Head Brewer

Karbach Brewing Company

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The Head Brewer is responsible for overseeing the day-to-day production brewing operation.  The Head Brewer manages the Cellar Manager and the Brewhouse team to ensure shift cohesiveness and solidarity within the production brewing function.  The Head Brewer is responsible for transitioning recipes from the pilot system to the production brewhouse while maintaining product quality and consistency.  The Head Brewer works closely with the Brewmaster to meet production goals.  The Head Brewer also works in conjunction with the Quality Manager to streamline processes and to achieve quality improvements.  The Head Brewer is expected to be punctual, self-motivated, and to lead by example.  The Head Brewer is responsible for maintaining an engaging and positive team environment for the production brewing operation.   

Daily Duties, Functions, Responsibilities

  • Sets department goals, and works with production brewery employees to achieve comprehensive production goals. 

  • Manage Cellar Manager and hourly brewers to include, discipline, recognition, evaluations, etc.

  • Oversees the standard operating procedures and guidelines (SOP) process.

  • Troubleshoots problems technical in nature in all facets of production brewing.

  • Guarantees the training of staff in job duties, safety procedures and company policy. 

  • Responsible for hiring and performance management of all production brewery employees. 

  • Ensures accurate inventory and quality management of raw materials and chemicals.

  • Periodic handling of hazardous chemicals.

  • Oversee brewery safety program. 

  • Facilitate weekly meetings to maintain open communications with all shifts. 

  • Guarantees the keeping of accurate daily production records per company and Federal Requirements.

  • Represent Karbach Brewing Company at sales and marketing events.

  • Other duties as assigned. 

  Job Qualifications 

Knowledge, Skills, and Abilities

  • Extensive knowledge of practices, methods, tools, and equipment used in production brewing.

  • Extensive knowledge of occupational hazards and necessary safety precautions associated with work.

  • Ability to interpret technical bulletins and schematics on equipment related to work.

  • Ability to provide and follow oral and written instructions.

Education and Experience

  • Minimum of 5 years brewing experience in a production-brewing environment.

  • College Degree, Brewing education, certification, or undergraduate education required.

  • Must be 21-years of age.

Physical Conditions and Nature of Work Contacts

  • Involves frequent walking, lifting, and carrying objects weighing 50lbs routinely, occasional lifting of 100-150lbs.

  • May require standing for long periods of time (4+ consecutive hours).

  • Frequent use of latches, hand tools, clamps, hoses, etc., requiring manipulative skills and hand-eye coordination.

  • Must be able to operate fork lift (training provided), and pallet jack.  Regular contact with production employees and management, as well as periodic, but consistent, customer interaction.

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