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Chocolate Maker
Dandelion Chocolate

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Chocolate Maker
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Dandelion Chocolate
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Job Summary

Wage
$18-19 per hour
Job Type
Full-time
Job Last Posted
Job posted 16 days ago
Job Role
Food Prep
Employer's Industry
Food & Hospitality

Job Description

About Us

Dandelion Chocolate is a bean-to-bar chocolate factory in San Francisco’s Mission District. We make chocolate from only two ingredients, cocoa beans and cane sugar, and travel to origins as often as we can to build good, trusting relationships with the producers who grow and ferment the beans we buy. We’re always on the search for good cocoa beans, and now we’re looking for a Chocolate Maker to help our production team scale up and craft our single origin chocolate.

 

 

About You

You should love chocolate as much as we do, but you don’t have to know everything -- we’ll teach you everything we know. After adequate shadowing and hands-on training, you will join our production team in their daily routine—roasting, cracking, sorting and winnowing cocoa beans, then tempering and molding chocolate bars. This is a physical job, but it’s a labor of love. This is an exciting opportunity to be part of the team working at our new factory on 16th Street where we are scaling up our processes and production, while striving to make some of the world’s best chocolate.

You must be comfortable working with machinery and willing to go with the flow as processes change and develop and to work independently as well as with our team of chocolate makers. We prefer that candidates have worked in the food and beverage/culinary industry, as it helps with the pace and demands of this position. This full-time role starts at $18/hour with an increase after the ~3-month training period. Exceptions can be made for candidates with previous chocolate experience. We’re looking for someone who is eager to learn, has a positive outlook, and likes to get their hands dirty.

Responsibilities

  • Production: Learning and performing all steps of chocolate production: sorting beans, roasting, winnowing, starting batches, refining and conching, tempering, and foiling bars.
  • R&D and Quality: Tasting and evaluating chocolate bars for flavor and quality.
  • Maintenance: Cleaning and maintaining our production facility, including machines.
  • Team: Work with the team to hit our daily production goals.
  • Other tasks as necessary Requirements
  • Availability: Available from 8:00 am-5:00 pm, Tuesday-Saturday.
  • Positive outlook: Even among shifting priorities or broken machines, you are able to keep a healthy perspective and remain positive.
  • Kitchen know-how: Prior experience working in a commercial kitchen or production facility preferred, especially with a team.
  • Physical aptitude: This position requires that you be moving on your feet for most of the day and to occasionally lift objects up to 50-pounds. Benefits The benefits and perks continue beyond a robust chocolate education. Dandelion Chocolate constantly invests in our people and culture. All team members receive medical, vision, and dental benefits as well as the option to enroll in our 401k program. All employees receive paid vacation time, holiday pay, and paid sick time. In addition, our team members enjoy commuter benefits, FSAs, local gym discounts, chocolate tasting opportunities, the chance to travel to origin and our Japan locations, and a range of opportunities to grow and develop within the company.

 

 

How to Apply

Dandelion is growing and we are invested in employees who take ownership over their role and are interested in contributing in a bigger way with us. If you are interested, we’d like to see your resume and a cover letter that includes a short description of your favorite food experience or influence. Keep in mind that we value passion, attitude, and hard work, so tell us what inspires you to want to join our production team.

Business Overview

Our Story

Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco.

We opened our workshop out of a lifetime love of chocolate. Our friends often said that given enough time, it seemed inevitable that one of us would open a chocolate factory. They watched as we experimented with growing small cacao plants in our apartments, pan roasted beans in the oven, and ate our way through many of the chocolate shops of the world.

In early 2010, we decided to share our craft chocolate with our friends and family and have expanded since. Currently, in our factory in the Mission district of San Francisco, we roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, we try to bring out the individual flavors and nuances of each bean.

We’re excited to bring small-batch, bean-to-bar chocolate back to the Bay Area. Like many, we miss Scharffen Berger now that they moved east to join Hershey’s. We lost our local source for cocoa nibs and some of our favorite bars of dark chocolate. We hope and aspire to take over where others have left off and bring quality, local chocolate back to the area.

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