Experience: minimum of 5 years for head Chocolatier • Technical Requirements: o Produce artisan chocolates and chocolate-based products o Perform tempering, molding, enrobing, and fillings o Maintain product consistency, quality, and presentation o Train and supervise the team Experience with Sourdough/Mother Yeast and Stone-floor Deck ovens Strong knowledge of baking techniques, ingredients and production methods Recipe development and standardization Team leadership and scheduling Knowledge of food safety and hygiene regulations