Chocolatier

Raizcorp; Sandton; On-site; ZAR 180,000 - 300,000; Full time

Job summary

Jack Rabbit Chocolate in Sandton seeks a qualified and highly experienced Chocolatier to join the production team. The role demands 5+ years in artisanal, commercial, or manufacturing environments, with advanced knowledge of tempering, moulding, enrobing, and ganache production.

The chocolatier will produce premium chocolate products, develop new concepts, support large-scale production, and ensure quality standards across all items while maintaining food-safety compliance and a clean production

Qualifications

• Recognised chocolatier qualification or related culinary discipline.
• 5+ years of professional chocolatier experience in artisanal, commercial, or manufacturing settings.
• Advanced knowledge of tempering, crystallisation, moulding, enrobing, ganache, fillings, decorating and finishing techniques.
• Strong understanding of different chocolate types and ingredient interactions.
• Experience developing, testing, and scaling chocolate recipes.
• Sound knowledge of food safety, hygiene, allergen management, quality control and shelf-life.

Responsibilities

• Produce a wide range of premium chocolate products (pralines, truffles, bonbons, ganaches, moulded chocolates, bars, enrobed products, seasonal confectionery).
• Temper chocolate accurately using manual and machine-based methods.
• Prepare fillings, inclusions, decorations per approved formulations and production standards.
• Operate chocolate-making and culinary equipment safely and efficiently.
• Monitor temperature, texture, crystallisation, and shelf life throughout production.
• Develop and test new products, flavours, textures, and seasonal ranges.
• Scale recipes for small-batch and large-scale production.
• Troubleshoot tempering, moulding, cooling, enrobing, filling, setting and storage issues.
• Ensure consistency across retail and wholesale orders.
• Complete daily production reports and maintain ingredient yields and wastage records.
• Monitor stock levels and assist with ingredient planning and scheduling.
• Maintain a clean, food-safe production environment.
• Ensure compliance with food safety regulations and allergen controls.
• Minimise waste and improve resource efficiency.
• Collaborate with production, pastry, packaging and management teams to meet deadlines.

Skills

Chocolate tempering

Moulding

Enrobing

Ganache production

Decorating

Recipe scaling

Quality control

Food safety

Attention to detail

Mentoring juniors

Education

Chocolatier qualification

Tools

Temperation equipment

Enrobing machine

Moulds

Thermometer

Production scales

Job description

About Jack Rabbit Chocolate

Jack Rabbit Chocolate is a leading chocolate manufacturing company dedicated to creating exceptional chocolates with passion, precision, and attention to detail. We combine traditional chocolate-making techniques with innovative flavours and contemporary designs to produce premium-quality confectionery for both retail and wholesale customers.

We are seeking a qualified and highly experienced Chocolatier to join our dynamic production team and contribute to the creative, technical, and operational excellence for which Jack Rabbit Chocolate is known.

Position Overview

The successful candidate will be a skilled chocolatier with at least 5 years’ professional experience, ideally between 5 and 8 years, in an artisanal, commercial, or manufacturing chocolate environment.

This is a hands‑on role requiring advanced technical knowledge of chocolate production, strong attention to detail, creativity, and the ability to maintain consistently high standards in a fast‑paced environment. The Chocolatier will be responsible for producing premium chocolate products, developing new concepts, supporting large‑scale production, and ensuring that all products meet Jack Rabbit’s quality standards.

Key Responsibilities

• Produce a wide range of premium chocolate products, including pralines, truffles, bonbons, ganaches, moulded chocolates, bars, enrobed products, and seasonal confectionery.
• Temper chocolate accurately using both manual and machine‑based methods.
• Prepare fillings, inclusions, decorations, and chocolate‑based recipes according to approved formulations and production standards.
• Operate chocolate‑making and culinary equipment correctly, safely, and efficiently.
• Monitor temperature, texture, crystallisation, consistency, shelf life, and product appearance throughout the production process.
• Develop and test new chocolate products, flavour combinations, textures, and seasonal ranges.
• Scale recipes accurately for both small‑batch and large‑scale production.
• Troubleshoot technical issues relating to tempering, moulding, cooling, enrobing, filling, setting, and storage.
• Ensure consistency across all retail and wholesale orders.
• Complete daily production reports and maintain accurate records of ingredients, yields, wastage, and completed products.
• Monitor stock levels and assist with ingredient planning and production scheduling.
• Maintain a clean, organised, and food‑safe production environment.
• Ensure compliance with food safety regulations, hygiene standards, allergen controls, and internal quality‑control procedures.
• Minimise waste and promote efficient use of ingredients and production resources.
• Work closely with the production, pastry, packaging, and management teams to meet deadlines and fulfil large orders.
• Assist with training, mentoring, and guiding junior production staff where required.
• Remain informed about developments, techniques, equipment, and trends within the chocolate and confectionery industry.
• Work overtime during peak production periods when necessary and with prior notice.

Minimum Requirements

• A recognised qualification in chocolatier studies, pastry arts, culinary arts, confectionery, or a closely related field.
• A minimum of 5 years’ professional chocolatier experience, with 5–8 years preferred.
• Proven experience working in an artisanal, commercial, or large‑scale chocolate production environment.
• Advanced knowledge of chocolate tempering, crystallisation, moulding, enrobing, ganache production, fillings, decorating, and finishing techniques.
• Strong understanding of different chocolate types, cocoa percentages, couverture, flavour profiles, and ingredient interactions.
• Experience developing, testing, documenting, and scaling chocolate recipes.
• Sound knowledge of food safety, hygiene, allergen management, quality control, and shelf‑life considerations.
• Experience operating professional chocolate and culinary equipment.
• Strong attention to detail and a commitment to producing consistently high‑quality products.
• Ability to work efficiently under pressure while meeting production deadlines.
• Good planning, organisation, time‑management, and problem‑solving skills.
• Ability to work independently while contributing positively to a team.
• Flexibility to assist in different areas of production when required.
• Reliable transport to and from Sandton is advantageous.

Desirable Attributes

• Previous experience in a premium or luxury chocolate brand.
• Experience with large‑scale chocolate manufacturing and wholesale production.
• Knowledge of recipe costing, stock control, production planning, and waste management.
• Experience supervising or mentoring junior chocolatiers and production staff.
• A strong creative portfolio demonstrating chocolate products, techniques, and product development.
• Passion for exploring new flavours, textures, finishes, and chocolate applications.
• A professional, proactive, and solutions‑focused approach.
• A strong work ethic and willingness to support the wider production team.

Working Hours

• Monday to Friday: 08:00–17:00.
• Overtime may be required during peak periods, seasonal production, or when large orders need to be completed and dispatched. Prior notice will be provided wherever possible.

Why Join Jack Rabbit Chocolate?

• Competitive, experience-related salary.
• The opportunity to work with premium-quality chocolate and professional equipment.
• A creative and collaborative working environment.
• The opportunity to contribute to new product development and seasonal collections.
• Exposure to both artisanal craftsmanship and commercial chocolate production.
• Career growth and advancement within a leading and innovative chocolate company.