Torchora
Back to Home

Key Responsibilities and Required Skills for a Kombucha Assistant Brewer

💰 $18 - $25 / hour

Food & BeverageManufacturingBrewingArtisanal Production

🎯 Role Definition

The Kombucha Assistant Brewer is a vital, hands-on role responsible for supporting all aspects of our kombucha production. Reporting to the Lead Brewer, you will execute daily brewing, fermentation, and cellaring tasks with a focus on precision, sanitation, and consistency. Your primary objective is to help produce high-quality, delicious kombucha that meets our rigorous standards, while maintaining a safe, clean, and efficient production environment. You will be a key player in our mission to craft the best-tasting and highest-quality fermented beverages on the market.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Passionate and knowledgeable Homebrewer
  • Packaging Technician or Keg Washer in a brewery/cidery
  • Cellar Person or Production Assistant in a winery or brewery
  • Experienced Barista or Kitchen Staff with a focus on process and sanitation

Advancement To:

  • Kombucha Brewer or Lead Brewer
  • Cellar Manager
  • Quality Control Manager
  • Production Supervisor

Lateral Moves:

  • Quality Control Technician
  • Packaging Lead
  • Inventory or Supply Chain Coordinator

Core Responsibilities

Primary Functions

  • Execute day-to-day brewing operations, including precise hot-side tea brewing, sugar dissolution, and cooling/transfer of sweet tea wort.
  • Diligently manage the health and propagation of our SCOBY (Symbiotic Culture of Bacteria and Yeast), ensuring the vitality and consistency of our mother cultures.
  • Systematically monitor all active fermentation batches, meticulously recording critical data such as pH, Brix, temperature, and specific gravity in our production logs.
  • Perform all essential cellar duties, including kombucha transfers between vessels, fining, carbonation of finished product, and preparing kombucha for packaging.
  • Accurately weigh, measure, and stage a variety of raw materials, including bulk tea, sugar, and flavor ingredients, according to specific batch recipes.
  • Operate, monitor, and maintain core brewing equipment, including the brewhouse, fermenters, brite tanks, pumps, and filtration systems.
  • Conduct thorough Clean-in-Place (CIP) and Sanitize-in-Place (SIP) procedures on all tanks, hoses, and production equipment to ensure a sterile environment.
  • Prepare and handle various flavoring agents, including fruit purees, cold-pressed juices, and botanical extracts, for addition during secondary fermentation.
  • Perform crucial quality control checks at multiple stages of the production process, from raw material inspection to final sensory evaluation of the finished product.
  • Operate and assist with packaging equipment, including kegging machines and canning/bottling lines, ensuring products are filled, sealed, and dated correctly.
  • Maintain immaculately clean, organized, and detailed records of all brewing, fermentation, cellaring, and packaging activities using our designated software and logbooks.
  • Strictly adhere to all company Standard Operating Procedures (SOPs) and safety protocols to ensure a safe, efficient, and compliant workspace at all times.
  • Collect sterile samples from tanks and packages for both internal and external laboratory analysis to ensure product meets strict quality and microbiological specifications.
  • Operate a forklift and pallet jack in a safe and efficient manner to move raw materials, chemicals, tanks, and packaged goods throughout the facility.
  • Participate actively in sensory panel evaluations to assess the quality, consistency, and flavor profile of finished kombucha batches.

Secondary Functions

  • Assist the Lead Brewer with production scheduling and planning to meet sales forecasts and demand.
  • Contribute to a culture of continuous improvement by actively identifying, communicating, and helping implement process and efficiency enhancements.
  • Support the research and development of new flavor profiles and experimental small-batch brews by assisting with recipe formulation and pilot batches.
  • Troubleshoot minor equipment malfunctions and perform basic preventative maintenance tasks to minimize production downtime and ensure equipment longevity.
  • Manage and organize the inventory of raw materials, processing aids, chemicals, and finished goods, communicating purchasing needs to the supply chain team.
  • Ensure the general cleanliness, organization, and upkeep of the brewhouse, cellar, cold storage, and all associated production areas.
  • Assist with order fulfillment duties as needed, including picking, staging, and loading products for distributor pickup and direct shipments.

Required Skills & Competencies

Hard Skills (Technical)

  • Foundational knowledge of fermentation science, microbiology, and fluid dynamics.
  • Proven experience with rigorous Clean-in-Place (CIP) and sanitation (SIP) procedures in a food or beverage setting.
  • Ability to operate pumps, hoses, clamps, and other fluid-transfer equipment safely and effectively.
  • Competency with basic laboratory equipment, including pH meters, hydrometers, refractometers, and titrators.
  • Mechanical aptitude for basic equipment troubleshooting and preventative maintenance.
  • Forklift and electric pallet jack certification, or the ability to become certified.
  • Familiarity with brewing or production management software (e.g., Ekos, OrchestratedBEER) is a plus.

Soft Skills

  • Meticulous attention to detail and a strong commitment to producing a high-quality, consistent product.
  • Exceptional work ethic, self-motivation, and the ability to work effectively with minimal supervision.
  • Strong problem-solving skills and the ability to think critically and adapt in a fast-paced production environment.
  • Excellent verbal and written communication skills for effective team collaboration and record-keeping.
  • A collaborative spirit and positive attitude, with a willingness to learn, teach, and help out wherever needed.
  • Ability to follow complex verbal and written instructions and Standard Operating Procedures (SOPs) with precision.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or equivalent (GED).

Preferred Education:

  • Associate's or Bachelor's Degree in a related field.
  • Certificate from a recognized brewing, cidermaking, or fermentation science program.

Relevant Fields of Study:

  • Fermentation Science
  • Food Science
  • Microbiology
  • Chemistry
  • Brewing & Distilling

Experience Requirements

Typical Experience Range:

  • 1-3 years of relevant, hands-on experience in a commercial brewery, kombucha facility, winery, or other food/beverage production environment.

Preferred:

  • Direct professional experience with kombucha production, including SCOBY management, tea brewing, and flavor infusion, is highly desirable. Experience on a canning or bottling line is a significant asset.
Explore More Careers