HEAD BREWER JOB DESCRIPTION:
|
|
- Andrew Stone
- 5 years ago
- Views:
Transcription
1 37 Milford St. Hamilton, NY HEAD BREWER JOB DESCRIPTION: Title: Head Brewer As an employee of Good Nature Brewing, Inc. you will have many tasks on any given day. Many of these tasks are listed below, but your day will include other general duties. You should always be busy with something. We will strive to make your work life enjoyable. We aim for our employees to feel a sense of ownership and pride in their work, and what we do here. We are working hard to establish a community-oriented business, and hope that you will help us accomplish this. Head Brewer Summary: As the Head Brewer at Good Nature, you are in charge of all brewing practices and overall operations at the brewery. Such duties will include, but not limited to, raw materials inventory/ordering, brewing schedule, and forecasting, making sure all operating systems are clean and functioning properly, and working with other members of the team to ensure all beer that leaves the facility is of the highest quality. A. General Duties General Tasks and Responsibilities include: 1. Checking inventory on all raw materials, chemicals, beer, cooperage, etc. 2. Take level readings on the Brite Beer Tank(s). 3. Monitor sugar decrease in fermenters. 4. Monitor pressure build up in fermenters and Brite Beer Tanks. 5. Monitor quality and temperature of fermenting beers. 6. Monitor quality, flavor and carbonation of serving beers. (Tasting Room and Packaging) 7. Use lab and beer tasting panels to check for quality, off flavors, cell counts, ect. 8. Work with lab geek and brewers to monitor and propagate yeast as needed.
2 9. Keg, bottle, or can off old beer in Brite Tank. 10. Transfer beer from fermenters, when ready, to Brite Beer Tank. 11. Brew beer when a fermenter is empty and in accordance with brew schedule and beer forecast from Beer Run. 12. Use Beer Run to rearrange production schedule as necessary daily. 13. Use Beer Run and Brew Pad to keep track of brew logs, inventory, and misc. items. Weekly Task and Responsibilities: 1. Consult weekly cleaning and maintenance schedule & direct Assistant Brewers and brewing team to ensure they are completed regularly and to the appropriate standard. 2. Keep track of brewing supplies and record on appropriate inventory sheets. (Tri Clamps, Gaskets, bungs, filter cartridges, chemicals, etc.) Clean if necessary. Order as needed. 3. Keep track of safety supplies, especially your own. (Rubber boots & gloves, first aid supplies, glasses, etc.) Order as needed. 4. Every Friday meet with warehouse manager to compare inventory. Finished Goods Inventory must be done EVERY SUNDAY! Monthly Task and Responsibilities: 1. Take butterfly valves apart for cleaning. Use food grade lube to maintain seals. 2. Follow Cleaning & Maintenance Schedules 3. Take finished beer, grain, hops, and other raw materials inventory. 4. Take a physical inventory of kegs and record in necessary file. B. Cellar duties. 1. Rack beer from Fermenters to Brite Beer tank and record on Beer Run. 2. Use separator to clean beer of any solids on way to Brite Beer Tank. 3. Label all kegs in accordance with federal and state law. Also, label with appropriate keg collars and dates. 4. Clean any dirty kegs and cap with Good Nature labeled dust cap to indicate clean
3 keg. 5. Clean all dirty brite beer tanks and fermenters and make sure gas is off to tank. 6. Monitor carbonation levels in brite beer tanks and test for volumes of Co2 with Zahm. Do the Zahm Shake! Make a video if necessary. 7. Work with lab to ensure quality yeast practices, to monitor for off flavors, and to test O2 levels. C. Other/Irregularly scheduled duties. Represent Good Nature Brewing at various events and Meetings Attend and work at beer festivals, promoting GNB. (Monitor sales team and make sure they are giving the appropriate information and that beer taste good when being poured.) Talk to the public (our customers or people passing through). Give specialty tours Read brewing periodicals to keep up with technology and current trends. Consult GNB library. Keep ears open for possible future competition in our area. Train new Brewery Personnel. Keep Beer-related literature stocked and up-to-date in TR Preventative maintenance (See maintenance schedule. Call for maintenance person to deal with high-level machinery.) D. Safety, OSHA, and Management. Consult MSDS binder regularly. Make sure staff is aware of all safety procedures. Hold and attend monthly meetings with all personnel. Follow recommendations to keep in compliance. Set an example for staff with regard to punctuality, attendance, attitude and hygiene. Train new staff in methods and procedures. Implement Grievance and Disciplinary procedures where necessary, and
4 report all breaches of discipline to COO & Human Resources. Lateness, hygiene, attire, attitude, and failure to give at least 48 hours advance warning if they re missing or swapping a shift, insubordination etc. To promote and practice relevant health and safety and fire safety standards. To provide training for new staff, and complete Skills/duties Checklists. To assess training needs and provide relevant training. Provide guidance and correct behaviors and help improve skills as needed. To direct, control and organize all staff within your direct span of control and to ensure that the required standards are achieved and maintained. To advise staff of any relevant information in order to ensure the efficient operation of the Brewery. E. Cleaning Schedules. See the Seasonal Maintenance and Cleaning Schedule for a more complete list. General cleaning of brewhouse, tanks, etc. Preventative maintenance cleaning of fermenters, servers, kettle, HLT, mash tun, keg washer, etc. General maintenance of kegs and cask. Maintain jockey boxes, party taps, and have appropriate amount of Co2 available for festival use. Exterior of tanks, brewery, walls, etc. Floors and drains. Mill room.
5 F. Trouble Shooting See Preventative maintenance schedule If you can not fix it please call Operations Manager. G. Represent Good Nature Brewing, Inc. Anytime you are in public and someone asks what you do. At local small brewer's association meetings. (When owners are not present) At local beer tastings and regional/national festivals. When interviewing for articles or magazines and/or local papers or other media. As speaker for local clubs and national conferences. To the local and national media. (If owners are not present) **ENJOY WHAT YOU DO! IF YOU ARE NOT, PLEASE COME AND TALK TO US AND WE WILL SEE WHAT WE CAN DO.**
THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory
THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B
More informationTHE SPARK 500 SYSTEM FEATURES
THE SPARK 500 The Spark 500 features exceptional materials, fabrication and digital control in a brewer-focussed design. Modular and expandable, a compact installation can easily grow into a large scale
More informationPOSITION DESCRIPTION
POSITION DESCRIPTION Position Title: Cellar Hand Incumbent: Date: Location: Marlborough Reports to: Senior Cellar Supervisor SECTION 1 POSITION SUMMARY To assist the winemaking and cellar teams in the
More informationVineyard Manager Position: Pay: Opening Date: Closing Date: Required Documents: Direct Applications and Questions to: Vineyard Manager
Vineyard Manager Vacancy at Vox Vineyards (TerraVox) 19310 NW Farley Hampton Rd, Kansas City, MO 64153 Position: Vineyard Manager Pay: Commensurate with Experience plus Benefits Opening Date: November
More informationCOUNTY DETENTION COOK (Job Description)
COUNTY DETENTION COOK (Job Description) Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect
More informationDissolved Oxygen. Management. WineEng Experiences in Brewing and Beer. Experiences in Brewing and Beer by David Medlyn, Coopers Brewery
Dissolved Oxygen WineEng 2018 Management Experiences in Brewing and Beer Experiences in Brewing and Beer by David Medlyn, Coopers Brewery Coopers Brewery Established 1862 by Thomas Cooper as an ale brewery
More informationUNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of
More informationNZQA registered unit standard version 1 Page 1 of 5
Page 1 of 5 Title Demonstrate knowledge of equipment, gasses, and chemicals used in a commercial wine cellar operation Level 3 Credits 8 Purpose This unit standard covers introductory level knowledge for
More informationA d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )
8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4
More informationPankaj Jain Proprietor & Founder of Relitek Services is a Highly Technical & Qualified Engineer from the field of industrial electronics.
ICRO BREWERY Pankaj Jain Proprietor & Founder of Relitek Services is a Highly Technical & Qualified Engineer from the field of industrial electronics. His immense hard work & knowledge has created a very
More informationJob Description: Catering Assistant Supervisor CATERING ASSISTANT SUPERVISOR JOB DESCRIPTION AND PERSON SPECIFICATION
CATERING ASSISTANT SUPERVISOR JOB DESCRIPTION AND PERSON SPECIFICATION 1 1. Job details Job title: Catering Assistant Supervisor Responsible to: Head Chef Directorate/Department/Team: Planning and Resources/Central
More informationTHE DORCHESTER JOB DESCRIPTION
THE DORCHESTER JOB DESCRIPTION JOB TITLE: Sommelier Grill Room JOB CODE: 2207 DATE: April 1998 PREPARED BY: R Lyse DEPARTMENT: Food & Beverage JOB GRADE: REPORTS TO: Restaurant Manager STATUS: & Beverage
More informationBrewing Beer the Smart Way
Brewing Beer the Smart Way Kyle Kotaich Presentation Agenda About Deschutes Brewery. Challenge-Transform old school data to new school data. Brewhouse operations and batch event frames. Cellar operations
More informationCrew Workbook Grill Area 1
Crew Workbook Grill Area 1 2 2011 American Dairy Queen Corporation, Minneapolis, MN DQ, Dairy Queen, DQ Grill & Chill, Dairy Queen/Brazier, ellipse design, Dilly Bar, StarKiss, Homestyle, FlameThrower,
More informationSENIOR NUTRITION SERVICES WORKER
PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures
Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating
More informationFive Star Training - Restaurant Manuals and Policies Five Star Training. Restaurant Manuals and Policies
Five Star Training Restaurant Manuals and Policies Bartender Manual Sample Pages 1 Summary of Tasks Performed As a Xyz Bartender, you will have day-to-day interaction with our Guests. Sharing your people
More informationNatural quality pure enjoyment
DRAUGHT BEER GUIDE Natural quality pure enjoyment Since 1872, Schneider Weisse has been brewed with highest diligence according to the recipe of the brewery s founder, Georg Schneider Ist. For Schneider
More informationRoaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:
Are you an enthusiastic professional with a passion for ensuring the highest quality and service for your teams? At Java Republic we are currently expanding, so we are looking for an Roaster/Production
More informationKey Elements Your Tool to Deliver Consistent Draft Beer Quality
www.bbssystems.com 877-420-4305 Key Elements Your Tool to Deliver Consistent Draft Beer Quality OAL... Influence Customer Satisfaction Deliver Consistent Draft Beer Quality. 2 Consumers recognize draft
More informationFOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production
1 of 7 level: 3 credit: 6 planned review date: August 2008 sub-field: purpose: entry information: accreditation option: moderation option: Food and Related Products Processing People credited with this
More informationCalifornia Wine Community Sustainability Report Chapter 10 WINERY WATER CONSERVATION AND WATER QUALITY
California Wine Community Sustainability Report 2004 Chapter 10 WINERY WATER CONSERVATION AND WATER QUALITY Background Acritical element to the sustainability of the wine community is the ability to affordably
More informationThe Ultimate Checklist to Maintain Hygiene Standards in Restaurants
1 WORKSHOP1 : HYGIENE STANDARDS IN RESTAURANTS MISSION : WRITE A DIALOGUE TO RECALL HYGIENE STANDARDS IN RESTAURANTS https://www.posist.com/restaurant-times/restro-gyaan/the-ultimate-checklist-to-maintain-hygienestandards-in-restaurants.html
More informationFront of the House Food Safety Julie Halfpop, RDN, LD Martin Bros. Distributing, Inc.
Front of the House Food Safety Julie Halfpop, RDN, LD Martin Bros. Distributing, Inc. Front of the House Citations Staff scraped food off plate with thumb Dietary staff touched food and non-food items
More informationApplying ISO 9001 to Baking Cookies
How does ISO 9001 apply to a business? Let s say you make cookies Applying ISO 9001 to Baking Cookies Whether it s chocolate chip, sugar cookie, or garbage flavor, your customers will ultimately decide
More informationAN OVERVIEW OF THE BREWING PROCESS. Jared Long Head Brewer Altitude Chophouse and Brewery
AN OVERVIEW OF THE BREWING PROCESS Jared Long Head Brewer Altitude Chophouse and Brewery jared@altitudechophouse.com Water Objective: understand your water, but don t obsess over it. ph alone doesn t
More informationName Period Date Score RESTAURANT SIMULATION EVALUATION
Name Period Date Score RESTAURANT SIMULATION EVALUATION MANAGER/ASSISTANT MANAGER: _ Assisted restaurant personnel as needed. _ Distributed supplies and equipment correctly. _ Returned supplies and equipment
More informationI. INTRODUCTION I ITEMS:
Experiment 4 Chem 110 Lab LABORATORY TECHNIQUES PURPOSE: The purpose of this laboratory exercise is to develop safe laboratory skill and practice several laboratory techniques that will be used in many
More informationModule 1 Facilitation/practical demonstration dealing with customers and colleagues
Module No Module Name Facilitation Method 7791 Display cultural awareness in Module 1 dealing with customers and colleagues 7793 Describe layout, services and facilities of the organisation 11235 Maintain
More informationCALIFORNIA COMMUNITY COLLEGE - CULINARY
CALIFORNIA COMMUNITY COLLEGE - CULINARY Award Page AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF SCIENCE & CERTIFICATE OF ACHIEVEMENT)...1 JOBS... 1 AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF
More informationAdministration Table of Contents
Table of Contents Administration Table of Contents DAILY TASKS... 1 Manager s Opening Checklist... 1 Mid-Day Management Activities... 3 Manager s Closing Checklist... 3 WEEKLY TASKS... 5 Monday Morning
More informationUNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25
UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic
More informationIdeas for group discussion / exercises - Section 3 Applying food hygiene principles to the coffee chain
Ideas for group discussion / exercises - Section 3 Applying food hygiene principles to the coffee chain Activity 4: National level planning Reviewing national codes of practice and the regulatory framework
More informationUsing Standardized Recipes in Child Care
Using Standardized Recipes in Child Care Standardized recipes are essential tools for implementing the Child and Adult Care Food Program meal patterns. A standardized recipe identifies the exact amount
More informationBrewery and Distillery Occupancy Classifications and Requirements. Dan Austin NCDOI OSFM
Brewery and Distillery Occupancy Classifications and Requirements Dan Austin NCDOI OSFM What are we going to cover? What exactly are they doing in all those tanks? How do I classify this? What are some
More informationNEVADA PROFICIENCY EVENTS PROGRAM
NEVADA PROFICIENCY EVENTS PROGRAM is an individual event that recognizes participants who demonstrate their creativity in creating an original cupcake themed display. Participants must: Provide an original
More informationFront- and Back-of-the-House. Food and Beverage Industry
Front- and Back-of-the-House Food and Beverage Industry Front- and Back-of-the-House Front-of-the-House: area you can see, direct contact with customers, work closely with BOH employees Back-of-the-House:
More informationEntry Level Assessment Blueprint Retail Commercial Baking
Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
More informationBarista/Café Assistant
Position Description Barista/Café Assistant Lincoln Hospitality Limited June 2018 1 Position Description Barista/Café Assistant Context Lincoln University is New Zealand s specialist land-based university,
More informationUnit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a
SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place
More informationMaterial Handling Chapter 11
California Wine Community Sustainability Report 2009 Material Handling Chapter 11 CHAPTER 11 material handling 105 Background Benchmark Data materials used in vineyard and winery operations are potentially
More informationINDEPENDENT, TRADITIONAL, AND INNOVATIVE Flottweg Separators for Craft Breweries
INDEPENDENT, TRADITIONAL, AND INNOVATIVE Flottweg Separators for Craft Breweries LATEST TECHNOLOGY MEETS TRADITION Separators for Craft Brewers Tradition and the modern are no contradiction at Flottweg.
More informationSCHEDULING FOR OPENING DAY: Timing of Start-up Beers by Teri Fahrendorf Copyright by the Author
SCHEDULING FOR OPENING DAY: Timing of Start-up Beers by Teri Fahrendorf Copyright 1996-2010 by the Author You have the Author s permission to distribute this article, as long as her name remains attached.
More informationSolutions for the Beverage and Brewing Industry
Solutions for the Beverage and Brewing Industry CASSIDA Product Range Beverage and Brewing Industry FUCHS LUBRITECH SPECIAL APPLICATION LUBRICANTS The FUCHS Group has developed, produced, and sold lubricants
More informationChef de Partie Apprenticeship Standard
Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)
More informationDraught System Troubleshooting & Reference Manual
Draught System Troubleshooting & Reference Manual BeerTech.ca Parts Of A Basic System Beer Line Keg Coupler High Pressure Gauge Regulator Low Pressure Gauge Regulator Coupling Nut Drum Valve Set Screw
More informationCross Contamina on. September September Training Guide & Requirements Food Safety and Sanita on Monthly Training
2016 2017 Food Safety and Sanita on Monthly Training September 2016 Cross Contamina on September 2016 Food Services Division In This Issue Training Guide & Requirements This training packet includes: Topic
More informationINFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY
INFECTION PREVENTION IN THE KITCHEN: KEY AREAS OF FOCUS FOR ENSURING FOOD SAFETY IN YOUR FACILITY Evelyn Cook OBJECTIVES Identify state and federal regulations requiring food safety oversight. Describe
More informationSenior Chef Production Cooking Apprenticeship Standard
Senior Chef Production Cooking Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery
More informationNutrition Early Learning and Care Assessment for Quality Improvement
Nutrition Early Learning and Care Assessment for Quality Improvement Copyright in this document is owned by the City of Toronto and, subject to Canadian copyright law, may not be reproduced without the
More informationSolutions for the Beverage and Brewing Industry
Solutions for the Beverage and Brewing Industry 2 CASSIDA food grade lubricants Solutions for the Beverage and Brewing Industry CASSIDA food grade lubricants In the food and beverage manufacturing industry,
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
More informationQualifications. The Certificate in the Fundamentals of Brewing and Packaging of Beer (FBPB) Full Examination Syllabus
Qualifications The Certificate in the Fundamentals of Brewing and Packaging of Beer (FBPB) Full Examination Syllabus Institute of Brewing and Distilling 2011 A qualification for the validation of the training
More informationUNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80
UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice
More informationDRAFT TANZANIA STANDARD
TBS/AFDC 13 (5361) P3 Rev TZS 1245:2010 ICS: 67.160 DRAFT TANZANIA STANDARD Draught beer Specification TANZANIA BUREAU OF STAND TBS 2010 Second Edition 2010 TANZANIA STANDARD TBS/AFDC 13(5361) P3 / Rev.
More informationThe fermentation of glucose can be described by the following equation: C6H12O6 2 CH3CH2OH + 2 CO2 + energy glucose ethanol carbon dioxide.
SUGAR FERMENTATION IN YEAST with LQ LAB 12 B From Biology with Vernier INTRODUCTION Westminster College Yeast are able to metabolize some foods, but not others. In order for an organism to make use of
More informationSection D - What Should They Learn?
Section D - What Should They Learn? Task analysis The task is the job that is to be done, the work that is the focus of the training (e.g. picking cherries, writing reports, drawing up a quality assurance
More informationA Practical Guide to Biocidal Products and Articles
A Practical Guide to Biocidal Products and Articles Version 2.0 February 2017 Prepared by FIRA International Contents Introduction... 3 A quick step by step guide to help you meet EU Biocides Regulations
More informationGEA Refrigeration in Breweries. GEA Refrigeration
GEA Refrigeration in Breweries GEA Refrigeration The History of beer Beer brewing is a very old profession with an interesting history. Before we go into detail about the brewing process and the refrigeration
More informationFor Beer with Character
Control systems For Beer with Character Control systems The intelligent way to brew There are many reasons for using control technology in a brewery. Whether it be to reduce working hours, or to automate
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationKennett Square Golf & Country Club Food Server / Banquet Server Job Description
Food Server / Banquet Server Sets up side station and performs assigned side work Provides immediate attention to all members/guests upon seating Fills glasses with ice water; answers questions and suggests
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationUNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT
JOB TITL DPARTMNT LOCATION UNIVRSITY OF LINCOLN JOB DSCRIPTION Catering Assistant (GF & Co) Catering Department Brayford JOB NUMBR F5186 GRAD 2 DAT January 2019 RPORTS TO Catering Supervisor CONTXT Catering
More informationBritish Cask Beer (real ale)
British Cask Beer (real ale) Scope of the presentation Finings End of packaging line Cask sizes and fabrication Cool store and primary distribution Secondary distribution The pub cellar and cask beer Cask
More informationPERSONAL HEALTH AND HYGIENE POLICY
Elder Street Early Childhood Centre PERSONAL HEALTH AND HYGIENE POLICY PURPOSE: To provide an environment that is clean and hygienic for children and staff by following centre practices set down in our
More informationHYGIENIC MANAGEMENT OF CELLARS AND CLEANING OF BEER DISPENSE LINES
HYGIENIC MANAGEMENT OF CELLARS AND CLEANING OF BEER DISPENSE LINES 1. General Cellar Management Beer is classified as a food under The Food Safety (General Food Hygiene) Regulations 1995. The same standards
More informationDownflow Conversion Kit used to Modify Air Handler Units for Downflow Application
0672327-00 February 2015 Installation Instructions Downflow Conversion Kit used to Modify Air Handler Units for Downflow Application Scan to see the Downflow Installation Video Go to your app store and
More informationUNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80
UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.16 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to take food orders and provide
More informationBAR ORGANIZATION CHART BAR MANAGE R
BA OGANIZATION CHAT A. Struktur Organisasi Bar di Hotel Besar Bar manager supervises head bartender and head hostess (bar captain). Head bartender and his assistant supervise the bartender who is in charge
More informationFood Runner Training Manual READ ONLINE
Food Runner Training Manual READ ONLINE If looking for a book Food runner training manual in pdf form, then you've come to loyal site. We furnish complete edition of this book in DjVu, PDF, txt, epub,
More informationLocated in the heart of the French region of Cognac, the Ermitage
TANKS & CASKS Located in the heart of the French region of Cognac, the Ermitage Tank and Cask cooperage facility is a member of the Charlois Group. With over 30 years of experience, our workshop has special
More informationconfidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits ISSUE FIVE JULY 2005
confidence for front line staff s for the s WSET Level 1 Certificate in Wines and Spirits ISSUE FIVE JULY 2005 www.wset.co.uk NVQ Tracking: Catering and Hospitality 1 CATERING AND HOSPITALITY UNIT 1FDS5
More informationSAN JOAQUIN VALLEY UNIFIED AIR POLLUTION CONTROL DISTRICT COMPLIANCE DEPARTMENT COM 2293
SAN JOAQUIN VALLEY UNIFIED AIR POLLUTION CONTROL DISTRICT COMPLIANCE DEPARTMENT COM 2293 APPROVED: DATE: April 3, 2012 Morgan Lambert Director of Compliance TITLE: SUBJECT: RULE 4694 WINERY FERMENTATION
More informationThis qualification has been reviewed. The last date to meet the requirements is 31 December 2015.
NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine
More informationHot and Cold Foods Temperatures
Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed
More informationfor Assembly, Operating & Maintenance of THIS CHARCOAL GRILL IS DESIGNED FOR OUTDOOR USE ONLY.
Owner s Manual for Assembly, Operating & Maintenance of Model M-15AB Charcoal Grill www.bigjohngrills.com YOU MUST READ THIS OWNER S MANUAL BEFORE OPERATING YOUR CHARCOAL GRILL. WARNING: Do not ignite
More informationAGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION
Transparency for Mobility in Tourism: transfer and making system of methods and instruments to improve the assessment, validation and recognition of learning outcomes and the transparency of qualifications
More informationHow to Decrease Oxidation in the Brewing Process
Author: David Kapral Issue 1 Volume 1 Founder/CEO: Brewing Consulting Services, LLC 7/25/12 Award-Winning Brewmaster and Lecturer How to Decrease Oxidation in the Brewing Process Oxidation in the Cellars:
More information1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)
Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic
More informationFOOD SERVICES LEAD - LEVEL 2
FOOD SERVICES LEAD - LEVEL 2 High school graduation or equivalent or demonstrated skills in reading, writing, and communications with two years of training in food services. School district experience
More informationPouring Agar Plates. Pouring Agar Plates
Pouring Agar Plates The directions for pouring agar plates will be referenced in each experiment where this activity is required. Plates may be poured several days or weeks in advance if stored properly.
More informationjob pack Tyneside Cinema
job pack sous chef job pack SOUS CHEF Tyneside Cinema Imagine if every business were a lightbulb and that for each light bulb the primary goal was to attract the most moths possible. Now what if you learned
More informationAssessment of Management Systems of Wineries in Armenia
International Wine Conference "Global Trends and Best Practices in the Wine World: Implications and Recommendations for Armenia" November 24, 2017 Assessment of Management Systems of Wineries in Armenia
More informationMake and Bake a Hand Stretched Neapolitan Pizza
Youth Explore Trades Skills Make and Bake a Hand Stretched Neapolitan Pizza Description In this activity, students will make and bake Neapolitan-style pizza from scratch. The students will identify the
More informationSpotlight 29 Casino Job Description
Spotlight 29 Casino Job Description Job Title: F&B Utility Staff I - Key Department: Food & Beverage Reports To: Department Supervisor FLSA Status: Non-Exempt Prepared By: Sharon Marshall Prepared Date:
More informationWEL COME T O SER TINOS COFFEE
Your kind of coffee. W E L C O M E T O S E R T I N O S C O F F E E Welcome to Sertinos Coffee Your kind of coffee. With over 20 years experience in the quick-service restaurant business, All American
More informationHarpers Ferry Job Corps Civilian Conservation Center Harpers Ferry, West Virginia
Harpers Ferry Job Corps Civilian Conservation Center Harpers Ferry, West Virginia Outreach/Pre-Announcement Notice Temp Cook WG-7404-06 ( Call When Needed Intermittent positions) January 27, 2014 Introductory
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
More informationObjective: To observe fermentation and discuss the process. Problem: Will yeast give off significant amounts of gas to inflate a balloon?
Fermentation Lab: Yeast Reproduction Lab ( unicellular) Objective: To observe fermentation and discuss the process. Your Lab: In this lab you will test for the production of carbon dioxide as a waste product
More informationDESCHUTES COUNTY ADULT JAIL L. Shane Nelson, Sheriff Jail Operations Approved by: February 8, 2016 FOOD SERVICES
DESCHUTES COUNTY ADULT JAIL CD-9-1 L. Shane Nelson, Sheriff Jail Operations Approved by: February 8, 2016 POLICY. FOOD SERVICES It is the Policy of the Deschutes County Adult Jail (DCAJ) and Work Center
More informationCaffèOro SpA. Roberto Cigolini Department of Management, Economics and Industrial Engineering Politecnico di Milano
CaffèOro SpA Roberto Cigolini roberto.cigolini@polimi.it Department of Management, Economics and Industrial Engineering Politecnico di Milano CaffèOro SpA 1. Introduction Once Ms. Colombo achieved her
More informationTraining Guide Hammond Pedestal Grinders
Training Guide Hammond Pedestal Grinders Training Guide Objectives: After completing the training the student will be able to; Safety check the equipment Prepare the grind. Grind the material. Approximate
More informationPackaging (Large pack) Kevin Mutch Peripatetic Brewer 25 April 2018
Packaging (Large pack) Kevin Mutch Peripatetic Brewer 25 April 2018 Topics Beer preparation and mechanics of fill Cask Keg Bulk Beer Preparation Prior to packaging beer must be in the correct condition
More informationInstallation & Parts Manual 2" & 3" High Capacity Strainers For Class 1, Petroleum Applications
Installation & Parts Manual 2" & 3" High Capacity Strainers For Class 1, Petroleum Applications Installation: M200-20 www.lcmeter.com Table of Contents Description Page Number Introduction... 2 What LC
More informationNecessary equipment. - Food grade fermenter or bucket with airtight lid - Airlock - Syphon tube - Bottles or a pressure barrel (keg) with S30 valve
Available from www.home-brew-online Necessary equipment - Food grade fermenter or bucket with airtight lid - Airlock - Syphon tube - Bottles or a pressure barrel (keg) with S30 valve A fermenter/bucket
More informationGetting the Most from Beer Brewing Software. Brad Smith, PhD
Getting the Most from Beer Brewing Software Brad Smith, PhD 1 A Variety of Features Creating a good equipment profile Building recipes and using ingredients Using tools to adjust your recipe Mash and yeast
More information110 Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment.
Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting and
More informationTABLE OF CONTENTS. Table of Contents
TABLE OF CONTENTS Section 1-Administration and Operations Page 1.0 Acknowledgement and Approval of Manual Page 2.0 Nutrition Services Department Philosophy & Management Page 3.0 Organization of the Nutrition
More informationFor Beer with Character
Yeast technology For Beer with Character Yeast technology Fresh yeast for Beer with Character The raw material yeast plays a crucial role in breweries. A wide range of flavors can be produced in beer using
More information