Key Responsibilities and Required Skills for Kombucha Quality Inspector

🎯 Role Definition

The Kombucha Quality Inspector is the frontline defender of our product's integrity and our brand's reputation. This isn't just about ticking boxes; it's about being a sensory expert, a scientific detective, and a process champion. You are the crucial link between our artisanal brewing process and the happy, healthy consumer. Your meticulous work ensures that every batch of kombucha is not only safe and compliant with all food safety regulations but also consistently delicious, vibrant, and alive with the character our customers love. You'll immerse yourself in the science of fermentation, using both sophisticated lab equipment and your own refined palate to guarantee that every sip is perfect.

📈 Career Progression

Typical Career Path

Entry Point From:

Quality Control Technician (Food/Beverage)
Laboratory Assistant
Brewery Cellar Person or Brewing Assistant

Advancement To:

Quality Assurance Supervisor or Lead
Food Safety Manager
Quality Management Systems (QMS) Specialist

Lateral Moves:

Research and Development (R&D) Technician
Process Improvement Specialist
Fermentation Specialist

Core Responsibilities

Primary Functions

Conduct comprehensive sensory analysis (organoleptic testing) on raw materials, in-process batches, and finished products to evaluate taste, aroma, color, and mouthfeel against established brand standards.
Perform a wide range of laboratory tests, including pH, titratable acidity (TA), Brix (sugar content), and alcohol by volume (ABV), ensuring all specifications are precisely met.
Meticulously inspect incoming raw materials, such as teas, sugars, flavorings, and SCOBYs, to verify they meet quality and safety requirements before entering the production stream.
Monitor all stages of the fermentation and brewing process, collecting data and samples to ensure consistency and adherence to our proprietary recipes and procedures.
Execute daily pre-operational inspections of production lines and equipment to verify sanitation effectiveness and readiness for production.
Maintain highly accurate and detailed digital and physical records of all quality checks, lab results, and production batch information for traceability and compliance.
Actively enforce Good Manufacturing Practices (GMPs) on the production floor, providing guidance and coaching to production staff to foster a quality-centric culture.
Calibrate, maintain, and troubleshoot laboratory equipment to ensure instrumentation is accurate and reliable for testing.
Authorize the release of finished products that meet all quality and safety specifications, and place non-conforming products on hold for further investigation and disposition.
Assist in the execution and monitoring of the facility’s HACCP (Hazard Analysis and Critical Control Points) plan, ensuring critical control points are effectively managed.
Collect and process samples for microbiological analysis, including environmental swabbing and finished product testing, to monitor for potential contaminants.
Diligently review production batch records for completeness, accuracy, and compliance with all internal and regulatory standards.
Train production team members on quality control procedures, standards, and the proper use of quality-related equipment.
Lead or participate in the investigation of root causes for quality deviations, out-of-spec results, and customer complaints, implementing corrective and preventive actions (CAPAs).
Manage the retain sample library, ensuring that samples from every batch are properly stored and maintained for their full shelf life.
Verify packaging and labeling accuracy for all finished goods, ensuring they comply with brand guidelines and regulatory requirements (e.g., nutritional information, allergen statements).
Analyze quality data to identify negative trends, pinpoint areas for improvement, and support continuous improvement initiatives within the brewery.
Participate actively in preparation for and during internal, third-party (e.g., SQF, BRC), and regulatory audits.
Develop and update Standard Operating Procedures (SOPs), work instructions, and quality forms to reflect current best practices and process changes.
Collaborate with the R&D team on new product trials, providing quality and sensory feedback to support successful innovation.

Secondary Functions

Support ad-hoc data requests and exploratory data analysis for the production, R&D, and sales teams.
Contribute to the organization's continuous improvement culture by suggesting enhancements to our quality management system and overall data strategy.
Collaborate with business units to translate data needs into engineering requirements.
Participate in sprint planning and agile ceremonies within the data engineering team.

Required Skills & Competencies

Hard Skills (Technical)

Proficiency with standard laboratory equipment, including pH meters, refractometers, titrators, and densitometers.
Strong working knowledge of food safety principles, including GMPs, HACCP, and familiarity with GFSI schemes like SQF or BRC.
Experience with aseptic sampling techniques and basic microbiological plating or environmental swabbing.
Demonstrated ability in sensory evaluation and organoleptic testing of food and beverage products.
Competence in Microsoft Office Suite, particularly Excel for data logging, analysis, and charting.
Understanding of fermentation science and the brewing process.
Experience with Quality Management System (QMS) software and ERP systems.

Soft Skills

Meticulous attention to detail and a passion for precision and accuracy.
Exceptional organizational and time-management skills, with the ability to prioritize tasks in a fast-paced environment.
Clear and effective communication skills, both written (for logs and reports) and verbal (for training and collaboration).
Strong analytical and problem-solving abilities to investigate issues and determine root causes.
A collaborative spirit with the ability to work effectively both independently and as part of a cross-functional team.
High level of integrity and dependability, with a commitment to upholding quality standards without compromise.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED with relevant work experience.

Preferred Education:

Associate's or Bachelor's degree.

Relevant Fields of Study:

Food Science
Microbiology
Chemistry or Biology
Brewing Science or Fermentation Science

Experience Requirements

Typical Experience Range:

1-3 years of experience in a quality control or laboratory role.

Preferred:

Direct experience in a food and beverage manufacturing environment, especially with fermented products (kombucha, beer, wine, yogurt). Experience in a facility with a certified food safety system (e.g., SQF, BRC, ISO 22000) is highly desirable.