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Key Responsibilities and Required Skills for Kombucha Intern

💰 $ - $

Food & BeverageManufacturingInternshipBrewingFermentation Science

🎯 Role Definition

The Kombucha Intern is an enthusiastic and hands-on learner who plays a vital role in the day-to-day operations of a commercial kombucha brewery. This position is designed as an immersive experience, offering exposure to the complete production lifecycle, from raw material handling to final packaging. The intern works directly with the brewing and production team, providing essential support while gaining invaluable practical knowledge in fermentation science, quality assurance, and food-safe manufacturing. This role is integral to maintaining production schedules, ensuring product consistency, and upholding the high-quality standards of the brand.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Food Science, Microbiology, or Fermentation Science Student
  • Culinary Arts Program Student or Recent Graduate
  • Passionate Homebrewer or Fermentation Hobbyist

Advancement To:

  • Junior Brewer / Brewer's Assistant
  • Cellar Person / Production Technician
  • Quality Assurance / Lab Technician

Lateral Moves:

  • Quality Control Assistant
  • Supply Chain & Logistics Assistant (Beverage)
  • Taproom Associate or Brand Ambassador

Core Responsibilities

Primary Functions

  • Actively participate in all stages of the kombucha brewing process, including the precise weighing and steeping of tea, sugar dissolution, and hot-side production tasks.
  • Assist in the management and daily care of the Symbiotic Culture of Bacteria and Yeast (SCOBY), including harvesting, feeding, and maintaining the health of the culture hotel.
  • Perform and meticulously record daily quality control checks on all active fermentation batches, including measuring and logging pH, titratable acidity, Brix (sugar content), and temperature.
  • Execute gravity readings using a hydrometer or refractometer to monitor the progress of fermentation and determine alcohol by volume (ABV) levels, ensuring compliance.
  • Contribute to the flavoring and secondary fermentation process by prepping fresh ingredients, such as chopping fruit, preparing purees, and creating herbal infusions.
  • Operate and monitor brite tanks for carbonation, ensuring each batch reaches the specified level of carbonation prior to packaging.
  • Support packaging runs by operating and troubleshooting canning, bottling, and kegging equipment to ensure proper fill levels, sealing, and product integrity.
  • Conduct rigorous cleaning and sanitation of all brewing vessels, fermentation tanks, brite tanks, and processing equipment according to standard operating procedures (SOPs).
  • Perform Clean-In-Place (CIP) and Sanitize-In-Place (SIP) procedures on production equipment, hoses, and fittings to maintain a sterile brewing environment.
  • Assist in the preparation of starter cultures and the inoculation of new kombucha batches, following precise recipes and process guidelines.
  • Participate in sensory analysis and tasting panels to evaluate finished products, identify potential off-flavors, and contribute to new flavor development discussions.
  • Maintain highly detailed and accurate brewing, fermentation, and packaging logs, ensuring data integrity for traceability and process improvement.
  • Assist in the management of raw materials and packaging inventory, including receiving shipments, organizing storage, and reporting low stock levels.
  • Follow all established safety protocols, including the proper handling of chemicals, use of personal protective equipment (PPE), and adherence to Good Manufacturing Practices (GMPs).
  • Help with routine maintenance and calibration of laboratory and brewing equipment, such as pH meters, scales, and temperature probes.
  • Support the fulfillment of distribution orders, including palletizing cases, wrapping pallets, and preparing shipping documentation.
  • Contribute to waste reduction and sustainability initiatives within the brewery, such as composting fruit scraps and managing recyclable materials.
  • Learn and apply fundamental principles of fermentation science to troubleshoot common issues like slow fermentation, mold contamination, or inconsistent flavor profiles.
  • Assist in drafting and refining Standard Operating Procedures (SOPs) for various production tasks to improve clarity and consistency.
  • Prepare and label product samples for internal quality control, third-party lab analysis, and sales or marketing purposes.

Secondary Functions

  • Support taproom operations during peak times, including keg changes, line cleaning, and pouring samples for customers.
  • Contribute to customer education initiatives by explaining the kombucha brewing process and flavor profiles to visitors or at promotional events.
  • Assist the R&D team in small-scale pilot batches to test new ingredients, cultures, and flavor combinations.
  • Participate in maintaining the overall cleanliness and organization of the production floor, warehouse, and cold storage areas.

Required Skills & Competencies

Hard Skills (Technical)

  • Foundational knowledge of fermentation science and microbiology.
  • Ability to accurately measure ingredients and follow complex recipes.
  • Experience with or ability to learn the use of lab equipment like pH meters, hydrometers, and refractometers.
  • Understanding of food safety principles, including HACCP, GMPs, and sanitation.
  • Competence in executing rigorous cleaning and sanitization procedures (CIP/SIP).
  • Meticulous data entry and record-keeping skills for production logs.
  • Mechanical aptitude for operating and troubleshooting basic production machinery.
  • Physical capability to handle the demands of a production environment, including standing for long periods and lifting up to 50 lbs.
  • Basic computer skills for inventory and data management (e.g., Microsoft Excel, Google Sheets).
  • Sensory evaluation skills for tasting and assessing beverage quality.

Soft Skills

  • Exceptional attention to detail and a commitment to precision.
  • A strong work ethic and the ability to perform repetitive tasks with consistency.
  • Eagerness to learn, ask questions, and receive constructive feedback.
  • Proactive problem-solving abilities and a can-do attitude.
  • Excellent verbal communication and teamwork skills.
  • Ability to work independently and manage time effectively.
  • Adaptability to a fast-paced and constantly evolving production environment.
  • Passion for kombucha, fermentation, and the craft beverage industry.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED.
  • Currently enrolled in, or a recent graduate of, a post-secondary program.

Preferred Education:

  • Actively pursuing or recently completed a Bachelor's or Associate's degree in a relevant field.

Relevant Fields of Study:

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

Experience Requirements

Typical Experience Range: 0-1 years of relevant experience.

Preferred:

  • Prior experience working in a commercial kitchen, brewery, winery, or food manufacturing facility is highly advantageous.
  • Demonstrable experience with homebrewing or other fermentation hobbies (e.g., making kefir, kimchi, sourdough) is a strong plus.
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