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Key Responsibilities and Required Skills for Kombucha Technician

💰 $ - $

Food & Beverage ProductionManufacturingQuality AssuranceArtisan Production

🎯 Role Definition

The Kombucha Technician is the hands-on guardian of the fermentation process, blending artistry with scientific precision to craft high-quality, consistent, and delicious kombucha. This role is the backbone of production, responsible for every stage of the kombucha's journey—from brewing the initial sweet tea to managing the symbiotic culture of bacteria and yeast (SCOBY), monitoring fermentation, and ensuring the final product meets exacting quality and safety standards. This isn't just about following a recipe; it's a dynamic position that requires a keen palate, a meticulous eye for detail, and a genuine passion for the living craft of fermentation. This individual ensures that every bottle or keg delivered to consumers is a perfect representation of the brand's commitment to quality.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Production or Brewery Assistant: Gaining foundational skills in a fast-paced, regulated manufacturing setting.
  • Food Production Worker: Experience with food safety, sanitation, and large-scale recipe execution.
  • Cellar Hand (Winery/Brewery): Familiarity with tanks, pumps, sanitation, and the principles of fermentation.
  • Lab Technician (Food/Bev): Background in quality control testing, sample collection, and precise measurement.

Advancement To:

  • Lead Kombucha Brewer / Lead Technician: Supervising a team, managing production schedules, and taking ownership of process optimization.
  • Production Manager: Overseeing all aspects of the production facility, including staffing, budgeting, and long-term planning.
  • Quality Assurance Manager: Focusing exclusively on product quality, safety, and regulatory compliance, managing the facility's lab and QC programs.
  • Head of R&D / Product Development: Leading the creation of new flavors, experimenting with new techniques, and driving innovation.

Lateral Moves:

  • Cellar Technician (Brewery/Winery): Applying fermentation and sanitation skills to beer or wine production.
  • Fermentation Specialist: Focusing on other fermented products like kimchi, sauerkraut, or cultured dairy.
  • Quality Control Specialist: Specializing in the laboratory and quality systems side of the beverage industry.

Core Responsibilities

Primary Functions

  • Execute the hot-side production process, including the precise measurement, heating, and steeping of tea and sugar to create the sweet tea base according to strict recipe specifications.
  • Manage, propagate, and maintain the health and viability of the Symbiotic Culture of Bacteria and Yeast (SCOBY) and starter liquid inventory.
  • Inoculate large batches of sweet tea with the SCOBY and starter liquid to initiate the primary fermentation process according to standard operating procedures (SOPs).
  • Diligently monitor active primary and secondary fermentation batches, tracking key metrics such as pH, temperature, Brix, and titratable acidity (TA) to guide the product towards the desired flavor profile.
  • Perform daily sensory analysis (organoleptic testing) at various stages of production to assess flavor, aroma, and carbonation development, ensuring it aligns with brand standards.
  • Operate, maintain, and troubleshoot production equipment including pumps, hoses, heat exchangers, filters, centrifuges, and brite tanks.
  • Execute rigorous Clean-In-Place (CIP) and Sanitize-In-Place (SIP) procedures for all fermentation vessels, brite tanks, lines, and processing equipment to prevent contamination.
  • Accurately and meticulously document all production activities, measurements, ingredient lot numbers, and process deviations in batch records and digital production logs for full traceability.
  • Harvest mature kombucha, carefully separating the liquid from the SCOBY pellicle and transferring it for secondary fermentation, flavoring, or finishing.
  • Prepare and add flavorings, fruit purees, or juices for secondary fermentation, ensuring accurate dosage, proper mixing, and adherence to the recipe.
  • Manage the carbonation process, either through forced carbonation in a brite tank or through precise bottle conditioning, to achieve target CO2 volumes consistently.
  • Operate packaging equipment, including kegging machines, bottling lines, or canning lines, while performing quality checks for fill levels, seals, and date codes.
  • Conduct regular quality control checks on incoming raw materials, including tea, sugar, water chemistry, and flavor ingredients, to ensure they meet quality specifications.
  • Follow all established Good Manufacturing Practices (GMPs), safety protocols (including LOTO), and HACCP plan guidelines to ensure food safety and regulatory compliance.
  • Troubleshoot common fermentation issues, such as mold contamination, off-flavors, or stalled fermentation, and implement documented corrective actions in collaboration with the Quality team.

Secondary Functions

  • Collaborate with the research and development team to execute pilot batches for new flavors or process improvements, providing critical feedback and detailed notes.
  • Assist in training new production team members on standard operating procedures, safety protocols, and correct equipment operation.
  • Calibrate, clean, and maintain essential lab equipment, including pH meters, refractometers, and thermometers, to ensure consistently accurate readings.
  • Participate in the facility's routine and preventative maintenance programs on production equipment to minimize downtime and ensure long-term operational efficiency.
  • Support inventory management by assisting in regular stock counts of raw materials and finished goods, communicating reorder needs to the supply chain team.

Required Skills & Competencies

Hard Skills (Technical)

  • Fermentation Management: A strong, practical understanding of the biological and chemical processes in kombucha fermentation, including the symbiotic relationship between yeast and bacteria and how to influence it.
  • Quality Control Testing: Proficiency in using laboratory equipment to consistently and accurately measure pH, Brix (sugar content), Titratable Acidity (TA), and potentially alcohol by volume (ABV).
  • Sanitation & CIP Procedures: Expertise in the principles and execution of cleaning and sanitizing food-grade equipment, tanks, and lines to ensure microbial stability and product safety.
  • Mechanical Aptitude: Skill in operating, disassembling, reassembling, and troubleshooting common beverage production equipment like pumps, filters, and packaging machinery.
  • HACCP & GMP Knowledge: A solid, working understanding of Hazard Analysis and Critical Control Points and Good Manufacturing Practices as they apply within a commercial food production facility.
  • Meticulous Record Keeping: The ability to maintain clear, accurate, and detailed documentation for batch records, sanitation logs, and quality checks, which is critical for traceability and compliance.

Soft Skills

  • Extreme Attention to Detail: A critical eye for spotting subtle changes during fermentation, ensuring precise measurements in a large-scale environment, and maintaining immaculate cleanliness.
  • Systematic Problem-Solving: The ability to logically diagnose and resolve production issues, from equipment malfunctions to unexpected fermentation outcomes, in a calm and efficient manner.
  • Teamwork & Communication: The capacity to work effectively with other technicians, quality assurance personnel, and management, and to communicate technical information clearly and concisely.
  • Time Management & Organization: The skill to manage multiple batches, processes, and cleaning cycles simultaneously in a dynamic, fast-paced production environment without sacrificing quality.
  • Sensory Evaluation: A developed palate and sense of smell to professionally evaluate product quality, identify desirable or undesirable characteristics, and provide constructive feedback.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED equivalent.

Preferred Education:

  • Associate's or Bachelor's Degree in a relevant scientific field.

Relevant Fields of Study:

  • Food Science
  • Microbiology
  • Brewing and Fermentation Science
  • Chemistry
  • Culinary Arts

Experience Requirements

Typical Experience Range:

  • 1-3 years of hands-on experience in a relevant production environment.

Preferred:

  • Direct experience in a commercial kombucha, beer, or wine production facility is highly desirable. A strong background working within a regulated food and beverage environment (e.g., GFSI, FDA) and a passion for fermented foods and beverages are significant assets.
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