Lead Chocolatier - Create, Manage & Innovate Chocolate

BE Chocolat; Fairfield (CT); Hybrid; USD 65,000 - 95,000; Full time

Job summary

BE Chocolat in Fairfield, CT is seeking a Head Chocolatier to lead our chocolate team and craft exceptional confections. You will oversee a small, dedicated group of chocolatiers and drive high-quality production from concept to finished product.

Responsibilities include developing new recipes, managing inventory, forecasting peak production, and ensuring precise tempering and piping. A passion for chocolate and a collaborative spirit are essential.

Qualifications

• Experience working with (or adjacent to) chocolate
• Experience ordering and managing inventory preferred
• Managerial experience preferred
• Minimum of 4 years in the food industry preferred

Responsibilities

• Lead a team of 3 part-time chocolatiers
• Manage inventory and ordering of food and supplies
• Create new recipes
• Forecast peak season production
• Temper cocoa butter and chocolate in bowls and on marble
• Pipe fillings with precision and consistency
• Follow recipes precisely
• Stand for long hours in a small, shared, fast-paced workspace
• Experience producing ice cream is a plus
• Contribute to our diverse range of unique, high-quality chocolates
• Flexible hours: 35-40 hours/week in the off-season, 40+ hours/week during peak season
• Typically Monday–Friday schedule, with some Saturdays required during peak periods
• Pay will vary based on experience

Skills

Team leadership

Inventory management

Recipe development

Forecasting

Chocolate tempering

Piping fillings

Attention to detail

Adaptability

Education

Food industry experience

Minimum 4 years in food industry

Job description

BE Chocolat in Fairfield, CT is seeking a Head Chocolatier to lead our chocolate team and craft exceptional confections. You will oversee a small, dedicated group of chocolatiers and drive high-quality production from concept to finished product.

Responsibilities include developing new recipes, managing inventory, forecasting peak production, and ensuring precise tempering and piping. A passion for chocolate and a collaborative spirit are essential.