Key Responsibilities and Required Skills for Kombucha Technician Assistant

🎯 Role Definition

The Kombucha Technician Assistant supports small- to medium-scale kombucha production by assisting with brewing, fermentation management, quality assurance, sanitary operations, and packaging. This role works closely with head brewers and quality teams to maintain consistent flavor, safety, and throughput while following Good Manufacturing Practices (GMP), HACCP principles, and company SOPs. Ideal candidates are detail-oriented, safety-first, and comfortable performing both hands-on brewery floor work and accurate production recordkeeping.

📈 Career Progression

Typical Career Path

Entry Point From:

Production Assistant / Brewery Assistant
Food or Beverage Production Operator
Microbiology Lab Assistant or Food Service Technician

Advancement To:

Kombucha Technician / Brewer
Lead Brewer or Production Supervisor
Quality Assurance Technician / QA Manager
Operations Manager within craft beverage or fermentation companies

Lateral Moves:

Packaging Supervisor
Lab Technician (microbiology / quality)
Sanitation / CIP Specialist

Core Responsibilities

Primary Functions

Execute daily brew schedules including formulation of tea bases, sugar dosing, inoculation with SCOBY or starter liquid, and proper vessel filling to achieve target batch sizes and cycle times.
Monitor and control fermentation parameters—temperature, pH, Brix (sugar), dissolved oxygen and CO2—using handheld meters, inline sensors, and batch logs to ensure product consistency and safety.
Perform routine pH and refractometer (Brix) testing on raw materials, in-process samples, and finished kombucha to verify fermentation progress and compliance with specifications.
Prepare and handle SCOBY cultures and starters under aseptic techniques and SOPs to prevent contamination and maintain healthy mother cultures.
Assist with calibration and verification of production instruments (pH meters, refractometers, CO2 testers, temperature probes) and maintain calibration logs according to QA schedules.
Carry out sanitation, cleaning-in-place (CIP) cycles, and manual cleaning of tanks, transfer lines, valves, pumps, and packaging equipment using approved detergents and sanitizers to meet GMP standards.
Set up, operate, and troubleshoot filling, capping, and sealing equipment for bottles, cans, and kegs; perform in-line checks for fill volumes and package integrity.
Conduct in-process and finished product sampling for microbiological and sensory analysis; prepare samples and maintain chain-of-custody and sample logs for external or internal labs.
Maintain accurate production records including batch sheets, yield calculations, deviations, waste logs, and corrective actions in both paper and electronic formats.
Assist with cold-chain handling and storage of finished kombucha—managing refrigeration, stock rotation (FIFO), and temperature monitoring for product quality.
Support secondary fermentation and flavor additions: dosing of flavors, juices, fruit purées, or natural extracts while tracking recipe integrity and allergen labeling.
Help manage CO2 capture and monitoring systems, including degassing or carbonation steps, CO2 safety checks, and venting procedures to comply with safety protocols.
Execute raw material receiving checks—verifying supplier paperwork, performing organoleptic checks, and updating inventory systems for tea, sugar, flavorings, and packaging materials.
Perform visual and sensory inspections for clarity, off-flavors, turbidity, sediment, and carbonation level to identify quality trends and escalate issues to QA or head brewer.
Follow HACCP and GMP procedures during all production steps; identify and document critical control points (CCPs) and adhere to corrective action plans when deviations occur.
Participate in routine environmental monitoring and swabbing programs, and assist in maintaining microbiological control logs and remediation actions as needed.
Train and mentor temporary staff or new hires on SOPs, safety procedures, and basic fermentation practices while ensuring adherence to quality standards.
Assist with small-scale lab tasks such as plating, media preparation, and simple microbiology under supervision (if facility scope permits), and coordinate with external labs for advanced testing.
Operate basic production equipment: centrifugal pumps, transfer hoses, inline filters, strainers, and simple mechanical valves, ensuring safe lock-out/tag-out and mechanical integrity.
Maintain and organize production areas and toolkits, ensuring materials are labeled, stored properly, and production areas are free of cross-contamination risks.
Manage and document waste streams, spent tea, yeast/bacterial biomass, and cleaning chemical disposal in compliance with local environmental and waste regulations.
Support product traceability efforts by maintaining lot codes, label control, and finished goods documentation to enable rapid recall or quality investigations.
Assist in recipe scaling and small experimental pilot batches for R&D or seasonal flavors; accurately document adjustments and results to inform process optimization.
Participate in continuous improvement efforts by recommending process, equipment, or layout changes to improve throughput, reduce waste, or enhance product stability.
Maintain a strong focus on workplace safety: follow OSHA guidelines, use PPE (gloves, goggles, respirators when required), and report safety incidents or near misses promptly.

Secondary Functions

Coordinate with purchasing and inventory teams to forecast material needs and minimize production downtime due to shortages.
Assist marketing and sales teams with small-batch sample fulfillment, label verifications, and seasonal product trials.
Support packaging line changeovers, label and code printing verification, and ensure finished goods packaging meets retail and distributor specifications.
Participate in cross-departmental meetings (QA, R&D, Operations) to provide production feedback and input on new product launches or process refinements.
Help maintain training documentation and update SOPs when processes evolve or when new equipment is introduced.
Provide customer-facing support at taproom or retail events when required, including product knowledge, pouring, and basic handling to represent production quality standards.
Assist in basic maintenance tasks and preventive maintenance checklists for production equipment under supervision of maintenance staff or lead technician.
Support sustainability initiatives such as composting spent tea, recycling packaging, and reducing water and chemical use where practical.

Required Skills & Competencies

Hard Skills (Technical)

Hands-on kombucha brewing and fermentation operations experience including SCOBY handling and starter management.
Measurement and instrumentation: accurate pH meter, refractometer (Brix), dissolved oxygen, and CO2 monitoring.
Basic microbiology sampling and aseptic sample handling; familiarity with environmental swabs and lab chain-of-custody procedures.
Quality control and QA fundamentals: batch records, deviation reporting, CCP monitoring, and basic root cause documentation.
Sanitation and CIP processes for beverage production including knowledge of caustic, acid, and sanitizer dosing and contact times.
Operation of packaging equipment: bottle/can filling, capping, seaming, labeling, and line changeovers.
Understanding of food safety systems: GMP, HACCP, SQF/GFSI awareness and experience following SOPs for regulated beverage production.
Basic troubleshooting and mechanical aptitude for pumps, hoses, valves, and pumps used in small production lines.
Cold storage management and temperature control for fermented beverages.
Inventory and raw material receiving with lot control, FIFO, and basic inventory software experience (ERP basics).
Basic sensory evaluation skills—recognizing fermentation off-flavors, turbidity issues, and carbonation defects.
Record keeping with attention to detail: batch sheets, calibration logs, sanitation manifests, and production reporting.
Familiarity with OSHA safety standards, lockout/tagout procedures, and PPE best practices.
Basic math for recipe scaling, dilution calculations, yield percentage, and dosing calculations.

Soft Skills

Strong attention to detail and accuracy in both hands-on production and documentation.
Clear communication skills to collaborate with brewers, QA, R&D, and packaging teams.
Problem-solving mindset with ability to escalate and document quality or safety issues promptly.
Time management and ability to prioritize tasks in a fast-paced production environment.
Team-oriented attitude, supportive of cross-training and seasonal staffing needs.
Adaptability to changing recipes, seasonal production volumes, and process improvements.
Dependability and strong work ethic with consistent attendance and ability to work flexible shifts.
Commitment to food safety culture and continuous learning about fermentation science.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED with relevant hands-on production or foodservice experience.

Preferred Education:

Associate’s degree or certificate in Brewing Science, Fermentation Science, Food Science, Microbiology, or a related technical field.

Relevant Fields of Study:

Fermentation Science / Brewing Technology
Food Science / Food Technology
Microbiology / Biology
Chemical or Bioprocess Technology
Quality Assurance / Food Safety

Experience Requirements

Typical Experience Range:

0–3 years in beverage or food production, with demonstrated hands-on brewing or fermentation exposure.

Preferred:

1–3 years specifically in kombucha, craft beverage, or brewery/fermenter operations with documented experience in fermentation monitoring, sanitation/CIP, and packaging operations.