Reports to: Head Brewer 2nd Line: Director of Operations
Dotted Line Report: QA/QC Manager


The Cellar Manager is responsible for the oversight of fermentation at our Flatiron Park brewery by ensuring standard operating procedures are followed and all specs are met. Attention to quality, sanitation, safety and efficiency are used to assist Upslope in creating the best product we possibly can.


Maintaining a safe work area and adhering to all safety protocols at Upslope Brewing
Collaborating with Head Brewer and Director of Brewing Operations regarding future schedule optimization
Communicating cellar labor needs to Headbrewer
Communicating with QA/QC manager regarding sensory evaluation, fermentation data, and yeast management
Sunday - Friday, daily fermentation management
Filtration of beer from cellar to brite tank
CIP of fermenters and brite tanks in accordance with Upslope SOPs
Carbonation of beer in brite tank to specifications
Management of Brewers Dashboard temperature control and stage progression on a daily basis
Covering cellar, chemistry and microbiological lab responsibilities if QA/QC Manager is absent
Scheduling and documentation of breakdown/maintenance of filtration equipment and fermentation vessels
Communicate filtration volumes to Packaging Manager
Analysis of existing fermentation data to maximize beer quality and efficiency
Researching new processes and products to optimize beer quality and efficiency
Ordering and visual inventory of bulk chemicals, cellar process aids and filtration materials
Adhering to the 5S standards of Upslope Brewing Co.

10 Days of Paid Time Off in your first year with a generous increase each year
7 Paid holidays per year
Medical/Dental/Vision available with significant employer contribution
401(k) with company match
RTD EcoPass
Employer reimbursed professional development opportunities
Free Beer and Merchandise perks
Discounts and Pro deals on outdoor equipment and activities
And more...


Education: College degree preferred
Experience: 2 years professional brewery experience in wort production/cellar/QA-QC areas
Strong communication and teamwork skills
Ability to stand on feet for 8+ hours
Ability to lift 55 lbs on a consistent basis
Weekend shift availability. Work week Sunday - Thursday

The Cellar Manager is frequently required to sit; stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee must frequently lift and/or move up to 55 pounds, and be able to move kegs weighing close to 165 pounds from time to time. This position typically spends 8 or more hours on their feet each shift.

The work environment characteristics described here are representative of those the Cellar Manager encounters while performing the essential functions of this job. The work environment will is typically a production facility. Temperatures, noise, and moisture levels may fluctuate.

*Please Note: This Job Description is neither definitive nor restrictive and may be modified to meet changing needs.

To apply, please visit: https://www.upslopebrewing.com/jobs/