Key Responsibilities and Required Skills for Kombucha Specialist Intern

🎯 Role Definition

The Kombucha Specialist Intern is an enthusiastic and detail-oriented individual passionate about the art and science of fermentation. This role provides immersive, hands-on support to the brewing and production team, participating in every stage of the kombucha lifecycle—from tea brewing and SCOBY management to fermentation monitoring, flavoring, and final packaging. The intern will learn and adhere to strict quality control and food safety standards, contributing directly to the consistency and excellence of our products while developing a foundational skill set in craft beverage production.

📈 Career Progression

Typical Career Path

Entry Point From:

Current student or recent graduate in a relevant science or culinary program.
Passionate and knowledgeable homebrewer or fermentation enthusiast.
Entry-level food production or kitchen staff looking to specialize.

Advancement To:

Kombucha Brewer / Junior Brewer
Quality Assurance Technician / Specialist
Cellar Manager or Production Lead

Lateral Moves:

Research & Development Assistant (Flavor Development)
Quality Control Technician (in brewery or other food production)
Sales & Brand Ambassador (leveraging deep product knowledge)

Core Responsibilities

Primary Functions

Actively assist in all stages of the kombucha production cycle, including large-scale tea brewing, sugar dissolution, and cooling processes under the guidance of the Head Brewer.
Perform daily care and management of the SCOBY (Symbiotic Culture Of Bacteria and Yeast) and starter liquid, ensuring its health and viability for consistent fermentation.
Diligently monitor active fermentation batches, meticulously recording key data points such as pH, temperature, Brix (sugar content), and acidity levels on a daily basis.
Conduct sensory analysis and taste-testing of kombucha at various stages of fermentation to ensure it meets our established flavor profile and quality benchmarks.
Execute rigorous cleaning and sanitization protocols (CIP/SIP) on all brewing vessels, tanks, hoses, and equipment to maintain a sterile production environment and prevent contamination.
Participate in the transfer of fermented kombucha to brite tanks for secondary fermentation, flavoring, and carbonation, learning to operate pumps and filtration systems safely.
Assist in the preparation and addition of fresh, high-quality ingredients for flavoring, including purees, juices, and herbs, ensuring accurate measurements and proper mixing.
Operate bottling, canning, and kegging lines under supervision, ensuring proper fill levels, secure capping, and adherence to packaging quality standards.
Maintain comprehensive and accurate brew logs, fermentation records, and cleaning schedules, contributing to our traceability and quality assurance programs.
Support the Quality Control team by collecting samples for microbiological and analytical testing, both in-house and for third-party labs.
Manage the physical inventory of raw materials, including organic teas, sugars, flavorings, and packaging supplies, and assist in placing new orders.
Troubleshoot minor process and equipment issues as they arise during a production run, learning to identify and resolve common brewing challenges.

Secondary Functions

Support the Research and Development team in creating and testing new and seasonal kombucha flavor combinations in small-scale pilot batches.
Contribute to the refinement and documentation of Standard Operating Procedures (SOPs) for brewing, cleaning, and safety to improve efficiency and consistency.
Assist with order fulfillment and logistics, including picking, packing, and preparing pallets of finished product for shipment to our distributors and partners.
Engage in educational opportunities, such as attending team meetings and training sessions, to build a comprehensive understanding of the craft beverage industry.
Help maintain the overall organization and cleanliness of the production floor, walk-in coolers, and dry storage areas to ensure a safe and efficient workspace.
Participate in public-facing events, such as farmers' markets or taproom tastings, to share product knowledge and gather direct customer feedback.
Collaborate with the brewing team on continuous improvement projects aimed at increasing yield, reducing waste, and enhancing product quality.
Provide support for ad-hoc production needs and special projects as directed by the Production Manager or Head Brewer.

Required Skills & Competencies

Hard Skills (Technical)

Fermentation Monitoring: Ability to use and calibrate instruments like pH meters, refractometers (for Brix), and thermometers to track fermentation progress.
Food Safety & Sanitation: Understanding of basic food safety principles (like HACCP) and experience with cleaning and sanitizing protocols in a food-grade environment.
Meticulous Record-Keeping: Proficiency in accurately logging data in spreadsheets (Excel, Google Sheets) or production software, ensuring traceability and consistency.
Basic Lab Skills: Competency in precise measurement, sample collection, and following procedural guidelines for quality control testing.
Mechanical Aptitude: A knack for understanding how equipment works, with the ability to learn the operation of pumps, clamps, hoses, and bottling/canning lines.
Sensory Analysis: Developing the palate to identify and articulate specific flavors, aromas, and mouthfeel characteristics in a beverage.

Soft Skills

Extreme Attention to Detail: A sharp eye for spotting inconsistencies and a commitment to precision in a process where small variables have a big impact.
Eagerness to Learn & Coachable: A strong desire to absorb new information, take constructive feedback, and ask thoughtful questions.
Problem-Solving Mindset: The ability to think critically and proactively when faced with unexpected challenges during the production process.
Teamwork & Collaboration: A positive attitude and willingness to jump in and help colleagues to achieve shared production goals.
Time Management & Organization: The ability to manage multiple tasks effectively in a fast-paced production environment and prioritize responsibilities.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or equivalent.
Must be at least 18 years of age.

Preferred Education:

Currently enrolled in or a recent graduate of a Bachelor’s or Associate's degree program from an accredited institution.

Relevant Fields of Study:

Food Science / Fermentation Science
Microbiology / Biology / Chemistry
Culinary Arts or Nutrition
Brewing & Distilling Technology

Experience Requirements

Typical Experience Range: 0 - 1 years. This is an entry-level, learning-focused role.

Preferred:

Demonstrated passion for fermentation, demonstrated through homebrewing (kombucha, beer, kefir, etc.) or related hobbies.
Previous experience working in a commercial kitchen, brewery, winery, or food manufacturing facility is a significant plus.