What are the responsibilities and job description for the Brewer I position at Uinta Brewing?
JOB DESCRIPTION – BREWER I
Department: Brewing
Reports to: Brewing Supervisor
FLSA Status: Hourly, Non-Exempt
Position Summary:
The Brewer I is responsible for many aspects of the brewing process including raw material handling; old-school manual wort production; new-school automated wort production; cellar operations including filtration, clarification, clean in place (CIP), COP, general cleaning, sanitation, forklift operation; various quality assurance methods, various research and development analytics; and beer evaluation. The ideal candidate will be knowledgeable in technical recipe design and development, and proficient in brew house, cold block, yeast, and filtration management. The person in this role will have a can-do attitude and a hands-on approach to assist in implementing all aspects of the brewing process. This role will work closely with our brewing and production teams to ensure that we're brewing quality craft beers.
This is a Mon- Thurs, 10 hr. typically 5:00am – 3:00pm
Essential Functions:
Implement and maintain all parts of the brewing process to complete all aspects of yeast pitching, fermentation temperatures, clarity, microbiological stabilization, and bottle conditioning.
This process flow includes maintaining sensory, flow rates and volumes, process times and temperatures, pH levels, density measures, and other parameter settings. Add raw materials per recipe (malt, hops, yeast etc.).
Monitor raw materials inventory levels.
Work directly with senior production and brewery staff to improve on efficiencies and ensure the quality and craftsmanship of our beers.
Communicate effectively with brewing and production teams regarding the status of the process flow and consistency.
Conduct and ensure daily cleaning of all work areas within brewing (5S) - clean vessels, pipes, valves, heat exchangers, flow meters, and sensors to ensure a sanitary and non-contaminated process.
Follow and grow Uinta’s “Safety First” program - adhere to OSHA and NBB safety regulations and practices to ensure a safe and productive work environment. Handle in a safe manner all chemicals used in brewing.
Perform routine preventative maintenance and troubleshooting maintenance on process manufacturing equipment when scheduled or needed.
Engage in quality assurance activities to ensure products meet quality assurance specifications and standards.
Engage in research and development activities to continually improve upon quality of product and process.
Support new ideas for process improvement and help implement them.
Job Competencies:
PRODUCTIVITY
Manages a high workload and a variety of responsibilities, prioritizes tasks, develops good work procedures, manages time and efficiency, handles information flow.
TEAMWORK
Meets all team deadlines and responsibilities.
Listens to others and values opinions.
Helps team leader to meet goals, welcomes newcomers and promotes a team atmosphere.
RESULTS FOCUS
Targets and achieves results, sets challenging goals, prioritizes tasks, overcomes obstacles, accepts accountability, sets team standards and responsibilities.
Ensures accuracy & completion of work, focuses on desired result.
QUALITY
Is attentive to detail and accuracy, is committed to excellence, looks for improvements continuously, monitors quality levels, finds root cause of quality problems, acts on quality problems.
DEPENDABILITY
Meets commitments, works independently, accepts accountability, handles change, sets personal standards, stays focused under pressure, meets attendance/punctuality requirements.
Qualifications:
Candidates must be 21 years of age or older.
Background in wort production, cellar operations, general brewery work, all grain homebrewing, general production work, food processing, and/or science coursework is preferred.
Basic knowledge or aptitude to learn brewing science.
Basic knowledge and aptitude in the areas of math, physics, chemistry, microbiology.
Mechanical aptitude/skills/knowledge a must - Solid working knowledge of equipment with multiple logic functions and capabilities requiring specialized training.
Ability to read and understand a variety of scientific instruments and calculations.
Understanding of Good Manufacturing Practices (GMP) and Food Safety standards.
Must be flexible in scheduling. Candidates may be scheduled for day, evening, night, or weekend brewhouse or cellar shifts.
Ability to multi-task while being quality- and detail-focused.
Adaptable to changing priorities, and ability to work well under pressure.
Ability to work both independently and in small work teams.
Exercise initiative and judgment as well as make decisions with the scope of assigned authority.
Interpret and understand policies and relate them to others.
Read, analyze, and interpret periodicals, journals, technical procedures and/or government regulations as needed.
Disclaimer: Physical working conditions are required with this position. Working in, on, and around vessels and pipes under pressure containing air, CO2, water, beer, chemicals, steam, and hazardous chemicals is commonplace. The work areas are mechanical in nature, require permits for confined spaces, fall protection devices for elevated workstations, and require a significant amount of walking and working on wet slippery surfaces. Process temperatures vary from 2 C to 100 C which cause varying ambient temperature conditions. Brewer could encounter some level of dust from the handling of malt raw materials to handling of diatomaceous earth on a regular basis. Moderate physical activity is required by handling objects up to 100 pounds occasionally and/or up to 50 pounds frequently.
