Updated: 3 months ago
Location: Chapman, NEBRASKA
Deadline: ;
Posting Details
Position Information
| Position Headcount | 10 |
|---|---|
| Position Title | Chocolate Taster- Human Resources |
| Organizational Unit | Student Employment Services |
| Is this Role for an Undergrad or Grad Student? | Undergrad |
| Average number of hours per week | Up to 10 Hrs |
| Desired Start Date | 08/30/2022 |
| Projected End Date | 05/23/2023 |
| Anticipated Pay Range | $15.00 |
| Pay Range Information | Chapman University is required to provide a reasonable estimate of the compensation range for this position. This range takes into account a variety of factors that are considered in making compensation decisions, including experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. Salary offers are determined based on the final candidate’s qualifications and experience, as well as internal equity and other internal factors. The anticipated pay range is not a promise of a particular wage. |
| On which Campus will this work be done? | Orange |
| FWS Account Code | 503000-Non-Work Study |
| Job Number | TM2527-AY2021 |
Position Summary Information
| Job Description Summary | This is a critical role for Schmid College and Chapman University. The ideal Chocolate Taster / Quality Control professional will take on the duty of tasting new products, and reporting back with objective and honest feedback to describe each individual product tasted. |
|---|---|
| Responsibilities | • Sample as many as 30 chocolates per day • Smell the chocolate and log its aroma. • Listen: If chocolate doesn’t sound crisp when broken, it may be a sign it’s old or was improperly stored. • Place a one-inch cube in mouth and leave it there for a few seconds. • Press it against palate and let it melt, recording the four basic tastes—sweet, sour, bitter, and salty. • Blow out short puffs of air through nose because certain scent receptors in the back of our heads are stimulated by oxygen which allows us to smell food even when we chew. • Exhale sharply to bring out aromas like berry, mushroom, black licorice, tea, citrus, beeswax, toast, cinnamon, and savory spices that are sometimes too subtle for the nose to catch. • Log associated attributes, along with the texture. • Between samples, wait 30 seconds to let senses rest, and chew half an unsalted cracker and drink plain warm water. • Blog, write, and post about your experiences on Chapman Social Media channels, radio station, and create marketing material for local Farmers Market. |
| Required Qualifications | • Applicants should be passionate about confectionery and allowing their taste buds to detect difference in tastes. • Demonstrable basic level cooking experience and prior knowledge of melting, molding, and tempering chocolates. • Full, proven knowledge about the texture and flavor of foods, particularly chocolates. • Proven experience and skills of crafting chocolates. • Ability to display knowledge about chocolate types from all over the world. • Creative and imaginative about flavors, attention to detail.’ • High level of patience and have an overall finesse when working with chocolates and be well-informed about the latest trends in chocolate. • Strong communication skills, marketing, and public relations. • Fluent in English. Other language skills are a plus. • Strong sense of taste. |
| Desired Qualifications | • Previous Higher Education experience. • Previous experience as school mascot and/or sports mascot. |
| Special Instructions to Applicants | |
| Quick Link | https://chapman.peopleadmin.com/postings/23477 |
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