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cellar worker

title: Key Responsibilities and Required Skills for Cellar Worker
salary: $30,000 - $48,000
categories: ["Winemaking", "Wine Production", "Cellar Operations", "Agriculture"]
description: A comprehensive overview of the key responsibilities, required technical skills and professional background for the role of a Cellar Worker.
Cellar Worker (Cellarhand) — hands-on role in winery production responsible for fermentation management, equipment operation, sanitation, bottling and packaging, barrel handling, and quality control. Ideal for candidates with endurance, mechanical aptitude, basic lab skills, and a passion for winemaking. SEO keywords: cellar worker, cellarhand, winemaking, bottling, fermentation management, barrel aging, harvest.

🎯 Role Definition

The Cellar Worker (Cellarhand) is a front-line production role within a winery responsible for executing core cellar operations during both harvest and non-harvest seasons. This position performs grape intake, assists with crush and fermentation activities, manages transfer and racking, operates pumps and presses, conducts routine laboratory checks (Brix, pH, TA), performs sanitation/CIP cycles, supports bottling and packaging lines, maintains barrel inventories, and enforces safety and quality protocols. The ideal candidate is physically fit, detail-oriented, safety-minded, and eager to learn practical enology skills while contributing to consistent, high-quality wine production.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Seasonal harvest worker / fruit picker
  • Winery or vineyard general laborer
  • Brewery or beverage production assistant

Advancement To:

  • Senior Cellarhand / Cellar Lead
  • Assistant Winemaker / Enologist
  • Production Supervisor or Cellar Manager

Lateral Moves:

  • Bottling Line Technician
  • Barrel Cooperage Assistant
  • Quality Control / Lab Technician

Core Responsibilities

Primary Functions

  • Receive, inspect and record incoming grape deliveries and fruit lots at the crush pad; verify manifests, remove debris, and direct fruit flows to destemmer/crusher according to SOPs.
  • Operate and maintain crush/destemmer, presses, pumps, valves, and hoses during the harvest and crush cycles, ensuring safe and efficient transfer of must and wine between tanks and vessels.
  • Monitor fermentation processes by taking and recording regular temperature, Brix (sugar), pH, and titratable acidity (TA) samples; report anomalies to the winemaking team and assist with corrective actions (e.g., temperature control, additions).
  • Perform punch-downs, pump-overs, and pump transfers according to fermentation schedules and winemaker instructions to optimize extraction and fermentation kinetics.
  • Conduct racking/clarification operations, overseeing lees removal, solids separation, and transfers using pumps, hoses, and gravity where applicable to maintain wine clarity and quality.
  • Carry out sulfur dioxide (SO2) additions, nutrient additions, and other cellar chemistry tasks under supervision following precise dosing and safety protocols.
  • Operate filtration equipment and assist in filter set-up, changeover and monitoring; prepare and clean filter pads and housings as required.
  • Load, unload, move, rack and stack barrels safely; perform barrel maintenance tasks including topping, checking bung seals, cleaning exterior, and coordinating barrel aging logistics.
  • Execute bottling, corking, labeling, and packaging operations — including line setup, quality checks, and palletizing — ensuring adherence to fill levels, closures, and label placement standards.
  • Perform daily equipment maintenance and routine troubleshooting on pumps, motors, belts and mechanical systems; coordinate preventative maintenance and escalate repairs to supervisors.
  • Implement and document CIP (clean-in-place) and sanitation cycles for tanks, hoses, pipes, fillers and cellar equipment to meet winery SOPs, HACCP and food safety guidelines.
  • Maintain accurate production logs, batch records, and traceability documentation for all cellar activities, including yields, additives, and processing steps for regulatory compliance and quality traceability.
  • Assist in cold stabilization and temperature-controlled cellar procedures: monitoring refrigeration systems, moving product to cold rooms, and ensuring stable storage conditions.
  • Participate in filtration, fining, and stabilization treatments by weighing and preparing fining agents, monitoring contact times, and assisting in clarification processes as directed.
  • Support blending trials, sampling and small-scale bench trials, preparing samples and cleaning equipment to aid the winemaker in stylistic and quality decisions.
  • Operate forklift and pallet jack to move barrels, pallets and supplies across the facility safely; maintain material handling certifications and adhere to lift limits and safety rules.
  • Maintain cellar cleanliness and organization — sweeping, draining, removing pomace and waste, and ensuring clear access to exits and emergency equipment at all times.
  • Support harvest logistics, including long shifts, night work, and rapid turnaround between lots; coordinate with vineyard teams and trucking to optimize throughput.
  • Enforce and follow safety procedures, lockout/tagout (LOTO), confined space entry, and personal protective equipment (PPE) usage during all cellar operations.
  • Train and mentor seasonal staff and new cellar personnel on SOPs, equipment operation, safety practices and quality standards during high-volume periods.
  • Perform basic laboratory tasks such as sample labeling, simple measurements, and maintaining cleanliness in lab and sample collection areas while escalating analytical results to technicians.
  • Inventory and requisition supplies, barrels, additives and spare parts; track stock levels and notify management of shortages to avoid production interruptions.
  • Support sustainability programs and waste management initiatives — composting pomace, responsible chemical disposal, water conservation measures, and recycling.
  • Participate in continuous improvement efforts by suggesting process improvements, documenting inefficiencies and supporting implementation of new procedures to increase quality and throughput.
  • Respond to emergency situations in the cellar (e.g., pump failure, spill response, fire alarm) by following established emergency protocols and assisting in safe mitigation.

Secondary Functions

  • Assist in packaging line improvements and minor mechanical adjustments to reduce downtime and increase throughput.
  • Support cellar administrative tasks such as scheduling, timekeeping and basic inventory reporting for weekly production meetings.
  • Participate in cross-functional teams (vineyard, lab, sales) to provide production insights during harvest planning and vintage debriefs.
  • Contribute to seasonal forecasting by sharing on-the-ground observations about yields, fruit quality and processing constraints.
  • Help maintain winery utilities (water, compressed air, glycol) through basic checks and reporting of anomalies to facilities staff.
  • Assist tasting room or events staff with occasional cellar tours or educational demonstrations focused on production processes (as approved).
  • Maintain and update safety data sheet (SDS) locations and help ensure staff awareness of hazardous materials storage and handling.
  • Support off-site logistics such as loading and preparing wine shipments for distribution and bulk transport when required.

Required Skills & Competencies

Hard Skills (Technical)

  • Winemaking fundamentals: understanding of fermentation, racking, clarifying, stabilization and aging processes.
  • Cellar equipment operation: crushers, destemmers, presses, centrifugal pumps, diaphragm pumps, filters and plate filters.
  • Laboratory measurement basics: taking and recording Brix, pH, TA (titratable acidity), and temperature readings accurately.
  • Sanitation & CIP: executing clean-in-place cycles, sanitizing tanks and lines, and understanding chemical contact times and PPE.
  • Bottling and packaging line operation: line setup, quality control, filler adjustments, and label application verification.
  • Barrel handling and maintenance: bung management, topping, rolling, stacking, and basic barrel repair awareness.
  • Mechanical aptitude: basic troubleshooting, preventative maintenance, and the ability to perform minor repairs on cellar equipment.
  • Forklift and material handling: safe operation of forklifts, pallet jacks and adherence to load limits (certification preferred).
  • Safety and compliance knowledge: HACCP, food safety best practices, OSHA-safe work practices and lockout/tagout procedures.
  • Record-keeping and traceability: accurate production logs, batch records and inventory tracking for regulatory and quality control purposes.
  • Cold chain management: moving and storing wines at target temperatures, understanding refrigeration system basics.
  • Chemical handling and dosing: safe measurement and addition of preservatives, nutrients and fining agents under supervision.
  • Basic computer skills: entering production data into spreadsheets or production management systems.

Soft Skills

  • Strong attention to detail with a quality-first mindset to detect off-spec conditions quickly.
  • Physical stamina and endurance — comfortable lifting 50+ lbs, standing long hours and working in wet/temperature-variable environments.
  • Teamwork and collaboration — works effectively with winemakers, lab technicians, vineyards and seasonal crews.
  • Clear communication skills — able to record and report observations accurately and escalate issues promptly.
  • Time management and prioritization under high-pressure, time-sensitive harvest conditions.
  • Adaptability and willingness to work variable shifts, overtime and night work during harvest.
  • Problem-solving orientation — practical, solution-focused approach to mechanical and process issues.
  • Coachability and eagerness to learn enology techniques and grow in a production environment.
  • Dependability and punctuality — reliable presence during critical production windows.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent; demonstrated hands-on experience in food/beverage production or manual labor roles acceptable.

Preferred Education:

  • Associate degree or certificate in Enology, Viticulture, Fermentation Science, Food Science, or related technical field.
  • Certifications such as forklift operator, HACCP, ServSafe (where applicable), or basic industrial maintenance courses are a plus.

Relevant Fields of Study:

  • Enology / Winemaking
  • Viticulture / Vineyard Management
  • Food Science, Fermentation Science or Chemistry
  • Mechanical Technology / Industrial Maintenance

Experience Requirements

Typical Experience Range:

  • 0–3 years for entry-level cellar worker roles; 1–5 years preferred for roles requiring independent operation and equipment responsibility.

Preferred:

  • 1–3 harvest seasons in a winery or related beverage production environment.
  • Prior experience with bottling lines, barrel programs, and basic lab sampling recommended for faster ramp-up.
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