Chocolatier / Confiseur

Responsibilities

• Produce luxury chocolates for resort amenity program, gift shop, and tasting menus
• Execute ganaches, pralines, caramels, enrobed truffles at luxury quality level
• Manage chocolate tempering program — hand and machine tempering
• Develop seasonal chocolate collections for resort gifting
• Produce chocolate showpieces for resort displays and VIP events
• Design VIP arrival chocolate amenity boxes

Requirements

• 3–5 years chocolate production experience
• Impeccable tempering technique — luxury hotel chocolates must be perfectly glossy with clean snap
• Creative design ability for luxury gifting collections
• Understanding of flavor pairing for chocolate — sea salt, chile, Baja California fruits

Benefits

• IMSS, Aguinaldo, vacation + premium
• Housing support, staff meals, uniform

Work environment

Resort chocolate workshop in temperature-controlled environment. Los Cabos chocolatiers work in one of the most demanding conditions globally — desert heat outside, precisely controlled workshop inside.

About the role

Chocolate as luxury experience. When an ultra-high-net-worth guest opens their welcome amenity box and finds eight perfectly tempered, hand-decorated artisan chocolates — one infused with Baja California sea salt, one with local date and walnut — your craft has made their arrival unforgettable.