Key Responsibilities and Required Skills for Kombucha Production Worker

🎯 Role Definition

The Kombucha Production Worker is a hands-on role at the heart of the kombucha manufacturing process. This position is responsible for executing the day-to-day production tasks, from brewing the initial sweet tea to packaging the final, fermented product. Operating within a dynamic, fast-paced food-grade facility, this individual ensures that every batch meets stringent quality, safety, and consistency standards. The role requires a blend of physical stamina, meticulous attention to detail, and a passion for the craft of fermentation. Success in this position is critical for maintaining product integrity, production efficiency, and overall brand reputation.

📈 Career Progression

Typical Career Path

Entry Point From:

Food Service Worker or Barista with an interest in production.
Warehouse Associate or General Laborer from a manufacturing setting.
Passionate Homebrewer or home fermenter looking to scale up their skills.

Advancement To:

Lead Production Worker or Production Shift Lead
Brewer / Fermentation Specialist
Cellar Manager or Production Supervisor
Quality Control Technician

Lateral Moves:

Packaging & Canning Line Operator
Warehouse & Logistics Coordinator

Core Responsibilities

Primary Functions

Execute the hot-side brewing process, which includes the precise weighing, measuring, and combination of raw ingredients like tea and sugar to create the sweet tea base for fermentation.
Manage the complete fermentation cycle, from inoculating the sweet tea with the SCOBY (Symbiotic Culture of Bacteria and Yeast) to monitoring its progress through to completion.
Perform rigorous and consistent quality control checks throughout the entire production process, including measuring and recording pH, Brix, temperature, and titratable acidity (TA).
Operate, monitor, and troubleshoot automated and semi-automated packaging equipment, including canners, bottlers, and kegging machinery, to ensure efficient and safe operation.
Skillfully transfer kombucha between fermentation vessels, brite tanks, and packaging lines using pumps, hoses, and clamps while adhering to strict sanitation protocols.
Prepare and add flavorings, such as fruit purees, juices, and extracts, to the fermented kombucha base according to precise recipe specifications to create finished products.
Execute Clean-in-Place (CIP) and Clean-out-of-Place (COP) procedures for all tanks, hoses, and processing equipment to maintain a sterile production environment.
Maintain meticulous and accurate records for each production batch, including brew logs, fermentation data, quality control measurements, and ingredient lot tracking.
Conduct sensory analysis on in-process and finished products to identify any deviations from the desired flavor, aroma, and carbonation profiles.
Manage the health and inventory of the SCOBY, ensuring the culture remains robust and viable for consistent and high-quality fermentation results.
Safely operate a forklift and pallet jack to move raw materials, packaging supplies, and finished goods throughout the production facility and warehouse.
Strictly adhere to all Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs), and company safety policies to ensure a safe and compliant workspace.
Assist in the carbonation process, ensuring the finished kombucha is carbonated to the precise levels required for each product specification.

Secondary Functions

Contribute to the management of raw material and packaging inventory, performing regular counts and communicating needs to the supply chain team.
Support the receiving and proper storage of incoming materials, verifying quantities and checking for any damage or quality issues upon arrival.
Participate actively in process improvement initiatives by providing feedback and suggestions for enhancing efficiency, quality, and safety on the production floor.
Maintain the general cleanliness, organization, and readiness of the entire production space, including floors, drains, and storage areas.
Assist in the training and onboarding of new production team members, demonstrating proper techniques and adherence to safety and quality protocols.
Prepare and package product samples for internal evaluation, laboratory testing, and sales or marketing purposes.
Perform routine preventative maintenance on production equipment to minimize downtime and ensure longevity.
Collaborate effectively with team members across different shifts and departments, including Quality Assurance and Warehousing, to ensure smooth operational flow.

Required Skills & Competencies

Hard Skills (Technical)

Fermentation Knowledge: A solid foundational understanding of the fermentation process, including the role of yeast and bacteria, and factors that influence it like temperature and pH.
Sanitation Procedures (CIP/COP): Proficiency in cleaning and sanitizing food-grade equipment, tanks, and parts to prevent cross-contamination.
Equipment Operation: Experience operating production machinery such as pumps, filters, canning/bottling lines, and keg washers.
Quality Control Testing: Ability to use and calibrate laboratory instruments like pH meters, refractometers (Brix), and thermometers to monitor product quality.
Forklift Operation: Certified or able to be certified to safely operate a forklift for moving heavy materials and pallets.
Accurate Record-Keeping: Skill in maintaining detailed and legible batch logs, inventory sheets, and quality assurance documentation.

Soft Skills

Attention to Detail: Meticulous and thorough in all tasks, from measuring ingredients to monitoring fermentation data, to ensure product consistency.
Problem-Solving: The ability to identify, troubleshoot, and resolve minor equipment malfunctions or process deviations in a timely manner.
Teamwork & Collaboration: A cooperative mindset with excellent communication skills to work effectively as part of a production team.
Time Management: Strong organizational skills to manage multiple tasks and prioritize responsibilities effectively in a fast-paced environment.
Strong Work Ethic: A reliable, self-motivated individual who can work independently and takes pride in the quality of their work.
Adaptability: Flexibility to adapt to changing production schedules, recipes, and priorities.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED.

Preferred Education:

Certificate or Associate's Degree in a relevant field.

Relevant Fields of Study:

Fermentation Science
Food Science or Culinology
Brewing Technology
Biology or Chemistry

Experience Requirements

Typical Experience Range: 1-3 years of experience in a relevant production environment.

Preferred: Direct experience within a commercial brewery, winery, cidery, or other food/beverage manufacturing facility is highly valued. A demonstrated passion for kombucha or other fermented products is a significant plus.