Key Responsibilities and Required Skills for a Kombucha Maker Assistant

🎯 Role Definition

The Kombucha Maker Assistant is a vital, hands-on role at the heart of our production operations. This individual is the backbone of the brewing team, providing essential support across all stages of the kombucha-making process, from sourcing raw materials to packaging the final, effervescent product. An integral member of the team, the Assistant ensures that our rigorous standards for quality, consistency, and safety are met with every batch. This position demands a passion for craft beverages, a meticulous eye for detail, and a proactive, can-do attitude to maintain a smooth, efficient, and sanitary production environment.

📈 Career Progression

Typical Career Path

Entry Point From:

Passionate Homebrewer or Fermentation Enthusiast
Production Worker or Line Operator (Food & Beverage)
Brewery Cellarperson or Assistant Brewer
Kitchen Staff or Line Cook with an interest in production

Advancement To:

Kombucha Maker / Lead Brewer
Production Manager
Quality Assurance (QA) Manager
Cellar Manager

Lateral Moves:

Quality Control Technician
Warehouse & Logistics Coordinator
Sales or Brand Ambassador for a craft beverage company

Core Responsibilities

Primary Functions

Execute day-to-day production tasks, including weighing and preparing raw ingredients such as tea, sugar, and botanicals according to precise recipes.
Skillfully manage the initial brewing process, which involves steeping teas and ensuring complete dissolution of sugars to create the sweet tea base.
Diligently monitor active fermentation batches, regularly taking and logging critical measurements like pH, Brix, temperature, and titratable acidity.
Maintain the health and vitality of the SCOBY (Symbiotic Culture of Bacteria and Yeast) pellicles and liquid starter cultures in a dedicated SCOBY hotel.
Perform sensory analysis on fermenting and finished products to identify key flavor profiles, potential off-flavors, and adherence to quality standards.
Operate, monitor, and clean fermentation and brite tanks, ensuring optimal conditions for primary and secondary fermentation.
Execute the transfer of kombucha between vessels, including moving it from fermenters to brite tanks for flavoring and carbonation.
Accurately prepare and add flavor ingredients, such as fruit purees, juices, and herbs, to the kombucha post-primary fermentation.
Operate kegging and bottling/canning line equipment, ensuring proper fill levels, carbonation, and secure sealing of the final product.
Rigorously perform cleaning-in-place (CIP) and sanitizing-in-place (SIP) procedures on all tanks, hoses, and processing equipment.
Maintain meticulous and accurate daily production logs, including brew sheets, fermentation data, and inventory records, using designated software or logbooks.
Assist in troubleshooting equipment malfunctions and performing routine preventative maintenance on pumps, clamps, gaskets, and other machinery.

Secondary Functions

Manage inventory of raw materials, chemicals, and packaging supplies, communicating needs to the production manager to prevent shortages.
Organize and maintain cleanliness in all production areas, including the brewhouse, fermentation cellar, cold storage, and warehouse.
Safely operate a forklift and pallet jack to move raw materials, full kegs, and pallets of finished goods.
Assist in receiving and inspecting incoming shipments of ingredients and materials, verifying quality and quantity against purchase orders.
Uphold and adhere to all company safety protocols, Good Manufacturing Practices (GMPs), and food safety plans (HACCP).
Participate in team meetings to discuss production schedules, review challenges from the previous day, and plan for upcoming tasks.
Support research and development efforts by assisting in the creation and testing of new recipes and pilot batches.
Collaborate effectively with other members of the production team to ensure a smooth, efficient, and positive workflow.

Required Skills & Competencies

Hard Skills (Technical)

Fermentation Science: Foundational understanding of microbial processes, yeast/bacterial health, and the factors influencing fermentation outcomes (temperature, pH, etc.).
Sanitation & CIP: Proficient in standard cleaning and sanitation procedures for a food-grade facility, including the safe handling of cleaning chemicals.
Quality Control Testing: Ability to accurately use and calibrate lab equipment such as pH meters, refractometers, and thermometers.
Equipment Operation: Experience operating pumps, filters, canning/bottling lines, and keg washers in a production environment.
Inventory Management: Competency in tracking raw materials and finished goods, often using inventory software or spreadsheets.
Forklift Operation: Certified or able to become certified to safely operate a forklift for material handling.

Soft Skills

Meticulous Attention to Detail: A keen eye for precision in measurements, processes, and sanitation is non-negotiable for product consistency and safety.
Strong Work Ethic: A self-starter who can work efficiently both independently and as part of a team in a fast-paced environment.
Problem-Solving: The ability to think critically and troubleshoot issues with batches or equipment on the fly.
Physical Stamina: The role requires the ability to stand for long periods, lift heavy objects (up to 55 lbs), and work in varied temperature environments.
Clear Communication: Capable of clearly communicating progress, issues, and needs to team members and supervisors.
Time Management & Organization: Excellent organizational skills to manage multiple tasks and batches at different stages of production simultaneously.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.

Preferred Education:

Associate's or Bachelor's Degree.

Relevant Fields of Study:

Fermentation Sciences
Food Science
Culinology
Biology or Chemistry

Experience Requirements

Typical Experience Range: 1-3 years of experience in a relevant production environment.

Preferred:

Prior professional experience in a brewery, winery, cidery, or other beverage manufacturing facility is highly desirable.
Demonstrable passion for and knowledge of kombucha, homebrewing, or other fermentation hobbies is a significant plus.
Experience working in an environment that adheres to GMPs and food safety regulations.