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Job Overview
Tired Hands Brewing Company is looking for a qualified person to join our brewery team as the Dispensary Cellar Lead. This person will work with the Dispensary production team to produce and package our strange and beautiful beer, wine, cider, and coffee. The Dispensary Cellar Lead oversees day to day operations at the Dispensary. They will coordinate beer and wort transfers, vessel CIP, barrel management, adjunct additions, fruit processing, and packaging of beer, cider, wine, and coffee. Other tasks involved in the position include lifting, moving, pulling, and pushing 35lb+ cases of bottles, moving full kegs onto and off of pallets, driving a forklift, climbing ladders, working with chemicals, and working in a team environment. Members of the Dispensary Cellar team should have a positive attitude and keep an immaculately clean work space. Cellar members should expect between 35-55 hours of work a week.
"The Dispensary" is the name we use for one of our facilities. It's a multi-use facility that houses our oak fermentation program, lab/QC, cold storage, and a fledgling R&D program. We currently have five foudres, around 100 barrels and puncheons, and a GAI bottling line. It's part of a small campus of facilities where we will also be roasting coffee, conducting fruit fermentations, and packaging beer and other liquids.
Duties and Responsibilities
Working closely with and reporting directly to Dispensary Manager on a daily basis
Modeling adherence to company policies, and treating others with kindness and respect
Adhering to all safety protocols, and following and enforcing current SOPs in all aspects of production
Assisting in developing new SOPs
Maintaining an exceptionally clean and organized work space
Ensuring production operations are completed as scheduled
Communicating and documenting any need for schedule changes
Efficiently packaging beer, wine, cider, and cold brew coffee in bottle, can, and keg formats
Carbonating beer to prescribed volumes
Adding prescribed amounts sugar and yeast prior to bottle-, can-, or keg-conditioning
Operation of GAI 1006 bottling line
Operation of Wild Goose canning line
Processing fruit for beer, wine, and cider
Adding prescribed amounts of fruits, adjuncts or hops during or post fermentation
Working and coordinating with other facilities (Fermentaria, Brew Café, General Store) and other departments (Logistics, Sales, etc.)
Staging packaging materials
Coordinating wort and beer transfers from our other production facilities (BrewCafé and Fermentaria)
Working with our Logistics department on inventory additions of finished goods
Coordinating labor needs with Fermentaria staff for packaging and fruit processing days
Managing inventories and reordering requests of packaging materials, chemicals, and supplies
Managing Dispensary cellar staff members
Assisting in hiring/promotion/training of Dispensary staff
Assisting in maintaining adherence to SOPs
Managing employee schedules & attendance
Enforcing company safety & conduct policies, and SOP’s
Assisting Dispensary Manager in managing small-format oak cellar (~100 barrels and puncheons)
Using Ekos brewery management software to accurately record transfer and packaging yields, ingredient additions, as well as inventories for raw materials, work-in-progress items, and finished goods
Cleaning stainless steel tanks, foudres, and oak barrel interiors and exteriors
Working with Quality Control Department to conduct fermentation trials
Transferring beer from non-pressure vessels: foudres, barrels, and totes
Transferring beer from pressure vessels: cylindroconical fermentation vessels, grundies, and brite beer tanks
Participating in blending sessions for beer, wine, and cider
Managing physical documentation of all production operations
Abilities and Skills:
Experience working with oak
Strong organizational skills
Excellent communication skills
Ability to utilize a computer and smartphone for email, Slack, and Google Suite applications
Ability to record and manage documentation accurately in a timely manner
Ability to kneel, stoop, and work in tight spaces, lift, move, pull, and push 35lb or more of materials, move full kegs onto and off of pallets, drive a forklift, climb ladders, and to work safely with chemicals
Ability to retain confidential company knowledge
Ability to function in a dynamic, fast-paced work environment
Ability to learn new skills and follow instructions consistently
Ability to work with honesty and integrity.
Ability to work independently and in team setting, with emphasis on thriving in team work
Friendly, professional attitude
Strong team leader qualities
Excellent time management skills
Ability to be flexible in both schedule and duties. This is not a 9-5 job
Passion about creating beer and engaging with our brewing community
Required Minimum Qualifications:
One to two years of experience working in a brewery or oak cellar in a leadership role
Valid driver’s license with no restrictions
Able to lift 35lbs; able to move 55lbs using tools such as a hand truck or a forklift
Able to stand and work for up to 12 hours at a time, and kneel and stoop occasionally
Desired Qualifications:
Management experience
Serious Positive Mental Attitude
Mechanically inclined
Forklift certifications and aptitude
3 or more years working production in a craft brewery producing at least 5,000 bbls per year
Experience with oak fermentation
Experience with non-malt based fermentations (wine, cider, etc)
Experience operating a Wild Goose canning line
Experience operating a GAI bottling line
Compensation and Benefits
Competitive salary dependent upon experience and relevant qualifications. Tired Hands offers employee benefits upon meeting eligibility requirements. Benefits may include paid time off, health and dental insurance, a 401(k) retirement plan, employee discounts, meals, and more. Tired Hands Brewing Company is an Equal Opportunity Employer. Diverse candidates are strongly encouraged to apply!
You may download a PDF or Word version of our application at www.tiredhands.com/jobsatthbc/
We look forward to hearing from you!
Tired Hands Brewing Company is looking for a qualified person to join our brewery team as the Dispensary Cellar Lead. This person will work with the Dispensary production team to produce and package our strange and beautiful beer, wine, cider, and coffee. The Dispensary Cellar Lead oversees day to day operations at the Dispensary. They will coordinate beer and wort transfers, vessel CIP, barrel management, adjunct additions, fruit processing, and packaging of beer, cider, wine, and coffee. Other tasks involved in the position include lifting, moving, pulling, and pushing 35lb+ cases of bottles, moving full kegs onto and off of pallets, driving a forklift, climbing ladders, working with chemicals, and working in a team environment. Members of the Dispensary Cellar team should have a positive attitude and keep an immaculately clean work space. Cellar members should expect between 35-55 hours of work a week.
"The Dispensary" is the name we use for one of our facilities. It's a multi-use facility that houses our oak fermentation program, lab/QC, cold storage, and a fledgling R&D program. We currently have five foudres, around 100 barrels and puncheons, and a GAI bottling line. It's part of a small campus of facilities where we will also be roasting coffee, conducting fruit fermentations, and packaging beer and other liquids.
Duties and Responsibilities
Working closely with and reporting directly to Dispensary Manager on a daily basis
Modeling adherence to company policies, and treating others with kindness and respect
Adhering to all safety protocols, and following and enforcing current SOPs in all aspects of production
Assisting in developing new SOPs
Maintaining an exceptionally clean and organized work space
Ensuring production operations are completed as scheduled
Communicating and documenting any need for schedule changes
Efficiently packaging beer, wine, cider, and cold brew coffee in bottle, can, and keg formats
Carbonating beer to prescribed volumes
Adding prescribed amounts sugar and yeast prior to bottle-, can-, or keg-conditioning
Operation of GAI 1006 bottling line
Operation of Wild Goose canning line
Processing fruit for beer, wine, and cider
Adding prescribed amounts of fruits, adjuncts or hops during or post fermentation
Working and coordinating with other facilities (Fermentaria, Brew Café, General Store) and other departments (Logistics, Sales, etc.)
Staging packaging materials
Coordinating wort and beer transfers from our other production facilities (BrewCafé and Fermentaria)
Working with our Logistics department on inventory additions of finished goods
Coordinating labor needs with Fermentaria staff for packaging and fruit processing days
Managing inventories and reordering requests of packaging materials, chemicals, and supplies
Managing Dispensary cellar staff members
Assisting in hiring/promotion/training of Dispensary staff
Assisting in maintaining adherence to SOPs
Managing employee schedules & attendance
Enforcing company safety & conduct policies, and SOP’s
Assisting Dispensary Manager in managing small-format oak cellar (~100 barrels and puncheons)
Using Ekos brewery management software to accurately record transfer and packaging yields, ingredient additions, as well as inventories for raw materials, work-in-progress items, and finished goods
Cleaning stainless steel tanks, foudres, and oak barrel interiors and exteriors
Working with Quality Control Department to conduct fermentation trials
Transferring beer from non-pressure vessels: foudres, barrels, and totes
Transferring beer from pressure vessels: cylindroconical fermentation vessels, grundies, and brite beer tanks
Participating in blending sessions for beer, wine, and cider
Managing physical documentation of all production operations
Abilities and Skills:
Experience working with oak
Strong organizational skills
Excellent communication skills
Ability to utilize a computer and smartphone for email, Slack, and Google Suite applications
Ability to record and manage documentation accurately in a timely manner
Ability to kneel, stoop, and work in tight spaces, lift, move, pull, and push 35lb or more of materials, move full kegs onto and off of pallets, drive a forklift, climb ladders, and to work safely with chemicals
Ability to retain confidential company knowledge
Ability to function in a dynamic, fast-paced work environment
Ability to learn new skills and follow instructions consistently
Ability to work with honesty and integrity.
Ability to work independently and in team setting, with emphasis on thriving in team work
Friendly, professional attitude
Strong team leader qualities
Excellent time management skills
Ability to be flexible in both schedule and duties. This is not a 9-5 job
Passion about creating beer and engaging with our brewing community
Required Minimum Qualifications:
One to two years of experience working in a brewery or oak cellar in a leadership role
Valid driver’s license with no restrictions
Able to lift 35lbs; able to move 55lbs using tools such as a hand truck or a forklift
Able to stand and work for up to 12 hours at a time, and kneel and stoop occasionally
Desired Qualifications:
Management experience
Serious Positive Mental Attitude
Mechanically inclined
Forklift certifications and aptitude
3 or more years working production in a craft brewery producing at least 5,000 bbls per year
Experience with oak fermentation
Experience with non-malt based fermentations (wine, cider, etc)
Experience operating a Wild Goose canning line
Experience operating a GAI bottling line
Compensation and Benefits
Competitive salary dependent upon experience and relevant qualifications. Tired Hands offers employee benefits upon meeting eligibility requirements. Benefits may include paid time off, health and dental insurance, a 401(k) retirement plan, employee discounts, meals, and more. Tired Hands Brewing Company is an Equal Opportunity Employer. Diverse candidates are strongly encouraged to apply!
You may download a PDF or Word version of our application at www.tiredhands.com/jobsatthbc/
We look forward to hearing from you!