Fermentation Specialist

Job Details

The Fermentation Specialist will assist the BrewOps team, acting as a specialist on tasks related to fermentation and fermentation management. This includes monitoring fermentations, yeast health, yeast propagations, pitching, capping, crashing, and helping to coordinate the other BrewOps team as it relates to managing fermentations and yeast health.

This role will be responsible for monitoring and managing yeast propagation vessels, pumps, hoses, and brinks. The Fermentation Specialist will be expected to make improvements to the yeast management workflow to maximize value to our customers and eliminate waste, maintain a safe, clean, and sanitary environment throughout the brewery.

At Ninkasi, we take our core values very seriously. All team members are expected to embrace and embody these values each and every day:

• One team
• Quality output in everything we do
• Creative pursuit of mastery
• Integrity in our actions
• Successful integration of work and life

• Communicate regularly and efficiently with Ninkasi staff, including an ongoing direct working relationship with the Lab, BrewOps, and Production Scheduling teams to provide scheduling needs for brewing, yeast health, harvests, pitches, and propagations.
• Attend daily and weekly quality and scheduling meetings.
• Provide weekly yeast outlook and planning reports.
• Maintain a clean and safe workspace in the lab.
• Provide a healthy, clean yeast supply for brewing needs.
• Be available off shift for questions or consultation.
• Schedule, propagations, wort/oxygen feeds, pitches, harvests and pulls.
• Daily management of the Fermentation Tracker, including daily gravities, tank capping, crashing, diacetyl testing, dry hop scheduling and assistance, and temperature and pressure monitoring
• Act as subject matter expert for yeast propping, cell counts, yeast pitching and coordination of yeast handling systems (C-flasks, props, brinks, pumps, hoses, and other equipment)
• Coordinate fermentation management schedule for days not on site for members of the BrewOps crew to execute.
• Perform CIP’s and ongoing preventative maintenance on yeast management equipment (pumps, props, brinks, etc.)
• Maintain accurate paperwork and log data for yeast tracking, yeast inventory and scheduling.
• Perform all tasks in an efficient, safe and productive manner
• Maintain supplies and equipment necessary to do the job
• Arrive to each shift on time with a positive attitude.
• Continuously evolve the position as the needs of the team change
• Assist with other cellar activities and other departments when necessary.

• Contribute to SOP improvement when necessary; we are constantly evolving!
• Work autonomously and manage time efficiently to complete the duties required of each shift in a dynamic environment.
• Complete all necessary documentation accurately and on time.
• Troubleshoot equipment/process issues as they arise; present solutions to accomplish team goals.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is frequently required to stand; walk; sit for long periods of time; use hands to handle or feel objects, tools, or controls; talk; and hear.

While performing the duties of this job, the employee is required to reach with hands and arms; lift; carry; climb or balance; stoop, kneel, crouch, or crawl. The employee will regularly lift and/or move up to 55 pounds up flights of stairs, and be able to move kegs with assistance, which weigh close to 165 pounds.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may he made to enable individuals with disabilities to perform the essential functions.

This position works between laboratory, warehouse, and production floor spaces. The noise level in the work environment is moderate to loud most of the time. The temperature in the production and warehouse spaces vary, and include non-climate controlled spaces as well as refrigerated spaces.

Please Note: This Job Description is neither definitive nor restrictive and may be modified to meet changing needs.

Desired Minimum Qualifications

• Education: High School Diploma or equivalent. Preference given to those with previous yeast management experience, and/or 4-year college degree in a related field.
• Experience: 2 years in a similar position monitoring, planning and documenting fermentation
• Intermediate knowledge of using Microsoft Excel and other data management software.
• Strong communication and documentation skills
• A love for producing the highest quality product is an absolute must!