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Chocolate Jobs in Quebec (NOW HIRING)

Proforce Personnel

Production Supervisor

Montreal, QC · On-site

$65K - $85K/yr

A fast growing, high end chocolate manufacturer is looking for a Production Supervisor to take the reins of its kitchen team. This is a new role at a company that's grown tenfold in the last 15 years ...

GB Recruitment (England, Scotland, Wales)

On a weekly basis, inmates have the opportunity to order basics goods, like shampoo and chocolate, that they pay for with their own funds. At DHL, we manage the picking, packing and distribution of ...

Cargill

Électromécanicien - Electromechanic

Chambly, QC · On-site

CA$25.79 - CA$33.66/hr

Our portfolio includes poultry, beef, egg, alternative protein, salt, oils, starches, sweeteners, cocoa and chocolate. As anElectromechanic,youllbe a key player inmaintainingand improving the ...

Zephyr Patisserie

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Pâtissier / Boulanger - Pastry Chef / Baker

Saint-lazare, QC · On-site

CA$20 - CA$30/hr

Produce our viennoiserie, including classic croissants, chocolatines, almond croissants, double-chocolate chocolatines, turnovers, sausage croissants, and breakfast croissants. * Continue our ...

New

Cargill

Electromecanicien - Electromechanic

Chambly, QC · On-site

CA$25.79 - CA$33.66/hr

Our portfolio includes poultry, beef, egg, alternative protein, salt, oils, starches, sweeteners, cocoa and chocolate. As an Electromechanic, you'll be a key player in maintaining and improving the ...

Cargill

Electromecanicien - Electromechanic

Chambly, QC · On-site

CA$25.79 - CA$33.66/hr

Our portfolio includes poultry, beef, egg, alternative protein, salt, oils, starches, sweeteners, cocoa and chocolate. As an Electromechanic, you'll be a key player in maintaining and improving the ...

All JobsChocolate JobsChocolate Jobs in Quebec

Chocolate information

See Quebec salary details

$8

$15

$26

How much do chocolate jobs pay per hour?

As of Aug 7, 2026, the average hourly pay for chocolate in Quebec is $15.77, according to ZipRecruiter salary data. Most workers in this role earn between $12.02 and $16.83 per hour, depending on experience, location, and employer.

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

To thrive as a Chocolatier, you need expertise in culinary techniques, chocolate tempering, and recipe development, often supported by formal pastry or culinary training. Familiarity with specialized kitchen equipment, food safety certifications, and chocolate molding tools is typically required. Creativity, attention to detail, and excellent time management are vital soft skills for excelling in this craft. These skills ensure the production of high-quality, innovative chocolate products while maintaining safety and efficiency in a professional kitchen.

What is a chocolate maker?

Chocolate makers are professionals who oversee the process of turning raw cacao beans into finished chocolate products. They are responsible for selecting quality beans, roasting, grinding, refining, and tempering the chocolate to achieve the desired flavor and texture. Chocolate makers may work in artisanal chocolate shops, large-scale factories, or as independent craft chocolatiers. Their work requires a blend of culinary skill, attention to detail, and creativity to produce unique chocolate varieties. They also need to stay updated on food safety standards and trends in the chocolate industry.

What is the difference between Chocolate vs Pastry Chef?

AspectChocolatePastry Chef
CredentialsOften requires culinary training, specialized chocolate coursesRequires culinary school, pastry-specific certifications
Work EnvironmentChocolate shops, confectionery factories, specialty boutiquesBakery kitchens, restaurants, hotels
Industry UsageFocuses on chocolate products, confections, sculpturesBroader pastry items like cakes, tarts, and desserts

Chocolate specialists focus primarily on creating confections and sculptures from chocolate, often requiring specialized training. Pastry Chefs have a broader scope, preparing various baked goods and desserts. While both roles require culinary skills and work in similar environments, their focus areas differ significantly, making them distinct careers within the culinary industry.

What are some common challenges faced by chocolatiers when working with chocolate in a professional kitchen?

Chocolatiers often face challenges such as maintaining precise temperature control during tempering to achieve the right texture and gloss, and preventing chocolate from seizing or blooming due to humidity or temperature fluctuations. Working in a fast-paced kitchen environment also requires strong organizational skills to manage multiple chocolate creations simultaneously. Additionally, collaborating with pastry chefs and other kitchen staff is crucial to ensure that chocolate products align with menu requirements and presentation standards.
What job categories do people searching Chocolate jobs in Quebec look for? The top searched job categories for Chocolate jobs in Quebec are:
Chocolate jobs near you
Infographic showing various Chocolate job openings in Quebec as of August 2026, with employment types broken down into 80% Full Time, and 20% Part Time. Highlights an 100% In-person job distribution, with an average salary of $32,794 per year, or $15.8 per hour.

Production Supervisor

Proforce Personnel

Montreal, QC • On-site

$65K - $85K/yr

Full-time

Posted 29 days ago

Job description

Do you love bringing order to a busy production floor and helping a talented team hit its stride? A fast growing, high end chocolate manufacturer is looking for a Production Supervisor to take the reins of its kitchen team.
This is a new role at a company that's grown tenfold in the last 15 years and is only accelerating. You'll oversee a kitchen that blends true artisanal chocolate craft, think hand piping and slow cooked caramel, with modern, high volume production lines. If you've worked in an industrial kitchen or food production setting and know how to lead people, not just process, this is your chance to build something from the ground up.
Key Responsibilities
- Directly supervise a team of 5 chocolatiers, plus seasonal kitchen staff that can scale from about 20 to as many as 60 employees during peak season (July through December)
- Oversee both artisanal production (hand piping, cooked caramel, and other high technique processes, roughly 20 percent of kitchen output) and industrial line production (retail packaged chocolate bars and products, roughly 80 percent of output)
- Bring structure, clarity, and consistent direction to a team of highly skilled, technically capable staff who need stronger day to day management
- Plan proactively for seasonal ramp up, especially the Christmas production surge, to minimize the need for overtime or weekend work
- Partner with the Plant Director to align kitchen output with broader plant priorities
What We're Looking For
- Experience supervising or managing a team in an industrial kitchen or food production environment (chocolate experience is a strong asset but not required)
- Comfortable operating in an environment that blends manual, artisanal technique with automated production lines (experience in a comparable setting, such as airline catering, is a good fit) - - Strong people management skills: someone who can coach, direct, and hold a technically skilled team accountable
- Functional bilingualism (French and English); must be able to communicate clearly in French
- Comfortable in a fast paced, seasonal production environment
What's Offered
- Competitive salary between $65,000 and $85,000, based on experience
- Day shift schedule with no regular weekend work
- The opportunity to build and shape a newly created role within a growing company
- Direct mentorship from an experienced Plant Director and Quality team