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Key Responsibilities and Required Skills for Kombucha Fermenter

💰 $45,000 - $65,000

Food & BeverageManufacturingProductionBrewingArtisan Goods

🎯 Role Definition

The Kombucha Fermenter is the heart and soul of our production facility, responsible for executing all fermentation-related processes with precision, consistency, and an unwavering commitment to quality. This individual will masterfully manage our SCOBY cultures, meticulously monitor fermentation cycles, and ensure every batch meets our exacting standards for flavor, quality, and food safety. You will be a key player in upholding the integrity of our beloved products, driving process improvements, and contributing to the innovation of future flavors. This is a hands-on role for a craft-driven individual who thrives in a fast-paced production environment and finds joy in the magic of fermentation.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Production Assistant or Cellar Hand in a brewery, winery, or cidery.
  • Passionate and technically-proficient Homebrewer with demonstrated knowledge.
  • Food Science or Microbiology Graduate with hands-on lab or production experience.
  • Kitchen or Culinary professional with a background in fermentation.

Advancement To:

  • Lead Brewer or Senior Fermentation Specialist
  • Head of Production or Brewery Operations Manager
  • Quality Control Manager or Quality Assurance Lead
  • Research and Development (R&D) Specialist for new product innovation

Lateral Moves:

  • Quality Assurance Technician
  • Cellar Manager
  • Supply Chain & Logistics Coordinator for a beverage company

Core Responsibilities

Primary Functions

  • Execute day-to-day production of kombucha, including large-scale tea brewing, sugar preparation, and inoculation according to established recipes and SOPs.
  • Manage the entire fermentation process, from primary to secondary fermentation, ensuring optimal conditions for culture health and flavor development.
  • Perform rigorous and consistent monitoring of all active fermentation batches, meticulously tracking key parameters such as pH, Brix, temperature, and titratable acidity.
  • Maintain the health, vitality, and propagation of our SCOBY and liquid starter cultures, managing our SCOBY "hotel" with the utmost care.
  • Operate, maintain, and troubleshoot a variety of production equipment including brewhouses, fermentation tanks, pumps, filters, and brite tanks.
  • Execute comprehensive cleaning and sanitation procedures (CIP/COP) on all tanks, hoses, and equipment to prevent contamination and ensure product safety.
  • Conduct critical quality control checks and sensory analysis (tasting) at various stages of production to ensure consistency and adherence to our flavor profiles.
  • Keep impeccably detailed and accurate batch logs, fermentation data, and cleaning records in compliance with internal and external regulations.
  • Manage the addition of flavorings, juices, and other ingredients during secondary fermentation, ensuring precise measurements and consistent product outcomes.
  • Oversee the carbonation and finishing of the product, preparing it for packaging by ensuring it meets all final specifications.
  • Adhere strictly to all Good Manufacturing Practices (GMPs), HACCP protocols, and company safety policies to maintain a safe and compliant work environment.
  • Assist in the management of raw material and ingredient inventory, including tea, sugar, cultures, and flavorings, to ensure uninterrupted production flow.
  • Troubleshoot and resolve fermentation-related issues, such as off-flavors, stalled fermentation, or contamination, in a timely and effective manner.
  • Prepare finished kombucha for packaging, including transfer to brite tanks and collaboration with the packaging team for bottling, canning, or kegging.

Secondary Functions

  • Support ad-hoc data requests and exploratory data analysis to identify trends and opportunities for process optimization.
  • Contribute to the organization's data strategy and roadmap by providing accurate and timely production data.
  • Collaborate with business units, particularly R&D and Marketing, to translate new product ideas into scalable and feasible production requirements.
  • Participate in sprint planning and agile ceremonies within the production team to improve workflow and efficiency.
  • Assist in the development and refinement of Standard Operating Procedures (SOPs) for all aspects of the brewing and fermentation process.
  • Contribute to research and development (R&D) by running pilot batches, experimenting with new ingredients, and providing sensory feedback.
  • Train new production staff and junior brewers on brewing, fermentation, and sanitation protocols.
  • Actively participate in continuous improvement projects aimed at increasing efficiency, reducing waste, and enhancing product quality.
  • Perform preventative maintenance on production equipment to minimize downtime and ensure operational readiness.

Required Skills & Competencies

Hard Skills (Technical)

  • Fermentation Science: Deep understanding of microbial processes, yeast and bacteria management, and the biochemical changes during kombucha fermentation.
  • Quality Control Analysis: Proficiency in using and calibrating lab equipment such as pH meters, refractometers (Brix), and titration kits for TA measurement.
  • Sanitation Protocols (CIP/SIP): In-depth knowledge and hands-on experience with Clean-in-Place and Sanitize-in-Place procedures and the chemicals involved.
  • Brewing Equipment Operation: Experience operating commercial-scale brewing equipment, including pumps, heat exchangers, fermentation vessels, and filtration systems.
  • Food Safety & HACCP: Strong working knowledge of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) principles within a food production setting.
  • Meticulous Record-Keeping: Ability to maintain precise and legible digital and physical logs for batch tracking, inventory, and quality control.
  • Sensory Evaluation: A developed palate for tasting and identifying subtle flavor nuances, off-flavors, and aromas in kombucha.
  • Mechanical Aptitude: Basic troubleshooting and mechanical skills to address minor equipment malfunctions.

Soft Skills

  • Exceptional Attention to Detail: A critical eye for precision in measurements, timing, and sanitation is non-negotiable.
  • Strong Problem-Solving: The ability to think critically and act quickly to diagnose and resolve production and quality issues.
  • Time Management & Organization: Proven ability to manage multiple batches and tasks simultaneously in a dynamic, fast-paced environment.
  • Teamwork & Collaboration: Excellent interpersonal skills and a willingness to work closely with others to achieve team goals.
  • Adaptability: Flexibility to handle changing priorities, production schedules, and unexpected challenges.
  • Physical Stamina: Ability to stand for extended periods, lift heavy objects (up to 55 lbs), and work in a physically demanding environment that may be wet, hot, or cold.
  • Self-Motivation: A proactive and independent worker who takes ownership of their responsibilities and strives for excellence.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED.

Preferred Education:

  • Associate's or Bachelor's Degree.

Relevant Fields of Study:

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

Experience Requirements

Typical Experience Range:

  • 1-3 years of professional experience in a commercial production environment.

Preferred:

  • 2+ years of direct, hands-on experience in commercial kombucha, beer, wine, or fermented beverage production is highly preferred.
  • Forklift certification is a plus.
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