Chocolate Technologist

Who We Are

At Ghirardelli, we honor tradition and drive innovation, aiming to be the top choice for premium chocolate. Our commitment to Making Life A Bite Better inspires both our products and the way we do business. We support personal and professional growth, recognizing that each employee’s contribution directly impacts Ghirardelli’s growth and success. Join our dynamic team and help shape Ghirardelli's future.

The Chocolate Technologist is someone with a background in Product Development that ideally has at least 3‑5 years of experience in the chocolate industry taking products from concept to commercialization. They should have experience in formulating and renovating chocolate products as well as some experience overseeing these projects. They should be starting to work independently and possess a desire to grow and develop further in this field.

The Chocolate Technologist has a degree in food science or a closely related degree field, and will support the confections business (chocolate squares, seasonal shapes and bars) on projects that can include but are not limited to: developing new products and the renovation of existing formulas and ingredients in order to achieve product improvements or supply assurance.

• Prepare benchtop samples, conduct shelf life studies, support sensory evaluation tests, execute raw material supplier set up and qualification, maintain accurate development records, execute factory trials, write reports and make recommendations.
• Develop and/or renovate product formulas (internal or co‑manufactured) and ingredients as needed in order to meet company objectives and quality requirements.
• Create hand‑made/bench top samples of new and/or existing products.
• Collaborate with external ingredient suppliers.
• Apply independent and working knowledge of innovation stage gate process and use of all product and recipe systems.
• Independently analyze data and write technical reports with recommendations.
• Independently plan and lead plant trials (internal or co‑manufactured).

BS in food science, food technology, chemistry, chemical/biological/food engineering or closely related degree.

3‑5+ years of related experience in Product Development taking products from concept to commercialization.

Previous industrial chocolate experience heavily preferred.

• Occasional to Constant Repetitive Fine Manipulation (keyboarding, writing, sample making)
• Rare to Occasional Simple Grasping
• Occasional to Constant Sitting
• Rare to Occasional Walking Occasional twisting of the neck and waist
• Occasional to Constant Reaching at or below the Shoulder level
• Ability to travel to various locations across the country or local travel to meetings
• Occasional to Frequent usage of verbal communication equipment (telephone, radio, cellular)
• Rare to occasional squatting (filing & retrieving files)
• Rare to Occasional ability to lift and carry up to 50 pounds.

$83,800 - $108,929