-Production of our chocolate bars and confections, as well as the ability to produce new products including dessert sauces, drinking chocolates, truffles, caramels, panned items, and confections.
-Responsible for organizing and planning production flow, inventory management, and daily manufacturing processes.
-Manages employees and is in charge of packaging and shipping products.
-artisan chocolate making, tempering, making ganaches, caramels
-Ability to pan (chocolate coat) various centers and understand the science and art that goes into panning and basic confectionery
-Motivation to develop new procedures, and recipes and improve workflow productivity
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