Brewers perform all the tasks associated with brewing and cellaring consistently high-quality beverages. Brewers are on a 24-hour work schedule with 8-hour shifts that are rotated through day, swing and grave. Brewers’ days off can change as shifts rotate or as brewing schedule dictates. Days off are consecutive but will not necessarily be Saturday and Sunday. Overtime may be required when higher production needs or staff shortages dictate. Because of the demands of the job, brewers do not have an assigned meal period. Meals are eaten as time is available during the shift.
This is an hourly position. Shift work is required.
- Competently operate both manual and automated brewing, grain handling, filtration, C02 and grain drying equipment.
- Understand and perform appropriate pre and post brewing sanitation measures based on food quality standards including tank cleaning, parts cleaning, food storage, personal hygiene, and quality assurance requirements.
- Diligently follow all safety procedures.
- Follow operating procedures consistent with the requirements and recipes of Alaskan Brewing Co. to achieve desired quality and production targets.
- Working independently, organizing workflow effectively and keeping work area clean and presentable.
- Performing lab work as required.
- Maintaining detailed and accurate logs and records.
- Assessing and reporting equipment malfunctions or anomalies to maintenance.
- Maintaining a strong working knowledge of the operational equipment in the brewhouse and cellar including pumps, valves, filters, and centrifuges.
- Other duties as required including working with team members throughout other brewery departments.
- Ability to work in a team setting, cooperate, collaborate, communicate with co-workers and across departments.
- Ability to communicate beer issues with other departments as needed
- Brewing requires repetitive work, using potentially dangerous equipment and chemicals, in a noisy environment.
- Brewing is physically demanding and requires working solo and often under time constraints.
- This position requires cleanliness of work areas to maintain food quality standards
- Ability to maneuver pallets of beer weighing 2,100lb using a pallet jack or forklift.
- Ability to stack 40lb cases and lift kegs weighing up to 170 lbs.
- Ability to repetitively lift heavy objects, such as 60lb bags of malt, beer hoses, or filter agents.
- Ability to drive a forklift and handle heavy objects safely.
- Ability to work in cold, wet conditions.
- Ability to work with hazardous materials (acids, bases, sanitizing agents).
Special Knowledge and Skills
- Knowledge of the theory and practice of brewing.
- General knowledge of how beer is processed and handled before, during, and after fermentation.
- Forklift operator certificate will be required.
- Ability to make well-founded, independent judgments based on scientific and mechanical information.
- Ability to keep clear and accurate records and note recipe discrepancies as they happen.
- Strong computer skills needed.
- Ability to work safely with hazardous materials including acids, caustics and sanitizers.
- Ability to work safely with CO2 gas.
- Ability to plan and organize complex tasks as well as coordinate and communicate effectively with other Brewers, the Brewing Supervisor and the Brewing Manager, both verbally and in the daily log book.
- Ability to follow daily instructions and work plans as detailed by the Brewing Manager.
- Experience with process control systems, and ERP systems is preferred.
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