What are the responsibilities and job description for the Production Cellar Lead - Fort George Brewery position at Nosh.com?
- Position Title: Production Cellar Lead
- Employment: Regular Full Time
- Wage: $25 to $27/hr non-exempt DOE
- Schedule: Monday–Friday, 8:00 a.m.–4:00 p.m. This position requires flexibility to provide occasional evening and weekend coverage as needed to meet operational requirements.
- Supervisory: None
- Position Summary: The purpose of this position is to monitor and lead the daily operations in the cellar. The position will include monitoring beer throughout the cellaring process and performing any necessary related tasks, or ensuring tasks have been performed. Incumbent documents fermentation processes and relevant data, harvests yeast from preceding fermentations, carries out necessary dry-hopping and other additions, transfers beers to and from various vessels throughout the fermentation process, oversees the carbonation process, cleans tanks and vessels as needed, etc. This position works with the Production Manager to schedule tasks, manage EKOS, and monitor the daily cellar tasks. This non-managerial role does not have the authority to hire, fire, make decisions for recruitment, terminations, performance reviews, or any other terms & conditions of employment. Often, the Cellar Lead’s responsibilities are accompanied by overlapping tasks as assigned by the Production Manager. Varying schedule to include weekends, evenings, holidays, and extended hours as business dictates.
- Lead:
- Assist the production manager with the production cellar schedule
- Help to train and coach co-workers and new hires as directed by brewery management
- Ensure the schedule set by brewery management is staffed, and help problem-solve any coverage gaps
- Attend all leadership meetings and learning opportunities
- Update and maintain Ekos in real time
- Oversee and perform tank CIP’s and SIP’s
- Oversee and perform the harvesting of yeast into storage tanks and kegs
- Oversee and perform dry hopping from a scissor lift into the tops of tanks
- Oversee and perform dumping yeast, hops, and trub from tanks
- Coordinate with Lab Manager and production manager that yeast needs are met
- Oversee and perform the transfer of beer through centrifugal pumps and centrifuge
- Oversee and perform the monitoring of dissolved oxygen through Anton Paar Cbox
- Oversee and perform carbonation of beer with Zahm or Anton Paar Cbox
- Oversee and perform general cleaning of the cellar area
- Ensure brewsheets and EKOS are aligned on cellar tasks/ingredients
- Coordinate inventory counts assigned by inventory and procurement team
- Research and implement new cellar process procedures to improve efficiency and beer flavor/aroma
- Train cellar staff on cellar SOP’s and ensure training is kept up on all cellar staff
- Fill in for absent co-workers as needed
- General:
- Follow and provide feedback for cellar SOP’s
- Monitor fermentations and oversee all cellar tasks to completion
- Record processes of various beers in fermentation, keeping accurate and organized records of their progress
- Adjust temperatures of various beers in fermentation according to progress, style, and predetermined specifications
- Follow brewery safety procedures
- Maintain a clean and organized work area
- Attend all scheduled employee meetings and mandatory events
- Continued education in brewery science, brewing ingredients, and processes, etc.
- Troubleshoot any equipment and pump issues throughout the cellaring process
- Other duties assigned by the Owner and VPs
- Communication:
- Maintain a high level of communication with supervisor, direct reports, and key team members
- Respond positively and quickly to voicemails, emails, and staff/associate concerns in a timely manner
- Monitor and respond on Slack(or other company communication platform)
- Treat all employees with dignity and respect; contributing to an environment where all employees do the same
- Build relationships with outside partners to ensure business objectives are met
- Knowledge, Skills, Abilities, & Ideal Qualifications
- Must be 21 years old
- 3 years previous production brewing experience necessary
- Ability to calendarize cellar schedule on Google calendar and Ekos calendar (or the current company calendar platform)
- Basic math competency, including but not limited to addition, subtraction, multiplication, division, and computation of rates, ratios, and percentages
- Basic mechanical competency
- Ability to read labels on chemicals and SDS sheets
- Ability to communicate with coworkers in a high-noise environment
- General knowledge of occupational hazards and necessary safety precautions associated with work
- Must be able to adapt to frequent changes in workload and adjust priorities quickly as circumstances dictate
- Valid OLCC Server’s Permit preferred
- Cicerone Certified Beer Server Certification or greater preferred
Compensation: Competitive Wage Tips Benefits
Health benefits, paid sick time, paid time off, paid holidays, profit sharing program, and paid volunteering 401(k) retirement plan with 4% employer match
Food/Beer/Merch perks and an annual keg
Free counseling, legal, and financial services through Employee Assistance Program
Salary : $25 - $27