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Cidermaker
The Cidermaker is responsible for all aspects of cider-making in accordance with Virtue Cider safety, sanitation and quality standards at our facility in Fennville, MI. Responsibilities include ensuring that working conditions are safe and sanitary, execution of all cider making functions, leading change and process improvements, innovative recipe design and trial work, cider and apple research, support of Sales activities such as Cider dinners and account calls, and daily internal and external cultivation of the Virtue Cider vision and mission including supporting tours and education at the cidery.
Key Results Areas:
• Safety
o Safety Procedures are followed in compliance with OSHA
o Chemicals and hazardous materials are always handled and managed safely.
o All safety incidents and injuries occurring on Virtue property are promptly recorded, investigated and reported.
• Cider Making
o All daily cider making related tasks are executed in accordance with Virtue Cider safety, sanitation and quality standards. This includes all cider making functions related to raw materials, apple & fruit processing, fermentation, aging, packaging and support of utility functions.
o Cider processing and production is scheduled effectively, including coordination of efforts of cidery production staff and physically processing cider as necessary to support production.
o All cider making and processing equipment is maintained in a clean sanitary condition; all cider processing areas are maintained in sanitary conditions in accordance with GMP’s. This includes general organization and upkeep of the Cider process areas suitable for a tour environment and to maintain a micro clean environment.
• Leadership
o All seasonal production staff, and tour staff, are led, coached, and mentored as needed
o Production team and seasonal temporary assistance are supervised and generally managed on a daily basis.
• Quality and Training
o An enhanced training and SOP program is implemented to standardize all cider processing steps.
• Product Development
o Innovative cider recipes and processes are created and developed, including identification and evaluation of new ingredients, apple and juice varieties, development of our barrel aging, etc.
o Product development and trial activities lead to the development of those brands to potential large scale production.
• Materials Management
o A procurement plan is maintained and executed upon, to secure sufficient quantities of high quality apples.
o Raw materials and supplies are ordered, received, recorded, stored, secured and organized in storage areas on site.
o Weekly inventories are taken of all tanks and in-process cider.
o All inventory transactions are managed and properly recorded, including cider production and packaging goods, ingredient and materials inventory and purchases of all Virtue Cider related materials orders necessary for the site.
• Public Representation
o The craft and values of Virtue cider making are represented to public audiences through:
Service as a media spokesperson for Virtue Cider. This includes a variety of media requests: being interviewed in-person or remotely by print, broadcast (radio/TV) and online media outlets, hosting cider tastings, and representing Virtue Cider at media and industry events.
Support of market and brand requests: festivals, cider dinners, wholesaler trainings, orchard events, tours and tastings.
Ensuring that the cidery presents as an interesting educational tour and support activities such as apple pressing during key tour periods
Support of tour center activities to promote attendance through events, cider releases, etc.
If interested please contact
Seth.boeve@virtuecider.com
The Cidermaker is responsible for all aspects of cider-making in accordance with Virtue Cider safety, sanitation and quality standards at our facility in Fennville, MI. Responsibilities include ensuring that working conditions are safe and sanitary, execution of all cider making functions, leading change and process improvements, innovative recipe design and trial work, cider and apple research, support of Sales activities such as Cider dinners and account calls, and daily internal and external cultivation of the Virtue Cider vision and mission including supporting tours and education at the cidery.
Key Results Areas:
• Safety
o Safety Procedures are followed in compliance with OSHA
o Chemicals and hazardous materials are always handled and managed safely.
o All safety incidents and injuries occurring on Virtue property are promptly recorded, investigated and reported.
• Cider Making
o All daily cider making related tasks are executed in accordance with Virtue Cider safety, sanitation and quality standards. This includes all cider making functions related to raw materials, apple & fruit processing, fermentation, aging, packaging and support of utility functions.
o Cider processing and production is scheduled effectively, including coordination of efforts of cidery production staff and physically processing cider as necessary to support production.
o All cider making and processing equipment is maintained in a clean sanitary condition; all cider processing areas are maintained in sanitary conditions in accordance with GMP’s. This includes general organization and upkeep of the Cider process areas suitable for a tour environment and to maintain a micro clean environment.
• Leadership
o All seasonal production staff, and tour staff, are led, coached, and mentored as needed
o Production team and seasonal temporary assistance are supervised and generally managed on a daily basis.
• Quality and Training
o An enhanced training and SOP program is implemented to standardize all cider processing steps.
• Product Development
o Innovative cider recipes and processes are created and developed, including identification and evaluation of new ingredients, apple and juice varieties, development of our barrel aging, etc.
o Product development and trial activities lead to the development of those brands to potential large scale production.
• Materials Management
o A procurement plan is maintained and executed upon, to secure sufficient quantities of high quality apples.
o Raw materials and supplies are ordered, received, recorded, stored, secured and organized in storage areas on site.
o Weekly inventories are taken of all tanks and in-process cider.
o All inventory transactions are managed and properly recorded, including cider production and packaging goods, ingredient and materials inventory and purchases of all Virtue Cider related materials orders necessary for the site.
• Public Representation
o The craft and values of Virtue cider making are represented to public audiences through:
Service as a media spokesperson for Virtue Cider. This includes a variety of media requests: being interviewed in-person or remotely by print, broadcast (radio/TV) and online media outlets, hosting cider tastings, and representing Virtue Cider at media and industry events.
Support of market and brand requests: festivals, cider dinners, wholesaler trainings, orchard events, tours and tastings.
Ensuring that the cidery presents as an interesting educational tour and support activities such as apple pressing during key tour periods
Support of tour center activities to promote attendance through events, cider releases, etc.
If interested please contact
Seth.boeve@virtuecider.com