The Brewing Manager is responsible for working with the owner to plan and coordinate the entire kombucha brewing process. To perform this role they must manage staff, schedule production runs, ensure adequate raw materials are available, and ensure the brewery's equipment is working correctly. The Brewing Manager is responsible for overseeing and participating in the pre- and post-cleaning and sanitation of all transfer lines and vessels, maintenance of parts and hoses, tank CIPs, various fermentation procedures, operating cold-press juicer, as well as kombucha transfers, and the filling of kegs and cans. The Brewing Manager works 8-hour shifts on average.
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