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CELLAR OPERATOR
We’re looking for a Cellar Operator who has at least 2 years of professional brewing experience working at a kombucha or beer brewery in a similar role to become an invaluable member of our team.
East Coast Kombucha Company is a startup, state of the art kombucha brewery located in a renovated factory building in historic South Norwalk, Connecticut-a coastal town with beautiful beaches, friendly people and a vibrant nightlife just a 45 minute drive/train-ride from New York City. We’ll provide the tools, resources and vision, you’ll bring your passion, expertise and unrelenting commitment to quality-and together we’ll produce and distribute the best tasting organic kombucha available anywhere. Along the way we’ll also have fun, give back to the community and build a unique brand that we can all be proud of.
Since you will be only our 2nd employee hired, there is unlimited career potential for the right person. You will work directly with the company owners and Head Brewer to help shape the direction of our company and products. This is a Full-Time position.
If your skills, experience, and career aspirations match the opportunity described in this posting, we can’t wait to meet you!
RESPONSIBILITIES
Performing the duties involved with the fermentation cellar and all kombucha released to packaging in bottles and kegs.
Ensuring quality and integrity of our product must be the Cellar Operator’s primary focus.
Assisting with brewing tea on a large scale.
Transferring tea and kombucha from tank to tank (10-50BBLs), ensuring the product is transferred slowly and in an aseptic manner using brewery pumps and hoses.
Assist in establishing cellar processes and procedures. The Cellar Operator is an integral part of the brewing process.
Monitoring and documenting daily fermentation process, as well as tasting the product to ensure quality- alerting management to any issues.
Work with team to create and execute brewery schedule to fulfill growing demand.
Carbonating product to consistent levels using a carbonation stone.
Flavoring product using herbs, teas and fruit.
Setting, monitoring and adjusting temperature of the fermentation tanks to achieve optimal fermentation and conditioning of kombucha.
Packaging product into kegs and bottles.
CIP procedures for sanitizing fermenters, lines and cellar including general disassembly/reassembly of tanks, filters and chillers..
Ensure and maintain the cleanliness of brewery drains, floors, delivery van and coolers.
The Cellar Operator should expect to work a minimum of 40 hours per week, up to 12 hours per day if necessary depending on the production schedule. Overtime may be performed as needed if management allows. The Cellar Operator is an hourly, at will employee supervised by the Head Brewer.
KNOWLEDGE, SKILLS AND ABILITIES:
At least 18 years of age.
High School Diploma, GED (or equivalent, reading, writing, reasoning and computer skills)
Minimum of 2+ years’ experience in cellaring or brewing in a production brewery is required, 3+ years preferred.
Adept at moving large volumes of liquids with brewery pumps and hoses.
In depth knowledge and successful implementation of both the brewing, CIP and packaging (bottles and kegs) process.
Work and communicate well across all levels of a brewery operation (management, cellar, Packaging, FOH, customers, supplies, etc.)
Working knowledge of Ekos a plus.
Experience with ISO900X certification.
Ability to understand and follow Standard Operating Procedures.
Literate with basic computer software.
Availability to work flexible hours (including occasional special event weekends and evening promotional events).
Autonomous yet works well with a team.
Applicant gets the job done.
Valid, clean driver’s license.
Good sense of humor.
Speaks and writes English fluently, Spanish is plus.
Must have good written and oral communication skills.
Demonstrates stamina, focus, compliance, and service-driven abilities.
Capable of adapting to business needs and solving problems quickly and efficiently.
Ability to prioritize multiple tasks and exercise sound judgment.
Customer-facing experience with customers in a tap-room setting a plus.
Must be able to perceive and react to the needs of others.
Must be organized, flexible and able to deal with various personalities.
Forklift certification a plus (not required). Ability to become certified to operate a forklift.
Basic math skills
Ability to work without direct supervision
Capable of following all safety procedures while working with potentially hazardous machinery, chemicals, etc.
Must be able to pass a background check.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Troubleshooting mechanical problems and using proper tools to repair
Must be able to perform basic physical tasks during the duration of the shift, including ability to repeatedly lift and maneuver 50-170 pounds
Ability to operate a forklift, pallet-stacker and pallet jack.
Ability of stand for prolonged periods.
Ability to stoop, crawl, twist, turn, lift, kneel, climb ladders and stairs
Good manual dexterity with fingers and hands. Ability to manipulate valves and clamps.
Ability to work in a brewery environment which may be loud, slick, humid and hot and cold.
Ability to comply with safe chemical handling procedures including personal protection equipment such as gloves and goggles
COMPENSATION
We offer a competitive compensation package based on experience, opportunities for advancement, brand swag, and of course a generous kombucha allowance!
HOW TO APPLY
If you are ready to join the East Coast Kombucha family, email your resume and cover letter to careers@eastcoastkombucha.com
East Coast Kombucha Company is proud to be an equal opportunity employer.
We’re looking for a Cellar Operator who has at least 2 years of professional brewing experience working at a kombucha or beer brewery in a similar role to become an invaluable member of our team.
East Coast Kombucha Company is a startup, state of the art kombucha brewery located in a renovated factory building in historic South Norwalk, Connecticut-a coastal town with beautiful beaches, friendly people and a vibrant nightlife just a 45 minute drive/train-ride from New York City. We’ll provide the tools, resources and vision, you’ll bring your passion, expertise and unrelenting commitment to quality-and together we’ll produce and distribute the best tasting organic kombucha available anywhere. Along the way we’ll also have fun, give back to the community and build a unique brand that we can all be proud of.
Since you will be only our 2nd employee hired, there is unlimited career potential for the right person. You will work directly with the company owners and Head Brewer to help shape the direction of our company and products. This is a Full-Time position.
If your skills, experience, and career aspirations match the opportunity described in this posting, we can’t wait to meet you!
RESPONSIBILITIES
Performing the duties involved with the fermentation cellar and all kombucha released to packaging in bottles and kegs.
Ensuring quality and integrity of our product must be the Cellar Operator’s primary focus.
Assisting with brewing tea on a large scale.
Transferring tea and kombucha from tank to tank (10-50BBLs), ensuring the product is transferred slowly and in an aseptic manner using brewery pumps and hoses.
Assist in establishing cellar processes and procedures. The Cellar Operator is an integral part of the brewing process.
Monitoring and documenting daily fermentation process, as well as tasting the product to ensure quality- alerting management to any issues.
Work with team to create and execute brewery schedule to fulfill growing demand.
Carbonating product to consistent levels using a carbonation stone.
Flavoring product using herbs, teas and fruit.
Setting, monitoring and adjusting temperature of the fermentation tanks to achieve optimal fermentation and conditioning of kombucha.
Packaging product into kegs and bottles.
CIP procedures for sanitizing fermenters, lines and cellar including general disassembly/reassembly of tanks, filters and chillers..
Ensure and maintain the cleanliness of brewery drains, floors, delivery van and coolers.
The Cellar Operator should expect to work a minimum of 40 hours per week, up to 12 hours per day if necessary depending on the production schedule. Overtime may be performed as needed if management allows. The Cellar Operator is an hourly, at will employee supervised by the Head Brewer.
KNOWLEDGE, SKILLS AND ABILITIES:
At least 18 years of age.
High School Diploma, GED (or equivalent, reading, writing, reasoning and computer skills)
Minimum of 2+ years’ experience in cellaring or brewing in a production brewery is required, 3+ years preferred.
Adept at moving large volumes of liquids with brewery pumps and hoses.
In depth knowledge and successful implementation of both the brewing, CIP and packaging (bottles and kegs) process.
Work and communicate well across all levels of a brewery operation (management, cellar, Packaging, FOH, customers, supplies, etc.)
Working knowledge of Ekos a plus.
Experience with ISO900X certification.
Ability to understand and follow Standard Operating Procedures.
Literate with basic computer software.
Availability to work flexible hours (including occasional special event weekends and evening promotional events).
Autonomous yet works well with a team.
Applicant gets the job done.
Valid, clean driver’s license.
Good sense of humor.
Speaks and writes English fluently, Spanish is plus.
Must have good written and oral communication skills.
Demonstrates stamina, focus, compliance, and service-driven abilities.
Capable of adapting to business needs and solving problems quickly and efficiently.
Ability to prioritize multiple tasks and exercise sound judgment.
Customer-facing experience with customers in a tap-room setting a plus.
Must be able to perceive and react to the needs of others.
Must be organized, flexible and able to deal with various personalities.
Forklift certification a plus (not required). Ability to become certified to operate a forklift.
Basic math skills
Ability to work without direct supervision
Capable of following all safety procedures while working with potentially hazardous machinery, chemicals, etc.
Must be able to pass a background check.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Troubleshooting mechanical problems and using proper tools to repair
Must be able to perform basic physical tasks during the duration of the shift, including ability to repeatedly lift and maneuver 50-170 pounds
Ability to operate a forklift, pallet-stacker and pallet jack.
Ability of stand for prolonged periods.
Ability to stoop, crawl, twist, turn, lift, kneel, climb ladders and stairs
Good manual dexterity with fingers and hands. Ability to manipulate valves and clamps.
Ability to work in a brewery environment which may be loud, slick, humid and hot and cold.
Ability to comply with safe chemical handling procedures including personal protection equipment such as gloves and goggles
COMPENSATION
We offer a competitive compensation package based on experience, opportunities for advancement, brand swag, and of course a generous kombucha allowance!
HOW TO APPLY
If you are ready to join the East Coast Kombucha family, email your resume and cover letter to careers@eastcoastkombucha.com
East Coast Kombucha Company is proud to be an equal opportunity employer.