Brewer (WSB Grafton)

• Quality control: The craft brewer must assess the quality of the brew throughout the brewing process. They will be responsible for both scientific and taste-testing of the brew.

• Production record keeping: Detailed records must be kept, with the goal of improving beer quality and production processes.

• Managing cellaring of beer: They must ensure that different beers are correctly stored.

• Maintain safety and hygiene standards throughout the brewery: The brewer must ensure that work is performed in a safe manner and strict hygiene standards are maintained.

• Equipment maintenance and purchasing: They must maintain equipment within the brewery and make decisions about equipment purchases. They must also create a maintenance schedule which works well with production requirements.

• High level written and verbal communication skills

• Leadership skills, managerial skills and the ability to motivate staff

• A passion for beer making and developing new beers

• High level brewing skills

• Physically fit and able to lift weights of up to 30 kilograms

• Personable and able to communicate well with customers

• Problem solving skills

• Some mechanical knowledge and familiarity with brewing components

• Innovative, creative and motivated to create some new and delicious beers

• Quality assurance skills and drive for continual improvement

Physical & Mental Requirements:

Must have the ability to walk and stand routinely throughout the shift. Must have the ability to lift up to 50 lbs. with ease and push up to 350 lbs. with the appropriate equipment. Must have the ability to deal effectively with the stress of responding quickly and be engaged in multiple tasks.

Environmental Conditions:

Performs duties with exposure to infectious or communicable diseases inherent to working in high-volume atmospheres and occasional exposure to loud or unpleasant voices due to unpredictable behavior of customers and seasonal exposure to high humidity due to temperature control of the facility locations. Exposure to varying types of ware chemicals, cleaning agents and various types of food service areas that contain possible hazards such as slippery surfaces.