Cacao Cellars is a 1,450 sq ft wine and chocolate bar opening in downtown Durham. We pair house-made chocolate with a thoughtfully curated wine, fortified, and spirits program in a warm, Bali-inspired space. Our menu is chocolate-first: every house-made chocolate is the hero of the experience, and the beverage program is built around it.
This is a founding-team role. We are hiring a chocolatier who wants creative input and a sustainable schedule — not the 60-hour grind of a hotel pastry kitchen.
The Chocolate Production Lead owns daily chocolate production for the bar — tempering, molding, finishing, and quality control across our six-piece signature lineup, plus seasonal and limited-edition pieces. We run a Tier 1 operation: pre-made Callebaut and Valrhona callets, tempered and molded into our custom CC-monogrammed pieces.
Estimated production volume is 100–150 finished pieces per night across 4–6 active varieties — comfortably within a 25–30 hour weekly schedule with structured prep days. You will work in a dedicated chocolate prep room (8′ × 10′, climate-controlled to 65–70°F at 40–50% relative humidity) with reach-in refrigeration, a marble work surface, and a tempering setup specified to your preferred workflow.
Specifically, you will:
Compensation is set based on experience. The role is hourly, part-time, 25–30 hours per week. Daytime production schedule with flexibility — Tuesday through Saturday mornings/afternoons are typical.
| Profile | Hourly | Notes |
|---|---|---|
| Recent pastry grad / chocolatier assistant | $17–21/hr | Strong fundamentals, will grow into the role with mentorship |
| Experienced chocolatier, 2–4 years | $22–28/hr | Our most likely target — autonomous in tempering and molding |
| Lead chocolatier with creative input, 5+ years | $28–35/hr | Recipe development partner, decoration techniques, mentor others |
Performance bonus: Quarterly bonus tied to retail chocolate sales and class revenue if you opt into teaching. Specific structure finalized in offer.
Benefits: Paid time off prorated to schedule, professional development budget (Callebaut Academy, École Chocolat, regional workshops), employee chocolate and dining program, and reimbursed travel for relevant industry events.
Path to expand: If retail, classes, and special events grow as we expect, this role has a clear path to full-time hours and increased compensation. We are open to candidates who want to grow into that, and to candidates who specifically want to keep it part-time.
Production hours are typically Tuesday through Saturday between 9 AM and 4 PM, with the specific weekly pattern set with you based on production needs and your availability. Mondays are typically used for deep-clean, ordering, and recipe development. Evenings and Sunday brunch service are not your shift — front of house handles the bar.
Send the following to [your email] with the subject line “Chocolate Production Lead — [Your Name]”:
Process: Initial conversation by phone or video, then a paid 90-minute working interview in our prep space — temper Callebaut, mold one variety, finish it. Pay $100 for the working session. Reference calls and offer follow.
We aim to hire 6–8 weeks before opening so you have time to develop the production playbook, dial in your tempering setup in our space, and pre-produce opening inventory.
Cacao Cellars is an equal opportunity employer. We are committed to building a team that reflects the diversity of the community we serve.
Back to Employees