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Key Responsibilities and Required Skills for Cellar Operator

💰 $ - $

WinemakingProductionFood & BeverageManufacturing

🎯 Role Definition

This role requires a hands-on Cellar Operator to join our production team and manage day-to-day cellar operations for a busy winery. The Cellar Operator will be responsible for all aspects of winemaking floor execution during harvest and year-round production — including receiving fruit, managing fermentation, operating presses and pumps, performing sanitation and clean-in-place (CIP) processes, coordinating bottling runs, maintaining barrels and tanks, and supporting quality control and lab activities. The ideal candidate has practical experience in cellar operations, a strong safety mindset (HACCP/OSHA), proficiency with winery equipment (pumps, filters, bottling lines, forklifts) and a commitment to consistent product quality and record-keeping.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Harvest Intern / Cellar Hand
  • Winery Assistant / Cellar Technician
  • Vineyard Worker with cellar experience

Advancement To:

  • Cellar Supervisor / Cellar Manager
  • Production Manager or Head Winemaker (depending on qualifications)
  • Quality Assurance / Winery Operations Manager

Lateral Moves:

  • Laboratory Technician (Wine Chemistry)
  • Bottling Line Lead
  • Vineyard Supervisor

Core Responsibilities

Primary Functions

  • Oversee and execute all cellar operations during harvest and year-round production, including grape receiving, sorting, de-stemming, crushing, press operation and must transfers to fermentation vessels to ensure smooth, safe processing and optimal fruit quality.
  • Monitor and manage primary fermentation and malolactic fermentation processes: measure Brix, temperature, pH, TA, perform punch-downs/pump-overs, make yeast and nutrient additions, and adjust temperature and flow regimes to meet winemaking targets.
  • Operate, maintain and troubleshoot cellar equipment such as pumps, hoses, valves, centrifugal pumps, air compressors, presses, filters (including crossflow and diatomaceous earth), chillers, heaters and refrigeration units to minimize downtime and maintain production schedules.
  • Plan, coordinate and execute bottling and packaging runs in partnership with production leads and external bottling contractors; set up, operate and clean bottling lines, fillers, cappers, corkers, labelers and case packers while ensuring fill levels and O2 management meet specifications.
  • Conduct and document cleaning-in-place (CIP) cycles for tanks, hoses, plate heat exchangers and filtration equipment; manage chemical use (caustic, acid, peracetic) safely and maintain accurate CIP logs and sanitation records.
  • Perform barrel management tasks including rack-and-return, topping, sulfur dioxide additions, blending, bunghole sanitation, barrel cleaning and rotation, and maintaining accurate barrel inventories and condition reports.
  • Execute blending trials, small-lot trials and assist winemaker with sensory evaluation sessions; prepare trial blends and maintain clear tasting notes and version control records.
  • Carry out sterile filtration and membrane filtration operations according to protocols; verify filter integrity, document micron ratings and maintain filtration logs for traceability.
  • Collect, label and deliver cellar samples for lab analysis; perform basic bench tests onsite (density/Brix, pH, titratable acidity, residual sugar, free/total SO2, volatile acidity) and enter results into production records or winery management systems.
  • Manage inventory of wines in tanks and barrels, packaging materials, reagents and cleaning chemicals; perform cycle counts, coordinate supplies ordering and track usage to support continuous operations.
  • Ensure compliance with food safety and regulatory requirements (HACCP, SQF, FSMA, local alcohol regulations); prepare and maintain production and sanitation documentation for audits and inspections.
  • Safely operate powered industrial trucks (forklift) for barrel and pallet movement, manage safe stacking and storage practices and train cellar staff on proper material handling techniques.
  • Lead and execute seasonal crush operations including pre-harvest preparation, equipment set-up, yeast rehydration and inoculation schedules, temperature control strategies and post-crush cleanup to achieve winemaker targets and harvest timelines.
  • Maintain and repair cellar infrastructure and equipment with preventative maintenance schedules; coordinate with maintenance teams or external contractors for major repairs and keep maintenance logs current.
  • Implement and monitor oxygen management protocols during transfers, bottling and packaging to minimize oxidation and preserve wine quality; use inert gas (nitrogen/argon) for blanketing and headspace purging where appropriate.
  • Manage wastewater, spent lees and pomace handling according to environmental and local discharge regulations; operate and monitor solids removal equipment and communicate with facilities for waste disposal scheduling.
  • Record precise production notes and batch records in electronic or paper formats; ensure all entries are accurate, time-stamped and compliant with traceability and QA requirements.
  • Assist with sensory quality control checks pre- and post-bottling—tasting for off-aromas, refermentation, refer oxidation—and report deviations to the winemaker with suggested corrective actions.
  • Train, mentor and supervise seasonal cellar crew and contractors during harvest and bottling: assign tasks, monitor safety compliance, provide hands-on coaching and maintain morale under high-volume conditions.
  • Coordinate logistics and scheduling with vineyard, logistics and sales teams to align production runs, inventory availability and customer deliveries; communicate status updates and escalate production risks proactively.
  • Follow strict personal protective equipment (PPE) and confined space entry protocols when working in tanks and fermenters; perform gas testing and adhere to lockout/tagout procedures for equipment servicing.
  • Maintain clean, organized and safe cellar facilities: sweep, hose down, dispose of waste, keep stairways and egress routes clear and ensure chemical storage areas comply with SDS and labeling requirements.
  • Support contract packaging vendors and third-party bottling operations by providing clear product specs, conducting pre-shipment sample approvals and supervising off-site fills when required.
  • Participate in continuous improvement initiatives to optimize cellar workflows, reduce product loss, and implement best practices for sanitation, energy use and labor efficiency.

Secondary Functions

  • Assist the lab team with advanced analytics when needed (HPLC, GC, spectrophotometry) by preparing samples and ensuring chain-of-custody.
  • Contribute to the development and maintenance of SOPs, safety manuals and training materials for cellar operations.
  • Support marketing and tasting room staff by preparing samples for events, tours and trade tastings, and providing technical background about production when requested.
  • Help evaluate and test new equipment, materials or consumables and provide practical feedback on performance and ROI.
  • Participate in monthly production meetings to report on cellar metrics, yield performance, and upcoming resource needs.
  • Support ad-hoc data requests related to production volumes, SO2 usage, tank inventories and harvest metrics for management reporting.
  • Assist with small-scale lab and research projects (e.g., yeast trials, fining trials, cold stabilization experiments) and document outcomes.
  • Provide cross-training coverage for bottling lead, forklift operator and sanitation supervisor during absences.
  • Maintain digital records in winery management software (e.g., Ekos, InnoVint, Vintrace) to ensure accurate lot tracking and inventory reconciliation.
  • Participate in emergency response drills and contribute to the facility’s emergency preparedness plans.

Required Skills & Competencies

Hard Skills (Technical)

  • Practical winemaking skills including must handling, primary and secondary fermentation management, racking, blending and clarification.
  • Operation and preventative maintenance of cellar equipment: pumps, presses, filters, chillers, boilers and bottling machinery.
  • Proficiency with cleaning-in-place (CIP) systems, chemical handling and sanitation protocols to meet food-safety standards.
  • Strong laboratory fundamentals: measuring Brix, pH, titratable acidity, residual sugar, free/total SO2 and basic microbiological awareness.
  • Experience with filtration systems (pad, cartridge, membrane, crossflow) and sterile filtration procedures.
  • Cold stabilization and tartaric management techniques and familiarity with temperature control strategies in the cellar.
  • Bottling line setup and operation experience, including inert gas handling, fill-level control and equipment troubleshooting.
  • Forklift (powered industrial truck) qualification and safe pallet/barrel handling practices.
  • Knowledge of regulatory compliance for wineries: HACCP, SQF/GFSI frameworks, FSMA basics and local alcohol regulatory requirements.
  • Competence in electronic production record systems and winery management software (examples: Ekos, Vintrace, InnoVint) and basic Excel skills for inventory and production tracking.
  • Basic mechanical aptitude for routine repairs, valve replacements, seal changes and pump maintenance.
  • Understanding of oxygen management and inert gas blanketing techniques to protect wine quality.
  • Familiarity with environmental and waste management practices specific to winery operations.

Soft Skills

  • Strong attention to detail and meticulous record-keeping to ensure product traceability and compliance.
  • Excellent time management and ability to work under pressure during harvest and bottling peaks.
  • Clear verbal and written communication skills to coordinate with winemaking, lab, logistics and tasting room teams.
  • Problem-solving mindset with the ability to triage equipment failures and propose practical fixes quickly.
  • Team leadership and training ability to manage seasonal crews and cultivate a safety-first culture.
  • Adaptability and willingness to work long hours and weekends during critical production periods.
  • Physical stamina and manual dexterity for heavy lifting, repetitive tasks and working in variable cellar temperatures.
  • Customer-service orientation when interacting with sales, marketing or external vendors.
  • Proactive attitude toward continuous improvement and operational efficiency.
  • Strong organizational skills and the ability to prioritize tasks in a fast-moving production environment.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent; vocational training or certifications in food production, mechanical maintenance, or similar is a plus.

Preferred Education:

  • Associate’s or Bachelor’s degree in Enology, Viticulture, Fermentation Science, Food Science, Chemical Engineering or a related technical field.
  • Certifications in food safety (HACCP, SQF), forklift operation and confined-space entry are advantageous.

Relevant Fields of Study:

  • Enology / Viticulture
  • Fermentation Science
  • Food Science or Food Technology
  • Mechanical or Industrial Maintenance

Experience Requirements

Typical Experience Range:

  • 1–5 years of progressive experience in cellar operations, harvest management or winemaking production; seasonal harvest experience strongly preferred.

Preferred:

  • 3+ years operating cellar or production equipment in a commercial winery setting, with demonstrated experience leading harvest crews, managing bottling runs and maintaining sanitation/CIP programs.
  • Proven track record with inventory control, production documentation and compliance with food safety and alcohol industry regulations.
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