking, or comparable food-production experience, so please include enough information about your previous work for me to understand your background. Serious applicants only. This position is intended for an experienced professional, not someone looking to get their first kitchen job. I'm looking for someone who genuinely enjoys making things carefully, takes pride in their work, and wants to become part of a small business that is still being built.

Pay:

$21.00 - $25.00 per hour Expected hours: 40.0 per week

Benefits:

Employee discount Flexible schedule Health insurance Paid time off

Work Location:

In person