Torchora
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Key Responsibilities and Required Skills for Kombucha Specialist Trainee

💰 $38,000 - $48,000

Food & BeverageManufacturingProductionBrewingEntry-Level

🎯 Role Definition

As a Kombucha Specialist Trainee, you will be the heart of our daily production operations. You will be immersed in every stage of the kombucha lifecycle—from brewing the initial sweet tea and nurturing our SCOBY to monitoring fermentation, executing flavour infusions, and ensuring the final product is perfectly carbonated and packaged. This role is designed for a dedicated and curious individual eager to master both the science and art of kombucha making, contributing directly to the quality and consistency of our beloved beverages while upholding the highest standards of safety and sanitation.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Food & Beverage Service (e.g., Barista, Line Cook)
  • Brewery or Winery Production Assistant
  • Passionate Homebrewer / Fermenter
  • Recent Graduate (Food Science, Microbiology)

Advancement To:

  • Kombucha Brewer
  • Fermentation Lead / Cellar Manager
  • Quality Control Technician
  • Production Supervisor

Lateral Moves:

  • R&D Technician (Beverage)
  • Quality Assurance Specialist
  • Taproom Manager

Core Responsibilities

Primary Functions

  • Execute the hot-side brewing process, including accurately weighing, measuring, and steeping organic teas and sugars according to precise recipe specifications.
  • Manage the entire fermentation lifecycle, from initial inoculation with our proprietary SCOBY (Symbiotic Culture of Bacteria and Yeast) to daily monitoring of critical parameters.
  • Conduct daily sensory analysis and utilize lab equipment to meticulously track fermentation progress, measuring pH, Brix, and titratable acidity to determine optimal harvest times.
  • Perform rigorous cleaning-in-place (CIP) and sanitation-in-place (SIP) protocols on all brewing vessels, fermentation tanks, brite tanks, and transfer lines to ensure a sterile production environment.
  • Assist in the preparation and addition of flavourings, including juicing fresh ingredients, creating infusions, and dry-hopping, ensuring consistency and quality in every batch.
  • Operate and monitor carbonation equipment to achieve precise and consistent carbonation levels in the finished kombucha, as dictated by product standards.
  • Manage SCOBY health and propagation, including feeding, harvesting, and maintaining our culture library to ensure the long-term viability and consistency of our core ingredient.
  • Diligently complete and maintain detailed daily production logs, fermentation records, and cleaning logs, ensuring full traceability and compliance with internal and external standards.
  • Operate various pieces of production equipment safely and efficiently, including pumps, filters, heat exchangers, keg washers, and semi-automated bottling/canning lines.
  • Participate in the kegging, bottling, and canning of finished products, ensuring proper fill levels, capping/seaming, and date-coding for all packaged goods.
  • Maintain a clean, organized, and safe work environment at all times, adhering to Good Manufacturing Practices (GMP) and company safety protocols.
  • Assist in the receiving, inspection, and proper storage of all raw materials, including tea, sugar, flavour ingredients, and packaging supplies.
  • Manage inventory of raw materials and finished goods, assisting with regular stock counts and communicating needs to the production manager.
  • Perform basic quality control checks on raw materials, in-process kombucha, and finished products to identify and report any deviations from our quality standards.
  • Support the Lead Brewer in recipe development trials and sensory panel evaluations, providing constructive feedback on new flavour combinations and formulations.
  • Conduct routine preventative maintenance and troubleshooting on brewing and packaging equipment to minimize downtime and ensure operational efficiency.
  • Handle and transport heavy materials, such as ingredient buckets and cases of finished product, utilizing proper lifting techniques and material handling equipment.
  • Prepare and stage orders for distribution, ensuring accuracy in picking, palletizing, and wrapping finished goods for shipment.
  • Adhere to all established Standard Operating Procedures (SOPs) for brewing, fermentation, cellaring, and packaging to guarantee product consistency and safety.
  • Actively participate in team meetings and training sessions, contributing to a culture of continuous improvement, safety, and open communication.
  • Monitor and maintain the cleanliness and organization of the cold storage and dry goods warehouse, ensuring proper stock rotation (FIFO).
  • Assist with environmental monitoring programs, including conducting ATP swabbing and collecting samples for microbiological analysis.

Secondary Functions

  • Support ad-hoc data requests and exploratory data analysis related to fermentation trends.
  • Contribute to the organization's production efficiency and quality improvement initiatives.
  • Assist the taproom and marketing teams with product knowledge training and represent the brand at occasional festivals or tasting events.
  • Participate in sprint planning and agile ceremonies within the production team to meet output goals.
  • Research and present findings on new fermentation techniques, ingredients, or equipment to the production team.

Required Skills & Competencies

Hard Skills (Technical)

  • Proficiency with basic laboratory equipment, including pH meters, refractometers, and titrators.
  • Foundational understanding of fermentation science and microbial processes.
  • Knowledge of sanitation and cleaning chemistry (CIP/SIP procedures).
  • Ability to operate pumps, hoses, clamps, and other transfer equipment safely.
  • Meticulous record-keeping and data logging skills.
  • Knowledge of Good Manufacturing Practices (GMP) and food safety principles (HACCP).
  • Basic mechanical aptitude for minor equipment adjustments and troubleshooting.

Soft Skills

  • Exceptional attention to detail and a commitment to quality and consistency.
  • Strong problem-solving skills and the ability to think critically under pressure.
  • Excellent verbal communication and a collaborative, team-oriented mindset.
  • A proactive and enthusiastic willingness to learn and take on new challenges.
  • Physical stamina and the ability to lift up to 55 lbs repeatedly and work on your feet for extended periods.
  • Effective time management and organizational skills in a fast-paced environment.
  • A genuine passion for kombucha, fermentation, and the craft beverage industry.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or equivalent.

Preferred Education:

  • Associate's or Bachelor's degree.

Relevant Fields of Study:

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

Experience Requirements

Typical Experience Range:

  • 0-2 years of experience in a relevant production environment.

Preferred:

  • Prior experience in a commercial brewery, winery, cidery, or food manufacturing facility is highly desirable. Experience as a dedicated homebrewer or home fermenter with a documented passion for the craft is also a strong plus.
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