37 Milford St. Hamilton, NY 13346 315-824-1560 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.
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
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
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.
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.**