Job Description:

• 1) Supervises and coordinates activities of workers engaged in producing and packaging chocolate and cocoa products: Designates quantities and types of beans to clean, roast, blend, alkalize, and grind to make chocolate liquor.

• 2) Indicates time sequence, quantity, type of chocolate liquor, and formulas to use to make cocoa and coatings.

• 3) Trains workers in setting up and adjusting machines and equipment to achieve standards and correct malfunctions.

• 4) Reviews laboratory reports on quality control of products in process, such as shell content of nibs, fat content of cocoa powder, viscosity of coatings, and moisture content of alkalized beans.

• 5) Reads thermometers and pressure gauges on storage tanks and pipelines to verify specified temperature of liquids to prevent solidification.

• 6) Oversees roasting of cocoa beans for adherence to flavor, taste, moisture content, and color standards.

• 7) Inspects nibs for shell content and fineness of cracking.

• 8) Inspects grinding of nibs for specified fineness of chocolate liquor.

• 9) Tests liquor for fineness.

• 10) Directs mixing, refining, tempering, conching, and molding operations to make sweet chocolate and coatings.

• 11) Inspects products for specified viscosity, texture, color, and taste.

• 12) Directs workers engaged in insect and rodent control and in cleaning production and storage areas.

• 13) Performs other duties as described under SUPERVISOR Master Title.