Brewer

HALF ACRE BEER COMPANY•Chicago, IL

1d•$27 - $30•Onsite

About The Position

The Brewing/Cellar Operator position is a fully trained brewer and cellar operator who can independently execute shift work across both the brewhouse and cellar at Half Acre Beer Company’s production facility. This role is responsible for all aspects of wort production on our 30 bbl Braukon brewhouse and all cellar operations including yeast and fermentation management, beer transfers, and tank cleaning and sanitization. This individual will operate with a critical focus on safety, cleanliness, organization, consistency, and quality. Shifts will consist of five consecutive 8 hour days and can be Monday – Friday, Tuesday – Saturday, or Sunday – Thursday. Shift timing will rotate on a schedule, with first shift starting at 5:00am and last shift ending as late as 11:00pm. Exact shift times may fluctuate slightly based on day-to-day demand. Personnel may be assigned to brewhouse or cellar duties on any given day based on production needs.

Requirements

Constant commitment to safety and quality
Ability to work early morning or late evening shifts, as well as weekend work
Proficiency in wort production and fermentation management
Strong understanding of proper sanitary technique
Tuned-in to the critical factors that dictate beer quality
Mechanically-minded with the ability to troubleshoot equipment issues
Detail oriented and thorough in all tasks
Strong critical thinking with the ability to assess and solve problems independently
Ability to multi-task and effectively manage time across brewhouse and cellar duties
Reliable, punctual, and efficient
Work independently and cooperatively as part of a team
Hold oneself accountable for maintaining a clean and organized work environment
Conscientious, keeping in mind the needs of others as well as your own
Passion and pride for creating beer consistent with the culture of Half Acre
Working understanding of total process flow from grain to package, including how upstream decisions affect downstream quality
Ability to recognize deviation from standard operating procedures and accepted practice
Willingness to share knowledge and skills with less experienced team members
Effectively gives and receives feedback; participates in continuous improvement efforts
A minimum of one year of experience with brewing and cellaring in a fast-paced brewery environment
Demonstrated competency in brewing theory and brewhouse/cellar operations