Three founding hires for the opening team · Cacao Cellars · Durham, NC
The opening team is built around three operational pillars: a beverage program owner, a chocolate production lead, and a food prep lead. Each is a founding hire with creative input, performance bonus, and a clear path to grow with the business. Click any role to see the full posting.
Builds and runs the wine program, leads the chocolate-pairing experience, hires and develops the bar and service team, and owns daily operations from POS to ABC compliance. Court of Master Sommeliers Certified or equivalent depth required.
View full posting ›Owns daily chocolate production for the bar — tempering, molding, finishing, quality control across the six-piece signature lineup plus seasonal pieces. Tier 1 production using Callebaut and Valrhona callets. Dedicated 8′ × 10′ climate-controlled prep room.
View full posting ›Owns the food side of the operation — daily hors d’oeuvres, Sunday brunch service, and supplier relationships. Cold-station and composed-plate work, no hot line. Runs Tuesday production days and Sunday brunch service in a dedicated 8′ × 10′ food prep room.
View full posting ›These roles intentionally do not duplicate each other. The GM owns beverage and front-of-house; the Chocolate Production Lead owns the chocolate program; the Food Prep Lead owns the food program. Each reports to the owner, has creative input in their domain, and a real economic upside if Cacao Cellars succeeds. The goal: three professionals who are excited about their craft, paid fairly, and given the equipment and time to do the work properly.