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Chocolate Artist Jobs (NOW HIRING)

Ahold Delhaize

PT Cake Decorator (547981)

Morganton, NC · On-site

$11.25 - $14.50/hr

Waiter Cake Decorator duties and responsibilities Cake Decorators bring artistic creativity and technical proficiency to tasks that range from frosting cakes to working with fondant or chocolate ...

Makoto

Pastry Cook

Bal Harbour, FL

$16.25 - $19.75/hr

Well-rounded pastry experience including plating, assembling, tempering chocolate, baking cakes ... Culinary degree in Baking and/or Pastry Arts - preferred * Full-time availability, including days ...

Baskin Robbins

Cake Decorator/Artist

Los Angeles, CA · On-site

$20 - $25/hr

Over 70 years ago, Burt Baskin and Irv Robbins had the crazy idea of offering 31 flavors of ice cream when everyone else was still selling vanilla, chocolate and strawberry. Burt and Irv were ...

Paws Up

Provide active coaching, mentorship, and clear feedback to pastry team members to foster artistic ... Expertise in advanced pastry techniques, bread baking, chocolate work, and plated dessert design ...

Makoto

Pastry Cook

Bal Harbour, FL

$16.25 - $19.75/hr

Well-rounded pastry experience including plating, assembling, tempering chocolate, baking cakes ... Culinary degree in Baking and/or Pastry Arts - preferred * Full-time availability, including days ...

Paws Up

WI · On-site

Provide active coaching, mentorship, and clear feedback to pastry team members to foster artistic ... Expertise in advanced pastry techniques, bread baking, chocolate work, and plated dessert design ...

AEG

Sous Chef - Hershey Social

Hershey, PA · On-site

$47K - $64K/yr

Located near the iconic intersection of Cocoa and Chocolate Avenue, Hershey Social features bold ... Completion of high school or GED, Associate's degree - Culinary Arts * Post-Employment: RAMP ...

Sheraton Harrisburg Hershey

Breakfast Cook

Harrisburg, PA

$14.25 - $18.75/hr

Familiarity with proper food handling techniques and basic culinary arts. * Physical Stamina: The ... For a family-friendly adventure, visit Hershey, PA, home to Hersheypark and Hershey's Chocolate ...

Baskin Robbins

Cake Decorator

Frisco, TX

$13.25 - $17/hr

... icing, chocolate, and edible images. You will also help maintain a clean and organized shop ... Creative and artistic abilities * Proficient in use of all cake decorating tools and equipment

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Chocolate Artist information

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$9

$24

$40

How much do chocolate artist jobs pay per hour?

As of Sep 10, 2026, the average hourly pay for chocolate artist in the United States is $24.65, according to ZipRecruiter salary data. Most workers in this role earn between $17.55 and $27.88 per hour, depending on experience, location, and employer.

What is a chocolate artist?

Chocolate artists are skilled professionals who use chocolate as their primary medium to create edible art. They design and craft intricate sculptures, decorations, and desserts, often for special events, displays, or competitions. Their work combines culinary knowledge with artistic techniques such as molding, carving, painting, and tempering chocolate. Chocolate artists may work in bakeries, chocolateries, hotels, or as independent artisans, and their creations are admired both for their beauty and taste.

What are the key skills and qualifications needed to thrive as a chocolate artist, and why are they important?

To thrive as a Chocolate Artist, you need expertise in chocolate tempering, molding, and decoration, often supported by culinary training or chocolatier certification. Familiarity with specialized tools like tempering machines, airbrushes, and food-safe molds is essential. Creativity, attention to detail, and patience are critical soft skills that set outstanding chocolate artists apart. These competencies ensure the creation of visually stunning and high-quality chocolate pieces that delight clients and meet industry standards.

What are some common challenges chocolate artists face when working on intricate designs?

Chocolate artists often encounter challenges such as temperature sensitivity, humidity control, and maintaining the structural integrity of their pieces. Because chocolate is highly reactive to slight changes in temperature, even a brief lapse can cause blooming or melting, compromising the final design. Precision and patience are essential, especially when working on detailed sculptures or delicate decorations, and collaboration with pastry chefs or event coordinators is common to ensure the artwork aligns with overall presentation goals.

What is the difference between Chocolate Artist vs Pastry Chef?

AspectChocolate ArtistPastry Chef
CredentialsMay require culinary training, specialized chocolate work coursesFormal culinary education often preferred, pastry-specific certifications
Work EnvironmentChocolate studios, confectionery shops, specialty boutiquesBakery kitchens, restaurants, hotels
Industry UsageFocuses on chocolate sculpture, decoration, and confectioneryBroader pastry and dessert preparation

While both roles involve culinary skills, a Chocolate Artist specializes in creating artistic chocolate pieces and decorations, often requiring specific training in chocolate work. A Pastry Chef has a broader focus on various baked goods and desserts. The roles overlap in culinary skills but differ in specialization and work environment.

How do you become a chocolate artist?

To become a chocolate artist, you typically need to develop skills in chocolate tempering, sculpting, and decorating through formal training, workshops, or self-study. Gaining experience by creating a portfolio of work and understanding food safety standards is also important for success in this field.

What are popular job titles related to Chocolate Artist jobs?

For Chocolate Artist jobs, the most frequently searched job titles are:

Infographic showing various Chocolate Artist job openings in the United States as of September 2026, with employment types broken down into 55% Full Time, 44% Part Time, and 1% Contract. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $51,263 per year, or $24.6 per hour.

Chef Instructor - Professional Pastry Programs - Per Diem

Cambridge, MA • On-site

The Cambridge School of Culinary Arts
Business Schools and Computer and Management Training • 51 - 200 employees
Learn more about The Cambridge School of Culinary Artsexternal

Part-time

Re-posted 14 days ago

Job description

CSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation's premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands - classic fundamentals of cooking and baking, history and influences of the world's greatest cuisines, techniques for mastering common and exotic ingredients, and more.
CSCA is seeking a part-time passionate Pastry Chef Instructor to teach in our Professional Pastry Programs. We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional baking, teaching and customer service skills. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basic and advanced pastry techniques, methods and theory. Topics of study include:
Fundamentals of Pastry Arts
Theory and principles of French techniques used in making traditional pastries, including presentation, plating, and adaptation. Chemical function of ingredients and scalability of items for commercial baking, and explore the ingredients, tools, and techniques utilized in classic European desserts and pastries. Learn to make and identify choux, Viennoiserie, fillings, meringues, sauces, and cakes. Create intricate and delicious desserts that you will present and evaluate as a group.
Combined Savory Component
Students will learn to incorporate their growing pastry expertise into the savory side of food production, working with eggs, sauces, stocks, vegetables, meat, poultry, and seafood. Practice shaping pasta and pizza doughs, and develop full savory dishes utilizing a pastry or dough component. Students will complete meals drawn from a variety of international sources, preparing, presenting, and evaluating them as a group.
Advanced Techniques & Presentations
Advanced plating methods, chocolate tempering and molding, advanced pastillage and gum paste shaping, and the art of sugar pulling. Chocolate and sugar showpieces, wedding cake design, croquembouche, and confections, truffles, and classic French sweets.
ESSENTIAL DUTIES AND RESPONSIBILITIES
  • Managing class size of up to 15 students
  • Lecturing on class material; supplement with power point presentation (must be familiar with laptop, Power Point software, hdmi cables, television)
  • Assigning daily recipes to class; explaining recipes; managing class production of recipes; maintaining order in kitchen; managing set up and break down of class; assessing students' recipes for taste, doneness, creativity, presentation, ability to follow direction
  • Chef Instructors are responsible for issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students; reporting lab and quiz grades to Director of Education.
  • Chef instructors are responsible for delivering verbal assessments of student skill level daily and at midterm.
  • Chef Instructors are responsible for taking daily attendance and reporting attendance to Academic Supervisor/Director of Education
  • Chef Instructors must attend quarterly faculty meetings
  • Chef Instructors may be responsible for proctoring midterm and final practicums; tasting midterm and final practicums; and proctoring midterm or final written exams.
  • Chef Instructors are responsible for tutoring at-risk students.
  • Chef Instructors are responsible for supervising students as they check in the day's ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education.
  • Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class.
  • Maintain the highest standards of safety and cleanliness.
  • Ensures all food items are cooked and served properly and under sanitary conditions.
  • Must be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times.
  • Ensure that kitchen is organized and left in proper condition for the cleaning crew; this includes checking that all equipment is turned off, dirty dishes and equipment are left in good order for the dish washers, and leftover inventory items and equipment are returned to their proper locations

ADDITIONAL DUTIES AND RESPONSIBILITIES
  • Perform other duties as needed, directed or assigned.
  • Must wear CSCA approved uniform at all times while instructing a class or representing CSCA.

QUALIFICATIONS (EDUCATION/EXPERIENCE/KNOWLEDGE REQUIREMENTS)
  • Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity
  • Minimum of 2 years culinary teaching experience
  • General knowledge of Microsoft Office
  • Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience
  • willingness to follow CSCA policies, procedures, and education philosophy
  • Ability to communicate effectively with others, orally and in writing
  • Candidates must be able to pass a CORI background check.

WORK HOURS
  • THIS IS A PART TIME, PER DIEM POSITION THAT PAYS BY THE CLASS.
  • Class schedules may vary by week.
  • Number of classes scheduled will vary based on demand, skill set and availability.

PHYSICAL DEMANDS
The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time.
Instructors may be on their feet for up to 8 hours at a time
Instructors will need to handle and lift heavy kitchen equipment, chairs, tables.
WORK ENVIRONMENT
This job occurs primarily in commercial kitchens which may vary in temperature and humidity.

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