Title: Chocolatier
Reports To: Executive Pastry Chef
Department: Culinary
SCOPE
This is a highly professional individual with good all-around pastry experience.
This person can perform daily tasks as an all-around qualified pastry cook, but is able to lead by example in sanitation, presentation, following recipes and quality.
PRIMARY RESPONSIBILITIES
Assist in the daily operation of the Pastry Department.
Accurately follow proper techniques of tempering: time, temperature and crystallization.
Scale, make ganache’s, cut, age and dry for preservation, enrobing of ganache’s and other specialty pastries.
Produce all chocolates for the complex, logo’ d amenities, chocolate showpieces and large seasonal displays; mise en place, molding, assembly, chocolate airbrushing, and addition of final details.
Ensure proper inventory, rotation and storage for chocolate truffles and boxes while maintaining appropriate par levels to prevent spoilage.
Responsible for purchasing ingredients including nuts, flavorings, and specialty chocolate.
Proper cleaning and sanitation techniques to ensure chocolates are stored in proper environment.
Constantly monitor the temperature and humidity of the chocolate room to ensure proper crystallization and preservation of ganache’s.
Supervision of others during the enrobing process.
Follow all standardized recipes and maintain consistency.
Good working knowledge and fundamentals of pastry and basic kitchen operations.
Good working knowledge of accepted standards of sanitation
Must be a team player and be flexible and able to adapt to any situation that may arise daily.
RELATIONSHIPS
Hotel Employees Culinary, convention services, food and beverage, human resources and all executive staff members
Guests Constant interaction with guests by serving in a positive, friendly, and courteous manner.
QUALIFICATIONS
Education/Experience
Graduate of a culinary arts program or apprenticeship is preferable.
1-3 years’ experience in chocolate confectionaries preferred.
Certification
Certified in sanitation and food service, as well as possessing working knowledge of HACCP.
Must be able to provide or obtain Florida State approved Food Safety certification (i.
e.
SafeStaff).
Skills
Worldly knowledge of cuisine and its application.
Able to follow food and labor costs, menu planning, safety, sanitation and budget.
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