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Position: Research Technician Intern – Food Processing (IRAP Youth Funding Grant)
Organization: ChocoSol Traders
Location: Toronto, Ontario
Eligibiliy: 30 or younger

About Chocosol:

Chocosol transforms cacao, the food of the gods, into small-batch, bean-to-bar, artisanal chocolate. Our cacao is sourced directly from growers in Mexico, the Dominican Republic, Guatemala, and Ecuador. We are passionate about what we do and in developing long-term relationships with our growers, local community partners, international horizontal trading network, and our Chocosol team.

We have emerged as a learning community social enterprise out of two decades of inter-cultural research with Indigenous communities in Mexico and other countries where cacao grows. Looking at traditional ecological knowledge practices and crops, Chocosol seeks to develop recipes and products that are delicious, ecologically grown, healthy, nutritious and allergen-free (major allergens only) and made in a cradle-to-cradle approach employing energy efficient practices.

Job Purpose

The food processing intern will assist in the documentation, implementation and development of our ChocoSoil and rooftop gardens project. A key purpose for this role will be to development of recipes using local sustainable food crops (including yields from the rooftop garden), research and work with Indigenous food crops, and polycultures. The candidate should have an eye of the scaling of recipes, and an understanding of processes and labour efficiencies while employing best culinary practices.

Reports to:

Employee will be reporting to the main Project Lead and Production Manager

Location details:

Work will primarily be conducted at Chocosol’s St. Clair Ave West store and production kitchens. The candidate will likely spend some time at the production warehouse for training.

Work hours:

Full-time 37.5 hours per week – includes scheduled work on weekends.

Compensation: $17.78 per hour

The candidate must be a:

  • Canadian citizen
  • Recent graduate from a pertinent program
  • Must be 30 years of age or less
  • Must be available to work for the extent of this project, which will begin as soon as end of May, and will run to the end of March 2022.

This contract position will comprise 3 phases:

  • Phase 1 (approximately months 1-3): training, introduction, and survey of current practice and respective protocols.
  • Phase 2 (approximately months 4-9): documentation of specific recipe development goals with emphasis on documentation of work
  • Phase 3 (months 10-12): Examine the viability of techniques, recipes for scaling and replication, with emphasis on providing a concise and detailed final report.

Duties & Responsibilities

  • Develop scalable recipes and practices by incorporating nutritious inputs (eg. maize, pumpkin seeds, maple syrup, herbs, spices & other sustainable local food crops).
  • Demonstrate replicable, scalable, and regenerative processes for nutritious gastronomy within considerations of budget, while also fulfilling our climate change resistant ecological aims
  • Consider cradle-to-cradle soil making systems out of our waste streams and connecting back to local farms that supply us with local sustainable inputs. Explore cost-effective ways of turning waste products into productive and regenerative high value inputs.
  • Employ traditional Indigenous companion crops and mound gardening as inputs for Indigenous inspired eco-gastronomy.


  • Culinary training and experience in food service, working in a production kitchen or equivalent.
  • Strong written communication skills to produce clear and concise documentation
  • Able to communicate clearly and effectively with co-workers to exchange information and to coordinate activities and schedules
  • Ability to read and understand recipes, technical manuals, and procedures. Technical aptitude desirable.
  • Able to take direction while also being inner-driven to appropriately prioritize and complete tasks as required
  • Possesses an innate curiosity to learn
  • Exposure to, interest in, or experience with cradle-to-cradle principles
  • Enthusiasm for social enterprise
  • Passionate about chocolate-making, ecology and supporting local food systems.

Physical Requirements:

  • Able to withstand periods of standing
  • May involve going up and down stairs multiple times during a shift
  • Ability to lift 25 kg boxes

How to Apply:

Send your cover letter and resume in PDF format to:

Please indicate you saw this posting at FoodWork.

We thank all applicants for their interest in Chocosol. However, only applicants selected for an interview will be contacted.

We are equal opportunity employer that values diversity and encourages applications for all qualified individuals. If you require accommodation during the recruitment process please let us know so that we can work with you to meet your accessibility needs.


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Note: This posting is provided on an "As Is" basis and for general informational purposes only. People and Planet (also known as "FoodWork") is not responsible for the content, accuracy, timeliness, completeness, legality, reliability, quality or suitability of this posting. We do not screen or endorse the organizations or individuals involved. If you decide to accept an offer of employment, volunteering or any other arrangement, you do so at your own risk and it is your responsibility to take all protective measures to guard against injury, abuse, non-payment or any other loss. Please read our full Terms & Conditions.

Current status: Open/apply now.   Date posted: May 4 2021    ID: 59723