Brewing / Cellar Manager -- The Bruery -- Orange County, CA

[jimellem]

Please apply at Indeed for this exiciting posistion!


The position's primary role is leading and managing the brewhouse and cellar at The Bruery. This position requires a great deal of flexibility in every aspect of brewing, fermentation, and cellaring. The right candidate will be comfortable leading a team in experimental brewing with novel ingredients and processes.

Position Responsibilities:

• Manage a department with currently ten direct reports engaged in a 24-hour operation five days a week. Some weekend work is required on an as needed basis.
• Lead the production of wort for both The Bruery and Bruery Terreux (cellaring and packaging facility for brettanomyces, sour, clean, and mixed culture fermentations).
• Be able to perform all job requirements of direct reports including brewing, cellaring, centrifuging, yeast collection and propagation, and dry hopping.
• Manage extensive barrel warehouse. Manage flow of beer in and out of barrels.
• Responsible for raw material (malt, hops, etc.), and chemical inventory.
• Responsible for scheduling and executing yeast propagation and harvesting.
• Maintain and develop technical specifications of the beer from raw material procurement to delivery to packaging. Develop and maintain best practices.
• Take and maintain ownership of relevant Standard Operating Procedures (SOPs).
• Manage direct reports by hiring and recruiting qualified individuals, establishing development plans, setting behavioral standards, providing feedback, rewarding positive performance, and initiating corrective discipline when required.
• Stress a culture of cleanliness. Adhere to all governmental, industry, and company standards for quality and food safety.
• Stress a culture of quality. Work with management group and quality department to establish guidelines for out-of-spec product and adhere to them. Continuously work to improve the consistency and caliber of beer.
• Ensure a safe working environment and enforce both company and governmental regulations regarding workplace conditions and rights.
• Assist in the design and selection of new equipment.
• Identify cost-saving measures that will have a neutral or positive impact on beer quality.
• Collaborate on recipe development. Scale accurately from pilot batch size to production.
• Building The Bruery’s brand through promotional activities both on-site and off-site.
• Identify, plan, and execute maintenance tasks. Work with maintenance supervisor to develop preventative maintenance program for department.
• Collaborate and work with the other production departments and respective managers (Packaging, Quality, and Bruery Terreux). Work with other departments (Finance, Marketing, Customer Service) to advance business goals of company.
• Be willing to assist in other production departments as needed under the direction of the Director of Brewing Operations.

Qualifications:

• Minimum of two year food or beverage production related experience.
• Brewing experience or education as evidenced by work history and/or education.
• Past management experience is strongly desired.
• Knowledge of cleaning tanks and surfaces with the proper chemicals in a safe manner.
• Experience working in a three-shift environment desired.
• Experience working with a semi-automated brewhouse, centrifuge, and pasteurizer is desired. Applicants should have knowledge of basic maintenance of pumps, valves, and other equipment commonly found in a craft brewing environment.
• Experience with OrchestratedBeer business management software, Bigfoot CMMS, ADP Workforce Now (or equivalent systems) desired.
• Knowledge of Google Docs and associated tools desired.
• Ability to create and edit spreadsheets and communicate effectively via email.
• Desire to push the boundaries of what beer is. The Bruery and Bruery Terreux are focused on experimental, original, and wildly intense beers. Applicants should have a desire to work in a constantly changing environment that focuses on originality and change versus a more traditional macro or craft brewing model.

Working Requirements:

• The position will work typical business hours, however the selected candidate must be able to work across all three shifts as required.
• Ability to be on-call, as this position manages a 24-hour department.
• Physically be able to bend over, twist, kneel, climb stairs, stand all day, lift 55+ pounds, work in a non-temperature controlled environment and repeatedly handle hot and cold liquids.
• Work on a ladder periodically up to height of 18 feet.
• Be able to operate a forklift, or be willing to learn.
• Must be available to work Saturday and Sunday as required.
• California driver's license and working vehicle.

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Applications must have cover letter and resume. No phone calls or walk-ins please.