Key Responsibilities and Required Skills for Kombucha Technician Trainee

🎯 Role Definition

The Kombucha Technician Trainee is an enthusiastic and detail-oriented individual eager to learn the craft of commercial kombucha brewing. This role supports the entire production lifecycle, from raw ingredient preparation to finished product packaging. Under the guidance of senior brewers and production leads, the Trainee will develop core competencies in fermentation management, quality assurance, and sanitation protocols, ensuring our products meet the highest standards of quality and consistency. This is a foundational role designed to cultivate the next generation of skilled beverage artisans.

📈 Career Progression

Typical Career Path

Entry Point From:

Passionate Homebrewer or Fermentation Enthusiast
Kitchen Staff, Line Cook, or Prep Cook
Cellar Hand or Assistant in a brewery/winery
Food & Beverage Production Associate

Advancement To:

Kombucha Brewer / Technician
Lead Brewer / Production Lead

Quality Control Technician

Cellar Manager

Lateral Moves:

Quality Assurance Assistant
Packaging Lead
R&D Assistant

Core Responsibilities

Primary Functions

Actively participate in all stages of the kombucha brewing process, including the precise weighing, preparation, and brewing of large-scale batches of sweet tea.
Learn to manage and maintain the health and vitality of the Symbiotic Culture of Bacteria and Yeast (SCOBY), including feeding, harvesting, and culling under supervision.
Execute rigorous cleaning-in-place (CIP) and sanitation-in-place (SIP) procedures on fermentation vessels, brite tanks, hoses, and all other processing equipment.
Diligently monitor active primary and secondary fermentations, accurately recording key data points such as pH, temperature, Brix, and titratable acidity.

Operate pumps, hoses, clamps, and other transfer equipment safely and efficiently to move liquid between tanks and to the packaging line.

Assist in the preparation and addition of flavorings, purees, and other ingredients during the secondary fermentation stage, ensuring homogenous mixing.
Support the packaging team by operating kegging and bottling/canning line equipment, ensuring products are filled, sealed, and labeled correctly.
Maintain meticulous and accurate daily production logs, batch records, and cleaning logs in accordance with internal standards and regulatory requirements.
Uphold a culture of safety and quality by strictly adhering to all Standard Operating Procedures (SOPs), Good Manufacturing Practices (GMPs), and workplace safety guidelines.
Perform routine quality control checks on raw materials, in-process liquid, and finished goods to ensure they meet our stringent quality specifications.
Develop a comprehensive understanding of the science behind fermentation, troubleshooting common issues like mold contamination or stalled fermentation with guidance from senior staff.
Maintain a clean, organized, and efficient work environment within the brewery, including the proper storage of ingredients, equipment, and cleaning supplies.
Assist in the carbonation of finished kombucha, learning to use carbonation stones and pressure gauges to achieve target CO2 volumes.
Participate in regular sensory analysis and tasting panels to develop a discerning palate and contribute to product consistency and quality assessment.

Secondary Functions

Assist with the receiving, inspection, and proper storage of all incoming raw materials, including tea, sugar, and flavor ingredients.
Support the inventory management team by participating in regular cycle counts of raw materials, packaging supplies, and finished goods.
Contribute to continuous improvement projects by providing feedback on processes and identifying opportunities for increased efficiency, safety, or quality.
Support the Research & Development team by assisting with the setup, execution, and documentation of pilot batches and new recipe trials.
Learn and perform basic preventative maintenance and calibration on key production and laboratory equipment.
Properly handle and dispose of production waste, such as used tea leaves and spent SCOBY, in an environmentally responsible manner.
Prepare and ship samples for external laboratory analysis as required for quality assurance and compliance verification.

Required Skills & Competencies

Hard Skills (Technical)

Basic understanding of fermentation science (yeast & bacteria activity, pH, acidity).
Mechanical aptitude for operating and troubleshooting pumps, clamps, and processing equipment.
Ability to perform accurate measurements and conversions (weight, volume, temperature).
Experience with sanitation and cleaning procedures in a food-grade environment (experience with CIP is a major plus).
Proficient in basic math skills for recipe scaling and data calculations.
Foundational laboratory skills, including the use of a pH meter, refractometer, and other QC instruments.
Ability to meticulously follow complex written instructions and Standard Operating Procedures (SOPs).

Soft Skills

Exceptional attention to detail and a commitment to quality and consistency.
Strong organizational skills and the ability to manage time effectively in a fast-paced production setting.
Excellent verbal and written communication skills for effective teamwork and record-keeping.
A proactive, problem-solving mindset with a willingness to ask questions and learn.
Ability to work collaboratively as part of a cohesive production team.
Physical stamina to stand for long periods, lift heavy objects (up to 55 lbs), and work in a wet, variable-temperature environment.
A genuine passion for kombucha, craft beverages, and the fermentation process.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED.

Preferred Education:

Associate's or Bachelor's Degree, or a certificate from a brewing/fermentation science program.

Relevant Fields of Study:

Food Science
Biology / Microbiology
Chemistry
Fermentation Science
Culinary Arts

Experience Requirements

Typical Experience Range: 0-1 years. This is an entry-level trainee position.

Preferred: While no direct professional kombucha-brewing experience is required, a background in a related field is highly advantageous. This includes previous roles in a commercial kitchen, craft brewery, winery, or any food/beverage manufacturing facility. A demonstrated passion for homebrewing (beer, kombucha, mead, etc.) is strongly valued and should be highlighted.