Description
The Cellar Operator I supports the brewing process by handling raw materials, pitching yeast, controlling fermentation and other process parameters, maintaining sanitation and equipment, performing quality assurance and research and development activities, and evaluating beer. The role works Sunday through Wednesday from 5:00 a.m. to 3:00 p.m., requires a strong work ethic and flexibility for day, evening, or weekend shifts, and involves physical work around pressurized vessels, pipes, chemicals, and elevated workstations.
