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Key Responsibilities and Required Skills for Kombucha Specialist

💰 $45,000 - $75,000

Food & BeverageManufacturingArtisan ProductionQuality ControlFermentation Science

🎯 Role Definition

A Kombucha Specialist is the heart and soul of the brewing operation, a true artisan who blends science and craft to produce consistently delicious and high-quality fermented tea. This role is responsible for the entire lifecycle of the kombucha, from sourcing the finest raw ingredients to overseeing the delicate fermentation process and ensuring the final product meets our exacting standards. More than just a brewer, the specialist is a guardian of the SCOBY (Symbiotic Culture Of Bacteria and Yeast), a quality control expert, and an innovator, constantly seeking to refine processes and develop exciting new flavors. This position is critical for maintaining brand integrity, production efficiency, and the unique character of our beverages.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Brewing Assistant or Production Technician
  • Passionate and knowledgeable Home Brewer with demonstrated expertise
  • Food Science or Microbiology Graduate
  • Kitchen Production Staff or Line Cook in a quality-focused environment

Advancement To:

  • Head Brewer or Brewmaster
  • Production Manager
  • Quality Assurance Manager
  • Product Development & Innovation Lead

Lateral Moves:

  • Fermentation Scientist (for other cultured products like kimchi, kefir, or yogurt)
  • Quality Control Technician in the wider beverage industry
  • Cellar Manager (in a brewery or winery)

Core Responsibilities

Primary Functions

  • Execute and oversee all stages of the kombucha production process, including large-scale tea brewing, sugar dissolution, and cooling to precise specifications.
  • Manage the health, propagation, and rotation of our unique SCOBY and starter liquid cultures to ensure consistency and vitality across all batches.
  • Diligently monitor active fermentation cycles, regularly measuring and recording key parameters such as pH, temperature, Brix (sugar content), and titratable acidity.
  • Perform sensory analysis (tasting, smelling) on fermenting and finished products to identify flavor profile development and detect any potential off-flavors.
  • Skillfully execute secondary fermentation processes, including the accurate blending of flavorings, fruit purees, and juices according to established recipes.
  • Operate, maintain, and troubleshoot a variety of production equipment, including brew kettles, fermentation vessels, pumps, filtration systems, and carbonation tanks.
  • Adhere strictly to the production schedule to meet inventory pars and fulfillment deadlines, coordinating with the packaging and logistics teams.
  • Maintain meticulous and accurate digital and physical batch logs, documenting every step of the process for traceability, consistency, and quality control purposes.
  • Implement and uphold rigorous cleaning and sanitation procedures (CIP/SIP) for all tanks, hoses, and equipment to prevent contamination and ensure food safety.
  • Conduct comprehensive quality control checks on incoming raw materials, in-process liquid, and finished, packaged kombucha to ensure they meet quality standards.
  • Manage the inventory of raw materials, including tea, sugar, flavorings, and other ingredients, placing orders as needed to prevent production delays.
  • Assist with packaging line operations, including kegging, bottling, or canning, ensuring product integrity is maintained through to the finished good.
  • Analyze production data to identify trends, troubleshoot inconsistencies between batches, and implement corrective actions to improve the process.
  • Calibrate and maintain laboratory and measurement equipment, such as pH meters, refractometers, and thermometers, to ensure accurate readings.

Secondary Functions

  • Collaborate with the leadership team to research, develop, and scale up new recipes and flavor profiles, from initial concept to full production run.
  • Train and mentor new brewing assistants and production staff on standard operating procedures, safety protocols, and the nuances of fermentation.
  • Participate in regular sensory panel evaluations to provide feedback on new products, competitor products, and existing product consistency.
  • Act as a brand ambassador and subject matter expert during brewery tours, tasting events, and farmer's markets, educating consumers on the kombucha process.
  • Contribute to the continuous improvement of Standard Operating Procedures (SOPs) and safety protocols within the production facility.
  • Support the facility's compliance with food safety regulations, including GMP (Good Manufacturing Practices) and HACCP plans.

Required Skills & Competencies

Hard Skills (Technical)

  • Fermentation Science: Deep understanding of the microbiological processes involved in kombucha fermentation, including the roles of yeast and bacteria.
  • Process Monitoring: Proficiency in using and calibrating lab equipment like pH meters, refractometers, hydrometers, and thermometers to track fermentation progress.
  • SCOBY Health Management: Expertise in maintaining, nurturing, and propagating Symbiotic Cultures of Bacteria and Yeast to ensure batch-to-batch consistency.
  • Sanitation & CIP: Knowledge of commercial cleaning and sanitation-in-place (CIP) procedures and chemicals to maintain a sterile production environment.
  • Quality Control/Assurance: Ability to perform sensory evaluations (olfactory and gustatory) and physical tests to ensure the product meets specifications.
  • Recipe Development & Scaling: Experience in creating new flavor profiles and the mathematical skills to accurately scale recipes from pilot batches to large-scale production.
  • GMP & Food Safety: Working knowledge of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) within a food production setting.
  • Record Keeping: Meticulous batch logging and data entry skills for traceability and process analysis.

Soft Skills

  • Meticulous Attention to Detail: An unwavering focus on precision and consistency, as small deviations can have a large impact on the final product.
  • Problem-Solving: The ability to calmly and logically troubleshoot production issues, from a stalled fermentation to an equipment malfunction.
  • Patience & Observation: A patient approach to the natural, time-sensitive process of fermentation, coupled with keen observational skills.
  • Passion & Curiosity: A genuine enthusiasm for fermentation, craft beverages, and a drive to continuously learn and experiment.
  • Teamwork & Communication: Ability to work collaboratively with packaging, sales, and management teams and clearly communicate production status and needs.
  • Time Management: Excellent organizational skills to manage multiple batches at different stages of production simultaneously.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or equivalent, combined with direct, relevant experience.

Preferred Education:

  • Associate's or Bachelor's Degree in a related field.

Relevant Fields of Study:

  • Food Science
  • Microbiology
  • Chemistry
  • Fermentation Science
  • Culinary Arts

Experience Requirements

Typical Experience Range:

  • 2-5 years of hands-on experience in a commercial beverage production environment.

Preferred:

  • Direct experience as a professional brewer in a commercial kombucha, beer, or cider facility is highly preferred. Experience managing a fermentation program, developing recipes, and working within a structured food safety program (HACCP) will be a significant advantage.
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