Torchora
Back to Home

Key Responsibilities and Required Skills for Kombucha Inspector Assistant

💰 $ - $

Food & BeverageQuality AssuranceManufacturingBrewingEntry-LevelFermentation Science

🎯 Role Definition

Are you passionate about the art and science of fermentation? Do you have a meticulous eye for detail and a commitment to excellence? We are searching for a motivated and enthusiastic Kombucha Inspector Assistant to join our dedicated quality team. In this hands-on role, you will be the guardian of our product's integrity, ensuring every bottle of kombucha that leaves our facility meets our rigorous standards for taste, safety, and quality. You will work side-by-side with our Lead Inspector and production team, playing a crucial role in the daily operations of our dynamic and growing kombucha brewery. This is an exciting opportunity to build a career in the craft beverage industry and make a tangible impact on a product loved by many.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Food Production Associate
  • Laboratory Assistant or Technician
  • Brewery Intern or Cellar Hand
  • Culinary School Graduate

Advancement To:

  • Lead Quality Control Inspector
  • Kombucha Brewer
  • Cellar Manager
  • Research & Development Technician

Lateral Moves:

  • Production Supervisor
  • Supply Chain Coordinator
  • Safety & Compliance Officer

Core Responsibilities

Primary Functions

  • Conduct daily sensory analysis (organoleptic testing) of kombucha at various stages, evaluating aroma, color, clarity, and flavor profile against established quality benchmarks.
  • Perform and accurately document essential laboratory tests, including pH, titratable acidity (TA), Brix (sugar content), and alcohol by volume (ABV), using calibrated lab equipment.
  • Monitor active fermentation batches by tracking key metrics and physical changes to ensure consistent and healthy fermentation cycles from start to finish.
  • Assist in the health management and propagation of the SCOBY (Symbiotic Culture Of Bacteria and Yeast) and starter liquid, maintaining the heart of our brewing process.
  • Execute comprehensive pre-operational inspections of all production and packaging equipment to verify cleanliness and readiness for use.
  • Pull sterile representative samples from brite tanks, fermenters, and the bottling line for analytical testing, microbiological plating, and the retention library.
  • Verify the proper execution of Clean-in-Place (CIP) and Clean-out-of-Place (COP) sanitation procedures, conducting ATP swabbing to confirm sanitation effectiveness.
  • Meticulously maintain detailed and accurate logs and records for all quality control checks, batch data, and laboratory analysis, ensuring regulatory compliance and traceability.
  • Inspect incoming raw materials, including tea, sugar, flavorings, and packaging components, to ensure they meet our strict supplier specifications.
  • Calibrate, clean, and maintain all laboratory instruments and equipment, such as pH meters, refractometers, and scales, to ensure precise and reliable measurements.
  • Routinely inspect finished products for proper fill levels, cap integrity, label placement, and date coding accuracy before they are released for distribution.
    witnesses.
  • Place non-conforming products, ingredients, or equipment on hold, documenting the issue thoroughly and assisting in the investigation and root cause analysis.
  • Uphold and enforce Good Manufacturing Practices (GMPs) and food safety protocols throughout the entire facility, acting as a resource for production staff.
  • Support the implementation and maintenance of the facility's HACCP (Hazard Analysis and Critical Control Points) plan by monitoring critical control points.
  • Aid in the development and documentation of Standard Operating Procedures (SOPs) for new quality assurance processes and testing methods.

Secondary Functions

  • Assist the Research and Development team with pilot batches and sensory panels for new flavor formulations and product innovations.
  • Maintain a clean, organized, and safe laboratory and quality control workspace, adhering to all company safety guidelines.
  • Manage the inventory of laboratory supplies, chemicals, and testing reagents, placing orders as needed to prevent stockouts.
  • Compile and consolidate quality data into comprehensive weekly and monthly reports for review by the management team.
  • Participate in continuous improvement initiatives by identifying and suggesting enhancements to quality assurance processes and production workflows.
  • Assist in preparing for internal and third-party audits by organizing documentation, records, and ensuring facility readiness.
  • Manage the retention sample library, ensuring samples are properly logged, stored, and organized for shelf-life studies and future reference.
  • Support the training of new production team members on critical quality checkpoints, Good Manufacturing Practices, and proper sampling techniques.

Required Skills & Competencies

Hard Skills (Technical)

  • Foundational understanding of basic microbiology and fermentation science.
  • Experience with standard laboratory equipment (e.g., pH meter, refractometer, scales, microscope).
  • Knowledge of food safety principles, including Good Manufacturing Practices (GMPs) and HACCP.
  • Proficiency in data entry and using software like Microsoft Excel or Google Sheets for record-keeping.
  • Familiarity with industrial sanitation chemicals and Clean-in-Place (CIP) systems and procedures.
  • Ability to perform basic mathematical calculations for dilutions, concentrations, and batch adjustments.
  • Keen sensory evaluation and organoleptic assessment skills for taste, aroma, and visual analysis.

Soft Skills

  • Exceptional attention to detail and meticulousness in record-keeping and procedural execution.
  • Strong organizational and time management skills to handle multiple tasks in a dynamic setting.
  • Excellent verbal and written communication abilities for reporting and effective team collaboration.
  • A collaborative, team-player mindset with a positive and proactive "can-do" attitude.
  • Critical thinking and systematic problem-solving capabilities to address quality issues.
  • Adaptability to work effectively in a fast-paced, evolving production environment.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED equivalent.

Preferred Education:

  • Associate's or Bachelor's Degree.

Relevant Fields of Study:

  • Food Science
  • Biology / Microbiology
  • Chemistry
  • Fermentation Science
  • Brewing or Culinary Arts

Experience Requirements

Typical Experience Range: 0-2 years of relevant experience.

Preferred: Prior experience in a food and beverage manufacturing, brewery, winery, or laboratory environment is highly desirable. A demonstrated passion for kombucha, fermentation, or craft beverages is a significant plus.

Explore More Careers