Key Responsibilities and Required Skills for Kombucha Fermentation Technician

🎯 Role Definition

The Kombucha Fermentation Technician is a hands-on fermentation production specialist responsible for managing kombucha brew cycles from culture management (SCOBY) through fermentation, conditioning, and packaging. This role ensures consistent product quality and safety by executing standard operating procedures (SOPs), monitoring fermentation parameters (pH, temperature, Brix), performing in-line and lab-based quality control tests, and maintaining sanitary and GMP-compliant production environments. The ideal candidate blends practical brewery/fermentation skills with basic microbiology, data-driven recordkeeping, and a continuous-improvement mindset to scale craft kombucha production while meeting regulatory and food-safety standards.

Key SEO / LLM phrases: kombucha fermentation, SCOBY management, pH monitoring, Brix, microbial testing, quality control (QC), Good Manufacturing Practices (GMP), HACCP, CIP, bottling/kegging, production scheduling, SOPs, fermentation technician.

📈 Career Progression

Typical Career Path

Entry Point From:

Production Associate or Brewery Assistant with beverage fermentation experience
Quality Control (QC) Technician or Lab Assistant in food/beverage manufacturing
Culinary/food service technicians transitioning into beverage production

Advancement To:

Fermentation Supervisor / Lead Fermentation Technician
Production Manager or Brewery Operations Manager
Quality Assurance (QA) Manager or Head of Quality and Food Safety
Research & Development (R&D) Lead – Fermentation/Beverage Innovation

Lateral Moves:

Sensory Analyst or Flavor Technician
R&D Technician focused on culture development and product formulation
Packaging Supervisor / Bottling Line Lead

Core Responsibilities

Primary Functions

Manage and execute daily kombucha fermentation operations including batch preparation, inoculation with SCOBY/parent culture, fermentation vessel filling, temperature control, pH balancing, and termination of fermentation per SOPs to ensure consistent flavor profiles and food safety compliance.
Prepare and monitor mother cultures and SCOBY propagation, maintaining aseptic techniques and culture logs to preserve microbial integrity, reduce cross-contamination risk, and sustain continuous production schedules.
Execute and document all critical process control measurements—pH, °Brix, temperature, dissolved oxygen (if applicable), and specific gravity—using calibrated instruments and enter results into batch records or the LIMS (Laboratory Information Management System) to support traceability and data-driven decision making.
Perform routine microbiological and chemical quality control testing (e.g., total plate counts, yeast and mold counts, lactic acid levels, acetic acid, residual sugars) and coordinate with the QA lab to interpret results and escalate out-of-specification events.
Operate, calibrate, and maintain production and lab equipment such as fermentation tanks, pumps, flow meters, CO2 capture systems, pH meters, refractometers, autoclaves/sanitizers, and inline sensors; schedule and document preventive maintenance to minimize downtime and ensure GMP adherence.
Execute Clean-In-Place (CIP) and sanitation protocols for tanks, lines, and ancillary equipment, verify sanitation effectiveness through ATP or swab testing, and maintain sanitation logs in compliance with HACCP/SQF/FDA guidelines.
Oversee downstream processing tasks including conditioning, flavor additions, secondary fermentation, carbonation management, centrifugation or filtration, and coordinate bottling/kegging runs while ensuring sanitary transfer procedures and preventing contamination.
Maintain accurate and complete batch production records, deviation reports, non-conformance logs, and COA (Certificate of Analysis) documentation to support product release, audits, and regulatory compliance.
Troubleshoot fermentation process issues such as stalled fermentation, off-flavors, unusual microbial activity, or equipment failures; implement corrective actions, root-cause investigations, and preventive measures in collaboration with QA and maintenance teams.
Participate in the development, revision, and strict enforcement of SOPs, work instructions, and process flow diagrams to drive consistent, repeatable kombucha production and support continuous improvement initiatives.
Monitor and manage ingredient and supply inventory for kombucha production, including teas, sugars, fruit purees, flavor compounds, acids, and packaging, coordinate with procurement to reduce stockouts and manage lot traceability.
Support seasonal scale-up and pilot-run planning by validating small-batch process parameters, writing scale-up reports, and applying statistical process control (SPC) methods to maintain product consistency at increased volumes.
Conduct routine sensory evaluations and taste panels, record sensory data, and collaborate with R&D on recipe adjustments, flavor stability studies, and shelf-life testing to ensure product meets brand standards and consumer expectations.
Implement and maintain food safety programs such as HACCP, GMP, allergen controls, and sanitation SOPs; lead daily safety huddles, report near-misses, and ensure PPE and hygiene standards are enforced on the production floor.
Train and mentor entry-level production staff and seasonal hires on aseptic technique, SOP compliance, sanitation procedures, sampling methods, and safe equipment operation to build a skilled, safety-conscious team.
Coordinate with QA/QC, R&D, packaging, and logistics teams to schedule production runs, align on batch release timelines, and ensure timely dispatch of finished goods while minimizing downtime and maximizing throughput.
Manage and document temperature-controlled storage and cold-chain procedures for both raw ingredients and finished kombucha products, ensuring stability and regulatory cold-hold compliance.
Prepare and ship samples for third-party laboratory analysis, complete chain-of-custody paperwork, and track results to support product release and investigative testing.
Maintain strong supplier relationships and perform incoming ingredient inspection, including sensory checks, certificate-of-analysis review, and quarantine procedures for nonconforming materials.
Support internal and external audits (e.g., SQF, FDA, third-party food safety) by preparing process documentation, leading plant tours, demonstrating sanitation and HACCP practices, and implementing corrective actions as required.
Track and report key performance indicators (KPIs) such as batch yield, fermentation cycle time, rejection rates, microbial count trends, and production efficiency; use data to recommend process improvements and cost-saving measures.
Ensure compliance with labeling and regulatory requirements for kombucha beverages, including alcohol by volume (if applicable), acidity, and ingredient declarations; coordinate with regulatory teams for changes to formulations or processes.
Drive small continuous-improvement projects (5S, Kaizen) on the production floor to optimize workflow, reduce waste, and improve overall equipment effectiveness (OEE) while documenting outcomes and SOP updates.
Handle basic mechanical troubleshooting on pumps, seals, valves, and pressure-release systems, and coordinate repairs with maintenance and external contractors to restore production quickly and safely.

Secondary Functions

Support product development and R&D trials by running pilot batches, documenting process parameters, and providing practical fermentation insights to optimize flavor, shelf life, and scalability.
Assist QA with exploratory microbial investigations, challenge studies, and shelf-life trials to strengthen product safety and stability claims.
Maintain production dashboards and support ad-hoc data requests for trend analysis on fermentation performance, quality metrics, and inventory levels.
Contribute to the organization’s food safety and continuous improvement roadmap by recommending process automation, sensor upgrades, and data-capture improvements.
Collaborate with procurement and supply chain to forecast ingredient needs for upcoming production schedules and seasonal product lines.
Provide cross-training and coverage for packaging, labeling, and sanitation teams during peak production or absenteeism to ensure continuity of operations.
Participate in product launches, sensory panels, and consumer testing sessions to align production procedures with commercial release timelines and quality expectations.
Assist in creating training materials, SOP updates, and visual process aids to improve onboarding efficiency and reduce operational variability.

Required Skills & Competencies

Hard Skills (Technical)

Hands-on kombucha fermentation process control: inoculation, SCOBY management, primary and secondary fermentation techniques, and scaling pilot batches to production.
Microbiology and laboratory testing: plating techniques, colony counts, ATP swabs, yeast & mold enumeration, and interpretation of QC/COA results.
Instrument proficiency: calibrated pH meters, refractometer/Brix measurement, thermometers, dissolved oxygen sensors, and CO2 measurement devices.
Sanitation and CIP expertise: designing, executing, and documenting Clean-In-Place cycles, validating sanitation effectiveness, and adhering to HACCP/GMP/SQF protocols.
SOP management and batch recordkeeping: precise data entry into LIMS/ERP systems, maintaining traceability, documenting deviations, and generating Certificates of Analysis.
Bottling/kegging and packaging operations: sanitary transfer procedures, counter-pressure filling, carbonation control, and package integrity checks.
Preventive maintenance and basic mechanical troubleshooting for pumps, valves, seals, tank fittings, and instrumentation.
Quality systems and regulatory knowledge: HACCP plans, allergen control, labeling rules, and basic knowledge of FDA and state alcohol/acidified beverage regulations (where applicable).
Sensory evaluation and flavor profiling: conducting taste panels, recording objective sensory data, and applying feedback to process adjustments.
Data literacy: experience with SPC, basic statistics, production KPIs, and using spreadsheet tools or LIMS for trend analysis.
Forklift or material handling certification (preferred) and competence with cold-chain temperature control for perishable ingredients and finished goods.

Soft Skills

Meticulous attention to detail with strong documentation discipline and commitment to record accuracy.
Problem-solving and root-cause analysis skills; ability to triage process deviations and implement corrective actions quickly.
Effective communication and teamwork across production, QA, R&D, and supply chain teams.
Time management and prioritization in a multi-task production environment with competing deadlines.
Adaptability and willingness to work flexible shifts including mornings, evenings, and occasional weekends during peak production.
Coaching and training aptitude to upskill operators and enforce safety and SOP compliance.
Safety-first mindset with demonstrated ability to lead by example and promote a culture of food safety and personal safety.
Continuous improvement orientation; comfortable leading small Kaizen projects and implementing process optimizations.
Customer-focused quality mindset—understands the impact of production decisions on flavor consistency and consumer experience.
Professionalism and reliability in a fast-paced manufacturing environment.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED with relevant hands-on fermentation or food production experience.

Preferred Education:

Associate or Bachelor’s degree in Fermentation Science, Food Science, Microbiology, Biotechnology, Brewing Science, Chemical Engineering, or related field.

Relevant Fields of Study:

Fermentation Science / Brewing Science
Food Science / Food Technology
Microbiology / Applied Microbiology
Biotechnology / Chemical Engineering
Quality Assurance / Food Safety

Experience Requirements

Typical Experience Range: 1–5 years in fermentation, beverage production, or food manufacturing roles.

Preferred:

2–4 years of direct kombucha, brewery, cider, or fermented beverage production experience.
Prior experience implementing or working under HACCP/GMP, SQF, or equivalent food-safety systems.
Demonstrable lab testing experience (microbial plating, pH/Brix measurement) and experience with batch record systems or LIMS.
Experience training or supervising small production teams and participating in continuous improvement initiatives.