Brewery Cellar Operator

Uinta Brewing•Salt Lake City, UT

About The Position

THE CELLAR OPERATOR I IS RESPONSIBLE FOR MANY ASPECTS OF THE BREWING PROCESS INCLUDING RAW MATERIAL HANDLING; CLARIFICATION, CLEAN IN PLACE (CIP), COP, GENERAL CLEANING, SANITATION, FORKLIFT OPERATION; VARIOUS QUALITY ASSURANCE METHODS, VARIOUS RESEARCH AND DEVELOPMENT ANALYTICS; AND BEER EVALUATION. THE PERSON IN THIS ROLE WILL HAVE A CAN-DO ATTITUDE AND A HANDS-ON APPROACH TO ASSIST IN IMPLEMENTING ALL ASPECTS OF THE BREWING PROCESS. THIS ROLE WILL WORK CLOSELY WITH OUR BREWING AND PRODUCTION TEAMS TO ENSURE THAT WE'RE BREWING QUALITY CRAFT BEERS. Wednesday to Saturday, 10 hr. typically 10:00am start

Requirements

Candidates must be 21 years of age or older.
Basic knowledge and aptitude to learn brewing science. in the areas of math, physics, chemistry, microbiology.
Mechanical aptitude/skills/knowledge a must - Solid working knowledge of equipment with multiple logic functions and capabilities requiring specialized training.
Ability to read and understand a variety of scientific instruments and calculations.
Understanding of Good Manufacturing Practices (GMP) and Food Safety standards.
Must be flexible in scheduling. Candidates may be scheduled for day, evening, or weekend cellar shifts.
Demonstrate a strong work ethic.
Excellent communication skills.
Ability to multi-task while being quality- and detail-focused.
Adaptable to changing priorities, and ability to work well under pressure.
Ability to work both independently and in small work teams.
Exercise initiative and judgment as well as make decisions with the scope of assigned authority.
Interpret and understand policies and relate them to others.
Read, analyze, and interpret periodicals, journals, technical procedures and/or government regulations as needed.

Nice To Haves

Background in wort production, cellar operations, general brewery work, all grain homebrewing, general production work, food processing, and/or science coursework is preferred.

Responsibilities

IMPLEMENT AND MAINTAIN ALL PARTS OF THE BREWING PROCESS TO COMPLETE ALL ASPECTS OF YEAST PITCHING, FERMENTATION TEMPERATURES, CLARITY, MICROBIOLOGICAL STABILIZATION, AND BOTTLE CONDITIONING.
THIS PROCESS FLOW INCLUDES MAINTAINING SENSORY, FLOW RATES AND VOLUMES, PROCESS TIMES AND TEMPERATURES, PH LEVELS, DENSITY MEASURES, AND OTHER PARAMETER SETTINGS. ADD RAW MATERIALS PER RECIPE (MALT, HOPS, YEAST ETC.).
MONITOR RAW MATERIALS INVENTORY LEVELS AND ADD THESE RAW MATERIALS TO BATCHES PER RECIPES.
WORK DIRECTLY WITH SENIOR PRODUCTION AND BREWERY STAFF TO IMPROVE ON EFFICIENCIES AND ENSURE THE QUALITY AND CRAFTSMANSHIP OF OUR BEERS.
COMMUNICATE EFFECTIVELY WITH BREWING AND PRODUCTION TEAMS REGARDING THE STATUS OF THE PROCESS FLOW AND CONSISTENCY.
CONDUCT AND ENSURE DAILY CLEANING OF ALL WORK AREAS WITHIN BREWING (5S) - CLEAN VESSELS, PIPES, VALVES, HEAT EXCHANGERS, FLOW METERS, AND SENSORS TO ENSURE A SANITARY AND NON-CONTAMINATED PROCESS.
FOLLOW AND GROW UINTA’S “SAFETY FIRST” PROGRAM - ADHERE TO OSHA AND NBB SAFETY REGULATIONS AND PRACTICES TO ENSURE A SAFE AND PRODUCTIVE WORK ENVIRONMENT. HANDLE IN A SAFE MANNER ALL CHEMICALS USED IN BREWING.
PERFORM ROUTINE PREVENTATIVE MAINTENANCE AND TROUBLESHOOTING MAINTENANCE ON PROCESS MANUFACTURING EQUIPMENT WHEN SCHEDULED OR NEEDED.
ENGAGE IN QUALITY ASSURANCE ACTIVITIES TO ENSURE PRODUCTS MEET QUALITY ASSURANCE SPECIFICATIONS AND STANDARDS.
ENGAGE IN RESEARCH AND DEVELOPMENT ACTIVITIES TO CONTINUALLY IMPROVE UPON QUALITY OF PRODUCT AND PROCESS.
SUPPORT NEW IDEAS FOR PROCESS IMPROVEMENT AND HELP IMPLEMENT THEM.