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Kombucha Specialist Assistant

💰 $36,000 - $52,000 / year

Food & BeverageProductionQuality AssuranceCraft BeverageR&D

🎯 Role Definition

The Kombucha Specialist Assistant supports the kombucha production team by executing daily fermentation operations, maintaining starter cultures (SCOBY), performing quality control testing, assisting with packaging and bottling runs, and ensuring food-safety compliance. This role is focused on consistent product quality, accurate batch records, sanitation, and continuous improvement of recipes and processes.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Production Assistant / Packaging Associate in beverage or food manufacturing
  • Lab Technician or Microbiology Technician with food/beverage experience
  • Barista or Taproom Staff with fermentation interest

Advancement To:

  • Kombucha Production Lead / Head Brewer
  • Quality Assurance (QA) / Food Safety Supervisor
  • Operations Manager or Beverage Production Manager
  • R&D / Product Development Specialist (fermentation-focused)

Lateral Moves:

  • Beverage QA Technician
  • Food Safety Coordinator
  • Packaging Line Supervisor

Core Responsibilities

Primary Functions

  • Oversee daily kombucha fermentation cycles across multiple vessels: prepare sweet tea, pitch SCOBY/starter liquid, monitor temperature, and follow standard operating procedures to ensure consistent fermentation profiles.
  • Maintain and cultivate healthy SCOBY and starter cultures: perform routine inspections, manage mother culture propagation, and troubleshoot contamination or culture decline with aseptic technique.
  • Conduct and document routine quality control tests on each batch, including pH, Brix/°Bx, total acidity, dissolved CO2, and visual/microbiological inspections; log results in batch records and the quality tracking system.
  • Operate, set up, and sanitize kettles, heat exchangers, tanks, fermenters, pumps, and filtration equipment in compliance with GMP and CIP protocols to maintain product integrity.
  • Prepare and maintain accurate batch records, lot codes, run logs, and production worksheets; ensure traceability from raw materials to finished goods for recall readiness and audit compliance.
  • Assist with small- and large-scale bottling and canning runs: line setup, filling, capping, sealing, labeling, and packaging, including monitoring fill levels, carbonation targets, and line speed.
  • Monitor and control carbonation and secondary fermentation parameters for kegging, bottling, and resealable packaging to meet style specifications and shelf-stability requirements.
  • Execute sanitation and cleaning schedules for production and lab areas, including chemical handling, measuring and verifying cleaning agent concentrations, and documenting completed sanitation tasks.
  • Support in-house and external lab sample preparation for microbial analysis, plating, and third-party testing; coordinate sample shipment and follow up on results.
  • Assist with sensory evaluation panels: prepare samples, document tasting notes, calibrate tasting teams, and translate sensory feedback into actionable process adjustments.
  • Implement and follow HACCP, SQF, BRC, or other food safety program requirements; participate in internal audits and support third-party certification activities.
  • Manage and rotate inventory of raw materials (tea, sugars, flavorings, cultures), packaging supplies, and cleaning chemicals; perform cycle counts and communicate replenishment needs.
  • Troubleshoot production issues in real-time (contamination events, off-flavors, equipment malfunctions) and escalate to senior staff with clear observations, steps taken, and recommended corrective actions.
  • Support recipe execution and scaling efforts: assist in precise ingredient weighing, temperature charts, and timing adjustments when moving from pilot to production scale.
  • Maintain and calibrate production and lab equipment (pH meters, refractometers, CO2 meters, thermometers); log calibration and maintenance records.
  • Enforce safety protocols on the production floor, including PPE use, lockout/tagout procedures, and safe chemical handling to reduce workplace hazards.
  • Train new production staff on SOPs, sanitation, batch records, and basic fermentation principles; provide hands-on guidance to ensure consistent product outcomes.
  • Collaborate with quality and R&D teams to run pilot tests for new flavors, adjuncts, or process changes; prepare test batches, record data, and summarize findings.
  • Coordinate with procurement and suppliers to ensure quality of incoming ingredients (tea leaves, sugars, flavor extracts), validate certificates of analysis, and resolve supplier quality issues.
  • Assist taproom or sales team by supporting product pull for events, conducting tours or educational sessions about fermentation and kombucha safety, and answering customer product questions when needed.
  • Monitor shelf-life and stability data for finished goods; assist in managing rotation and disposition of out-of-spec inventory and coordinate rework or disposal under QA direction.
  • Maintain an organized and compliant digital and physical filing system for SOPs, batch records, COA documents, lab reports, and corrective action logs.
  • Participate in continuous improvement projects to improve yield, reduce rework, optimize flavor consistency, and lower production costs through lean manufacturing principles.
  • Coordinate basic maintenance requests for production equipment, document issues, and work with technicians or vendors for preventive or corrective repairs.
  • Support regulatory labeling compliance by checking ingredient lists, nutritional info, and allergen statements; assist with label proof checks prior to production runs.

Secondary Functions

  • Participate in cross-functional meetings with sales, marketing, and R&D to align production capacity with new product launches and promotional programs.
  • Assist in preparing documentation and materials for external audits and customer or distributor quality inquiries.
  • Support small-scale research trials, data entry, and statistical analysis of fermentation metrics to inform recipe optimization and shelf-life studies.
  • Provide backup support for taproom operations during high-volume events, including product sampling, education, and compliance with on-site safety policies.
  • Help draft and update SOPs and training materials based on process changes, audit feedback, or safety improvements.

Required Skills & Competencies

Hard Skills (Technical)

  • Practical fermentation management: hands-on experience preparing and managing kombucha or similar fermented beverages from kettle to package.
  • SCOBY and starter culture cultivation, propagation, and aseptic handling techniques.
  • Food safety programs: familiarity with HACCP, GMP, SQF, BRC or equivalent standards and their documentation requirements.
  • Quality control testing: pH measurement, refractometer/Brix readings, titratable acidity, CO2 measurement, and basic microbiological sampling.
  • Bottling and canning line operation: setup, changeovers, fill-level control, and basic troubleshooting.
  • Sanitation and CIP/COP procedures, safe chemical dilution and use, and sanitation log maintenance.
  • Equipment operation and basic maintenance for pumps, valves, tanks, heat exchangers, and temperature control units.
  • Use and calibration of lab instruments: pH meters, refractometers, dissolved CO2 meters, thermometers, and balances.
  • Inventory management and raw-material handling for perishable and hygroscopic inputs (tea, sugar, botanicals).
  • Batch record keeping, lot traceability, and compliance documentation for audits and recalls.
  • Basic sensory analysis methods and ability to communicate sensory deviations to R&D/QA teams.
  • Familiarity with allergen labeling, ingredient declarations, and basic nutritional labeling concepts.
  • Computer literacy including production management systems, Excel for data logging, and digital record-keeping tools.

Soft Skills

  • Strong attention to detail and commitment to producing consistent, safe products.
  • Clear verbal and written communication skills for cross-team collaboration and record documentation.
  • Problem-solving mindset with the ability to diagnose production and quality issues under time pressure.
  • Team player attitude; able to work closely with production, QA, R&D, and sales teams.
  • Time management and organizational skills to prioritize production tasks and cleaning schedules.
  • Adaptability to rapidly changing production demands in craft or startup beverage environments.
  • Teaching and coaching ability to train new employees on SOPs and safe work practices.
  • Accountability and integrity in handling traceability and compliance documentation.
  • Customer-facing aptitude for taproom interactions and educational tours.
  • Initiative and continuous improvement orientation: willing to propose, trial, and iterate process enhancements.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or equivalent; demonstrable hands-on experience in beverage or food production accepted in lieu of formal education.

Preferred Education:

  • Associate or Bachelor's degree in Food Science, Fermentation Science, Microbiology, Brewing Science, Biology, or related field.

Relevant Fields of Study:

  • Food Science
  • Microbiology
  • Fermentation Science / Brewing Science
  • Chemistry
  • Biology
  • Culinary Arts with beverage specialization

Experience Requirements

Typical Experience Range: 1–3 years of hands-on experience in beverage fermentation or food/beverage production; entry-level candidates with internship or strong relevant retail/production experience may be considered.

Preferred:

  • 2–5 years kombucha, beer, cider, or fermented beverage production experience.
  • Prior exposure to HACCP implementation, QA/QC testing, and bottling operations.
  • Certifications such as ServSafe, HACCP certification, or related food safety credentials are a plus.
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