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Quality Manager
Professional, self-motivated individual sought to take control of quality department at a large Mid-Atlantic regional brewery (+50,000 bbls/yr). He or she will execute all functions of maintaining quality-related analyses, laboratory equipment maintenance, operation and organization. Additionally will provide leadership to entire brewery staff and support to management team in total successful brewery management.
The Quality Manager will be responsible for the following:
Daily sampling, analysis and organization of data in accordance with a designated sampling plan
Manage fermentation from brewhouse knockout through filtration (go/no-go on tank temp changes, capping, yeast dumping, track all applicable data such as pH, gravity, co2 vols and implement an action plan)
Developing, reviewing, and maintaining SOP's on all lab-related processes
Develop go/no-go plan(s) for all finished products (daily sensory panels prior to packaging, for example).
Direct supervision of laboratory technician(s)
Daily microbiological sampling in accordance with a designated sampling plan
Yeast management including harvest schedule, cell counts, viability counts, pitch rate calculation, slant preparation/maintenance and propagation
Packaged product sampling and analysis including gas analysis, seam analysis, microbiological analysis and total package quality checks
Maintain a neat and clean laboratory
Care, cleaning and maintenance of all laboratory equipment
Maintain sensory analysis program, conduct scheduled sensory training for brewing staff
Coordinate competition registration and scheduling
Maintain supply of PPE and contribute to management of safe brewery practice
Contribute to a culture of consistency and constant improvement
Participate in weekly meetings with brewing management team to assist with total brewery process flow
Assist with other brewery functions and support as needed
Minimum of 1 year prior experience in brewery laboratory environment required.
Preferred education, requirements and experience:
Bachelor’s Degree in Biology, Chemistry, Fermentation/Food Science or related field.
Formal brewing education a plus.
Strong knowledge of brewing and fermentation.
Strong organizational, communication and administrative skills.
Has a passion for quality beer.
Can work in a team environment as a leader and problem solver.
Is capable of drawing on past experience to provide valuable input in a rapidly growing brewery.
Need to be self-motivated. This is paramount.
Ability to multitask and manage time while being detail oriented.
Flexible schedule.
Reliable transportation.
Physical requirements:
Must be able to bend over, twist, kneel, stand for the duration of a shift, lift 55 pounds and maneuver 160 pounds repeatedly. Requires proper handling of hazardous materials and operation of complex machinery.
Please email cover letter, resume, and salary requirements to hackleo18@gmail.com.
Professional, self-motivated individual sought to take control of quality department at a large Mid-Atlantic regional brewery (+50,000 bbls/yr). He or she will execute all functions of maintaining quality-related analyses, laboratory equipment maintenance, operation and organization. Additionally will provide leadership to entire brewery staff and support to management team in total successful brewery management.
The Quality Manager will be responsible for the following:
Daily sampling, analysis and organization of data in accordance with a designated sampling plan
Manage fermentation from brewhouse knockout through filtration (go/no-go on tank temp changes, capping, yeast dumping, track all applicable data such as pH, gravity, co2 vols and implement an action plan)
Developing, reviewing, and maintaining SOP's on all lab-related processes
Develop go/no-go plan(s) for all finished products (daily sensory panels prior to packaging, for example).
Direct supervision of laboratory technician(s)
Daily microbiological sampling in accordance with a designated sampling plan
Yeast management including harvest schedule, cell counts, viability counts, pitch rate calculation, slant preparation/maintenance and propagation
Packaged product sampling and analysis including gas analysis, seam analysis, microbiological analysis and total package quality checks
Maintain a neat and clean laboratory
Care, cleaning and maintenance of all laboratory equipment
Maintain sensory analysis program, conduct scheduled sensory training for brewing staff
Coordinate competition registration and scheduling
Maintain supply of PPE and contribute to management of safe brewery practice
Contribute to a culture of consistency and constant improvement
Participate in weekly meetings with brewing management team to assist with total brewery process flow
Assist with other brewery functions and support as needed
Minimum of 1 year prior experience in brewery laboratory environment required.
Preferred education, requirements and experience:
Bachelor’s Degree in Biology, Chemistry, Fermentation/Food Science or related field.
Formal brewing education a plus.
Strong knowledge of brewing and fermentation.
Strong organizational, communication and administrative skills.
Has a passion for quality beer.
Can work in a team environment as a leader and problem solver.
Is capable of drawing on past experience to provide valuable input in a rapidly growing brewery.
Need to be self-motivated. This is paramount.
Ability to multitask and manage time while being detail oriented.
Flexible schedule.
Reliable transportation.
Physical requirements:
Must be able to bend over, twist, kneel, stand for the duration of a shift, lift 55 pounds and maneuver 160 pounds repeatedly. Requires proper handling of hazardous materials and operation of complex machinery.
Please email cover letter, resume, and salary requirements to hackleo18@gmail.com.