Top 1 cellar operator Jobs in chicago, il

Brewer
Half Acre Beer Company —Chicago, IL
- $26.50 - $30.00 an hour
- 8 hour shift
- Mid-level
- Continuous improvement
- Mentoring
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Brewer

Half Acre Beer Company -
Chicago, IL

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Job Details

$26.50 - $30.00 an hour
4 days ago

Qualifications

Maintaining an organized workspace
Fermentation (food)
Machine troubleshooting
Brewing
Food production equipment troubleshooting
Industrial equipment troubleshooting
Manufacturing standard operating procedures
Manufacturing facility
Food safety sanitizing procedures
Continuous improvement
Mentoring
Beverage manufacturing facility experience
Safety standard operating procedures
Standard operating procedures (SOPs)
Mechanical troubleshooting

Full Job Description

JOB SUMMARY:

The Brewing/Cellar Operator position is a fully trained brewer and cellar operator who can independently execute shift work across both the brewhouse and cellar at Half Acre Beer Company’s production facility. This role is responsible for all aspects of wort production on our 30 bbl Braukon brewhouse and all cellar operations including yeast and fermentation management, beer transfers, and tank cleaning and sanitization. This individual will operate with a critical focus on safety, cleanliness, organization, consistency, and quality.

Shifts will consist of five consecutive 8 hour days and can be Monday – Friday, Tuesday – Saturday, or Sunday – Thursday. Shift timing will rotate on a schedule, with first shift starting at 5:00am and last shift ending as late as 11:00pm. Exact shift times may fluctuate slightly based on day-to-day demand. Personnel may be assigned to brewhouse or cellar duties on any given day based on production needs.

DUTIES/RESPONSIBILITIES:

Brewhouse

Grain loading and milling
Mashing
Lautering
Graining out
Boiling
Hop additions
Wort cooling
Wort aeration
Hot side gravity and pH measurements
Calculations and recipe adjustment
Brewhouse equipment CIP
Facilitate dry grain silo fills
Facilitate spent grain silo emptying

Cellar

Fermentation vessel CIP, passivation, and sanitization
BBT CIP, passivation, sanitization, and purging
Yeast handling, including operation of yeast brink and Aber Perfect Pitch
Dry hopping, including operation of scissor lift and Handtmann Hop to the Top
Diacetyl testing, including sample prep with bench-top centrifuge
Sidestreaming of hops and yeast, including offloading sidestream tanks
Beer transfer, including operation of GEA HB1 centrifuge
Beer carbonation, including operation of Anton Paar CBOX and Zahm
DO measurement with CBOX
Operation of infusion tank for adding specialty ingredients
Spirit barrel work, including prepping, filling, and emptying barrels

Shared

Commitment to company safety program
Gravity, pH, and temperature readings on tanks
Boiler and hot water management
Tracking of all production stages with Crafted ERP
General equipment autonomous maintenance and regular cleaning of work areas
Sensory evaluation of beer at various stages of production

Communicating well with other brewing, cellaring, and packaging staff.

REQUIRED SKILLS/ABILITIES:

Constant commitment to safety and quality
Ability to work early morning or late evening shifts, as well as weekend work
Proficiency in wort production and fermentation management
Strong understanding of proper sanitary technique
Tuned-in to the critical factors that dictate beer quality
Mechanically-minded with the ability to troubleshoot equipment issues
Detail oriented and thorough in all tasks
Strong critical thinking with the ability to assess and solve problems independently
Ability to multi-task and effectively manage time across brewhouse and cellar duties
Reliable, punctual, and efficient
Work independently and cooperatively as part of a team
Hold oneself accountable for maintaining a clean and organized work environment
Conscientious, keeping in mind the needs of others as well as your own
Passion and pride for creating beer consistent with the culture of Half Acre
Working understanding of total process flow from grain to package, including how upstream decisions affect downstream quality
Ability to recognize deviation from standard operating procedures and accepted practice
Willingness to share knowledge and skills with less experienced team members
Effectively gives and receives feedback; participates in continuous improvement efforts

EDUCATION & EXPERIENCE:

A minimum of one year of experience with brewing and cellaring in a fast-paced brewery environment
Demonstrated competency in brewing theory and brewhouse/cellar operations
Experience working with brewhouse automation a plus
Experience working with Crafted ERP a plus

PHYSICAL REQUIREMENTS:

Must be able to lift 55 lbs. overhead
Must be able to maneuver equipment in tight spaces
Must be able to maneuver 165 lb kegs on the floor
Must be able to work on your feet for 8+ hours at a time
Must be able to work in tight spaces where twisting, reaching, and climbing is required

Quick Apply

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