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Key Responsibilities and Required Skills for Kombucha Production Assistant

💰 $ - $

ManufacturingFood & BeverageProductionQuality AssuranceBrewing

🎯 Role Definition

The Kombucha Production Assistant supports daily kombucha brewing and packaging operations by executing production tasks, maintaining sanitary and safety protocols, monitoring fermentation and quality metrics (pH, Brix, temperature, CO2), and assisting with continuous improvement initiatives. This hands-on role requires a strong attention to detail, knowledge of fermentation fundamentals and food safety practices (GMP/HACCP/SQF), and the ability to operate or assist with kettles, fermenters, bottling/kegging equipment, and CIP systems.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Brewery or beverage production intern/assistant
  • Food production technician or line operator
  • Lab assistant in food microbiology or QC

Advancement To:

  • Kombucha Production Lead / Shift Lead
  • Head Brewer or Fermentation Specialist
  • Quality Assurance (QA) Supervisor or Production Manager

Lateral Moves:

  • Packaging Supervisor
  • Quality Control Technician
  • R&D Fermentation Technician

Core Responsibilities

Primary Functions

  • Operate and assist with the day-to-day brewing and batching of kombucha by preparing tea infusions, dosing sugar, managing yeast and SCOBY additions, and following standardized recipes and batch records to ensure consistent product quality.
  • Monitor and record fermentation parameters (temperature, pH, Brix/°Bx, gravity, and visual SCOBY health) at scheduled intervals, interpret trends, and escalate deviations from acceptable ranges to the Production Lead or QA team.
  • Manage and maintain starter cultures and SCOBY propagation under aseptic conditions, performing routine transfers, feedings, and sanitation to prevent contamination and ensure culture vitality.
  • Set up, operate, and perform basic troubleshooting on kettles, jacketed tanks, fermenters, plate heat exchangers, and inline blending equipment used in kombucha production.
  • Execute clean-in-place (CIP) and sanitization protocols for tanks, hoses, pumps, fittings, and production vessels using required chemicals and contact times; maintain CIP logs and cleaning validation records.
  • Conduct in-line and finished product quality checks including pH, soluble solids (Brix), total acidity, visual clarity, carbonation levels, and microbial plating where required; record observations and test results in the batch log.
  • Operate manual and automated filling, capping, labeling, and packaging lines for bottles, cans, and kegs; perform line changeovers, set tolerances, and participate in routine maintenance to minimize downtime.
  • Perform keg washing, sanitizing, filling, and pressurization operations to prepare kegs for distribution; ensure accurate lot coding and traceability for kegs and draft systems.
  • Assist with CO2 blending, pressure testing and carbonation control for kegged and packaged product; monitor dispensers, regulators, and CO2 usage logs to maintain consistent carbonation profiles.
  • Follow and enforce Good Manufacturing Practices (GMPs), HACCP plans, SQF/BRC guidelines and company SOPs to maintain food safety and regulatory compliance in production zones.
  • Complete accurate batch documentation, digital production records, and traceability paperwork; enter production data into ERP or production management systems and support audits by providing complete records.
  • Execute raw material receiving tasks including visual inspection, sampling, weighing, and proper storage of tea, sugar, cultures, flavors, and packaging materials; manage first-in, first-out (FIFO) inventory and report shortages.
  • Support sensory evaluation and flavor profiling by organizing and participating in routine taste panels, documenting sensory results, and assisting the R&D team with blend adjustments.
  • Maintain production area housekeeping, waste management, and recycling protocols; manage spent tea waste, yeast residuals, and other by-products according to environmental and company sustainability standards.
  • Assist with preventative maintenance and basic mechanical adjustments on pumps, valves, conveyors, and packaging equipment; coordinate repair needs and spare parts requisition with Maintenance teams to reduce downtime.
  • Implement allergen controls and sanitation segregation where required (e.g., flavored kombuchas with added ingredients), ensuring clean protocols to prevent cross contamination.
  • Provide training support for new production hires on SOPs, safety procedures, and equipment operation; document training completion and competency checks.
  • Participate in daily production huddles, capacity planning, and batch scheduling to align brewing output with sales forecasts and packaging windows.
  • Investigate out-of-specification (OOS) results and suspected contamination events by collecting samples, supporting root cause analysis, and executing containment actions per quality procedures.
  • Collaborate with Quality Assurance and R&D on small-batch pilots, process changes, and scale-up trials; help translate test protocols into repeatable shop-floor procedures.
  • Adhere to OSHA and workplace safety standards, utilize PPE correctly, perform routine safety checks, and report hazards, incidents, or near-misses promptly.
  • Support continuous improvement initiatives by identifying process inefficiencies, suggesting workflow optimizations, and participating in kaizen or 5S events focused on production and quality improvements.

Secondary Functions

  • Assist procurement and inventory teams with cycle counts, inventory reconciliation, and shelf-life monitoring to reduce waste and stockouts.
  • Prepare and ship microbiological and chemical samples to third-party labs as requested by QA, and maintain chain-of-custody documentation.
  • Support marketing and fulfillment by facilitating small-batch sampling, demo kits, and ensuring product labels meet regulatory and marketing specifications.
  • Maintain and update SOPs and work instructions with Production Lead and QA to reflect process improvements or regulatory updates.
  • Help schedule and coordinate external audits, regulatory inspections, and customer quality visits by preparing production records and supporting tour logistics.
  • Support ad-hoc cross-functional projects including sustainability initiatives, packaging trials, and supplier quality investigations.
  • Assist in implementing digital production tools (batch management, paperless logs, MES touchpoints) and provide feedback for workflow optimization.
  • Provide weekend or shift coverage as needed for fermentation monitoring, bottling runs, or urgent production tasks.

Required Skills & Competencies

Hard Skills (Technical)

  • Fermentation process monitoring and control (temperature, pH, Brix, gravity) with demonstrated ability to interpret trends and adjust processes.
  • SCOBY and starter culture maintenance, aseptic transfer techniques, and contamination prevention methods.
  • Operation and basic troubleshooting of kettles, fermenters, plate heat exchangers, pumps, and inline blending equipment.
  • Clean-in-place (CIP) and sanitation program execution, including cleaning validation and chemical handling.
  • Bottling, canning, capping, labeling, and kegging line operation and changeover experience.
  • Quality control sampling and basic lab testing skills: pH meter operation, refractometer (Brix), titratable acidity, and dissolved CO2 measurement.
  • Familiarity with GMP, HACCP, SQF/BRC food safety standards and documentation best practices.
  • Basic mechanical aptitude for preventative maintenance tasks (pump seals, valve adjustments, conveyor belts).
  • Experience with production record keeping, ERP/MES systems, and digital batch logs (or willingness to learn).
  • Allergen management and segregation in mixed-production environments.
  • Forklift or pallet jack operation and safe material handling (preferred or certified).
  • Sensory evaluation, flavor profiling, and participation in product development or R&D pilot runs.
  • Knowledge of waste disposal, recycling, and environmental controls for spent tea and fermentation by-products.
  • Ability to follow and update SOPs, batch recipes, and traceability systems.

Soft Skills

  • Strong attention to detail and focus on consistent quality, accuracy in documentation, and adherence to SOPs.
  • Clear verbal and written communication for batch reporting, shift handovers, and cross-team coordination.
  • Collaborative team player with experience working in fast-paced production environments and cross-functional meetings.
  • Problem-solving mindset with the ability to escalate complex fermentation or quality issues appropriately.
  • Time management and prioritization to meet production schedules and packaging windows.
  • Adaptability to changing production demands, multi-shift operations, and small-batch R&D testing.
  • Physical stamina and manual dexterity for lifting, standing for long periods, and operating production equipment.
  • Coachable, eager to learn fermentation science, and open to continuous improvement feedback.
  • Customer-focused attitude to support brand quality and consistent product delivery.
  • Safety-first mentality and commitment to creating a clean, compliant work environment.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or GED with relevant hands-on experience in food/beverage production or brewing.

Preferred Education:

  • Associate degree or technical certificate in Brewing Science, Fermentation Science, Food Science, Microbiology, or a related field.
  • Certifications such as ServSafe, HACCP, SQF practitioner, or brewing/fermentation-specific certificates are a plus.

Relevant Fields of Study:

  • Fermentation Science or Brewing Technology
  • Food Science, Food Microbiology, or Applied Microbiology
  • Chemistry, Biology, or Environmental Science
  • Beverage Production Management

Experience Requirements

Typical Experience Range:

  • 0–3 years in beverage production; 1+ year preferred in kombucha, brewery, or fermented beverage operations.

Preferred:

  • 2+ years hands-on experience in kombucha or other fermented beverage production, including experience with SCOBY culture maintenance, CIP systems, and packaging lines.
  • Prior exposure to GMP/HACCP-driven production and digital batch record systems.
  • Previous experience supporting scale-up projects, pilot batches, or recipe development is strongly preferred.
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