A professional who supervises and coordinates activities of workers engaged in producing and packaging chocolate and cocoa products. Respnsibilities include:

• Designates quantities and types of beans to clean, roast, blend, alkalize, and grind to make chocolate liquor.
• Indicates time sequence, quantity, type of chocolate liquor, and formulas to use to make cocoa and coatings.
• Trains workers in setting up and adjusting machines and equipment to achieve standards and correct malfunctions.
• Reviews laboratory reports on quality control of products in process, such as shell content of nibs, fat content of cocoa powder, viscosity of coatings, and moisture content of alkalized beans.
• Reads thermometers and pressure gauges on storage tanks and pipelines to verify specified temperature of liquids to prevent solidification.
• Oversees roasting of cocoa beans for adherence to flavor, taste, moisture content, and color standards.
• Inspects nibs for shell content and fineness of cracking.
• Inspects grinding of nibs for specified fineness of chocolate liquor.
• Tests liquor for fineness.
• Directs mixing, refining, tempering, conching, and molding operations to make sweet chocolate and coatings.
• Inspects products for specified viscosity, texture, color, and taste.
• Directs workers engaged in insect and rodent control and in cleaning production and storage areas.
• Performs other duties as described under supervisor master title.