Jobs

Chocolate Internship — available now Interns will gain experience in high-volume production and packaging of hand-molded and hand-dipped chocolates. Qualifications: Robust work ethic mandatory. Commitment to learning about chocolate. Must be able to work in a fast-paced, physically demanding environment. Interest in organics, fair-trade practices and sustainability encouraged.

Interns must be able to commit to at least eight hours per week. This is an unpaid position. If interested, please contact Alisha Lumea at Alisha@CocoaVino.com.

Chocolate Apprenticeship

Applications for the 2008 season accepted beginning June 2008.

This is a rare opportunity to learn the craft of a chocolatier, the way great artisans have for centuries — at the side of an accomplished chef.

Only one apprenticeship position is open each season.

The Apprentice will be included in all aspects of chocolate production and running a boutique chocolate business with strict eco-forward principles, including: sourcing, hands-on production of molded and dipped chocolates and their fillings, packaging and order fulfillment.

This is a great opportunity for someone who wants to learn the ins and outs of chocolate, or someone planning to start a bakery or other confectionary business who wants an inside look at how a successful small food business operates and how eco-forward principles can be put into action.

Qualifications:
Robust work ethic mandatory.
Commitment to learning about chocolate.
Must be able to work in a fast-paced, physically demanding environment.
Some professional kitchen experience or training preferred, but not required.
Interest in organics, fair-trade practices and sustainability encouraged.

Applicants must be able to commit at least three full days per week, October 1, 2008 – February 28, 2009. This is an unpaid position. If interested, please contact Alisha Lumea at Alisha@CocoaVino.com with a short description of your background and why you’re interested in becoming an Apprentice.