Description

Position Description:
Under direct supervision, this entry-level position is responsible through strict attention to detail for the accurate daily testing of products and recording and reporting results; timely reporting of safety concerns up the chain of command; and assisting in the daily monitoring and management of fermentation and brewing cellars to ensure excellent quality and consistency. The duties of this position will require the incumbent to work both inside the laboratory, as well as throughout the brewery. Please see the working conditions section for more information.

Essential Duties to be performed accurately and routinely include, but are not limited to:

• Gathers, documents, and analyzes data and prepares reports related to the brewing process
• Monitors the fermentation process
• Takes yeast concentration cell counts
• Manages yeast propagation
• Samples tanks, vessels, bottles, and kegs for analytics and microbiological testing
• Performs microscopy and PCR evaluations
• Tests tanks and packaged product for dissolved oxygen, carbonation, and fill height, when applicable
• Manages temperature and pressure of brewing tanks
• Ensures laboratory equipment is properly maintained and calibrated
• Maintains an organized and sanitary laboratory
• Performs various quality control improvement projects
• Complies with all Good Manufacturing Practices (GMP) as they apply to the employees specific job duties and the overall operations of the company
• Performs other related duties as assigned and/or required
• Flexibility and ability to work the following shifts on a 3-month rotating schedule:
  • 6am – 2:30pm
  • 2 pm – 10:30pm
  • 9 pm – 6:30 am

The above noted duties are not intended to describe every task that may be assigned, but rather to provide a general sense of the responsibilities and expectations of the position. As the nature of business demands change, so too may the duties of this position.

Qualifications

Minimum Qualifications - the ideal candidate should possess the following:

1. Be at least 21 years old
2. A bachelors degree in Chemistry, Bio-Chemistry, Biology, Microbiology, a Fermentation Sciences program or the equivalent from an accredited four (4) year College or University
3. Experience working in a brewery, winery, or beverage production environment is a plus

Pay Range: $25.00 per hour - $28.00 per hour DOE