Dandelion Chocolate is growing! We’re always scouting for hard-working, motivated chocolate enthusiasts:
You will be responsible for delivering true, important, and beautiful stories about the cocoa beans we buy and the people who grow and process them. You will work closely with our Chocolate Sourcerer to develop a deep understanding of the origins and producers we work with. You’ll do independent research as needed to gain a comprehensive understanding of the global cacao industry and processing of cacao. You’ll maintain our catalog of content with a unified naming scheme for easy team access. Most importantly, you’ll be the voice of Dandelion which is friendly, warm, and approachable — free of self-aggrandizing marketing spiels or impersonal corporate jargon. (read more)
A day might start with a daily call to coordinate with the fulfillment team to stay on top of what is currently available. Most of your day is following up on leads to see if Dandelion Chocolate is a good fit and help them understand who we are. You have a quick call with someone organizing an upcoming trade show you’ll attend. You work with the Creative department to make new product suggestions based on what you are seeing in the market. At the end of the week, you track your activities against weekly targets and quarterly goals. You are also sure to keep a close eye on the customer experience, making sure it runs smoothly and making note of any hiccups that could be improved. (read more)
Our ideal candidate is a seasoned, mature barista who is excited to learn and share that passion with others. You develop authentic rapport with guests, can work independently as necessary, and you have the savvy know-how to navigate unexpected situations with confidence (a guest asking for the blowtorch so they can toast their own marshmallow, a Japanese camera crew unexpectedly dropping in, or a regular calling to request someone to hand their hot chocolate to them through their car window as they drive by so they don’t have to park and risk waking their sleeping baby). You aren’t intimidated by a long line of excited people and you love making spaces more efficient in downtime so you’re ready for the busy period. Ideally, this isn’t your first time working in customer service and you have the bandwidth and scheduling flexibility for an intensive 30 day chocolate onboarding. (read more)
Our pastries are inspired by the distinct flavor profiles of the cocoa beans we source, which means our recipes are continually evolving within a unique creative constraint. You will learn each of our recipes and support the café’s changing needs by making new batches of drinks and pastries. Our executive pastry chef, Lisa Vega (formerly of Gary Danko), helms the flagship kitchen and leads recipe development. For this position, located in our warehouse kitchen, the day starts early and ends with preparation of batters and doughs for the next day’s bake. We are looking for a pastry assistant who is excited about contributing to our beverage and pastry production and who takes delight working with a well-run, drama-free, buttoned-up team. (read more)
If any of the above roles sound like a potential fit, we’d love learning more about you and what you’re looking for in your long-term career. Please include 2-3 sentences about your long-term career plans and how this particular opportunity at Dandelion Chocolate might help prepare you for that long-term vision. We do our best to respond to each candidate, typically within 7-14 days. To apply for a role in the future, please reach out at firstname.lastname@example.org.
Dandelion Chocolate constantly invests in its people and culture. We offer excellent perks including subsidized medical, vision, and dental benefits as well as the option to enroll in our 401k program. Hourly and salaried team members accrue paid vacation and sick time. Our team members also enjoy commuter benefits, local gym discounts, and lots of chocolate tasting opportunities.
Our culture is fun, hard-working, and we love to learn. While no two days are the same, we’re always experimenting whether that’s testing different roasting profiles, tasting a new nibby scone recipe, improving our customer experience, or trying out a new prototype chocolate making machine. We look for folks who give 110%, roll with each day’s unexpected surprises, and bring out the best in others.
If you have any questions regarding current or future openings please email us at email@example.com.