TCHO Flavor Lab Manager & R&D Tech

Opportunity:
The Palate of a Chef, the Mind of a Scientist

TCHO is looking for a rare professional to serve as the tactical engine of our research and production. This individual will fill a high‑impact role that bridges the gap between creative sensory exploration and technical production. This is a hands‑on role at our factory, responsible for tending the entire lifecycle of our chocolate – from cacao beans grown by our farmer partners around the world to the final production of high‑end chocolate and confections at our Berkeley facility.

We are seeking a maker who can manage complex data and production schedules while maintaining a disciplined focus on creativity and flavor. This position is 100% onsite due to the hands‑on nature of the role, including production, sensory evaluation, laboratory work, and small‑batch confectionery manufacturing.

• Daily Analysis:
  Lead disciplined daily sensory panels of raw cacao liquors, experimental batches, finished chocolate, and confections to ensure every product meets TCHO standards.
• Raw Material Selection:
  Participate in the selection and sensory analysis of all raw materials, including cocoa beans, liquor, powder, butter, and inclusions such as nuts or vanilla.
• Final Sign‑off:
  Provide sensory sign‑off for final products coming off the line to ensure manufacturing quality and consistency.

• Bean Sample Management:
  Manage the intake of cacao samples from global partners, including roasting, winnowing, and grinding micro‑batch to evaluate fermentation quality and genetic potential.
• Flavor Lab Oversight:
  Manage daily operations of the flagship TCHO Flavor Lab space (one of only 12 worldwide).
• Operational Upkeep:
  Oversee lab organization, cleaning, sample retention, and restocking of laboratory supplies and equipment.
• Formula Creation:
  Develop and manage proprietary daily production formulas used by the manufacturing team.
• Retail Confectionery Production:
  Act as a Confectioner for TCHO Retail, responsible for creating small‑batch and small‑lot confections for retail customers, including hand‑crafted and limited‑run items.
• Efficiency & Scalability:
  Support factory operations by optimizing run times, flush materials, FIFO practices, and small‑batch scalability.
• SOP Compliance:
  Ensure all product SOPs are followed, including requirements related to cross‑contamination, Organic, Kosher, and Fair Trade certifications.

• Dream‑to‑Reality:
  Translate creative product concepts into consistent, repeatable production.
• Prototyping:
  Execute hands‑on prototyping and produce sales and retail samples, including chocolate formulas, plant‑based ganache, enrobed items, panned goods, and other confections.
• Scaling:
  Move products from lab‑scale concepts to small industrial and retail‑ready production.

• Palate‑Driven: You possess an advanced ability to articulate flavor and a deep interest in learning how the magic of chocolate comes to life.
• Analytical: You love a good system and can track R&D data and formulas with precision to keep projects on a professional timeline.
• Technically Grounded: You likely have a background in Food Science, Pastry, or Confectionery and know your way around the bakery and confectionery world.
• Onsite & Flexible: This is not a desk job. You are based at our Berkeley HQ and willing to work weekends to keep the lab and production cycles moving.

• Bachelor’s degree or equivalent.
• Minimum 3 years working in pastry, confectionary or chocolate industry.
• Demonstrated leadership experience of teaching and developing teams within the food industry.
• Excellent writing, reading and communication skills.
• Spanish fluency is a major plus.
• Ability to transport and move 50‑pound handloads.
• Must be able to remain in a stationary position for entire shift.
• Must be able to work above ground levels – 10 feet and in cold and warm temperature work environment.