Brewer II

• →Independently perform all brewhouse (15 and 100 bbl) operations: milling, mashing, lautering, boiling, whirlpooling, knockout, grain out, and brewhouse vessel CIP. 
• →Independently perform all cellar-related operations: ingredient dosing, centrifuge/filter operation, fermenter CIP/scrub/sanitation, checking gravities, monitoring fermentation, monitoring glycol controls, brewhouse knockout sanitation, yeast inventory management including cropping and pitching, yeast propagation system management, BBT cleaning and sanitizing, serving tank transfers, RTD, and cider production.
• →Closely follow all brewing Standard Operating Procedures (SOP) and Good Brewing Practices (GBP).
• →Identify and escalate all front-line operational and quality control issues that cannot be immediately resolved to the Lead Brewer and/or Head Brewer.
• →Perform minor equipment maintenance under supervision from the Maintenance Department.
• →Perform other related job duties as assigned, including independent quality-related projects, cross-training initiatives, and/or interdepartmental teams for research, innovation, or troubleshooting.
• →Enthusiastically spends a minimum of 16 hours per year volunteering (paid) for MadTree Impact initiatives.

• Proficient in the use of brewing equipment, such as: brewhouse vessels and automation systems, CIP skid plus cleaning and sanitizing chemicals, grain handling and milling equipment, pumps, hoses, valves, clamps, gaskets, and other brewery equipment, including powered industrial trucks.
• Maintains a high level of initiative, independence, and productivity in a dynamic and demanding environment. 
• Attention to detail, ability to work unsupervised while maintaining safety and quality standards, and confidence to speak up and act when safety and/or quality are compromised.
• Comfort with multitasking and maintaining efficiency and productivity.
• Team-first mentality to achieve organizational objectives above personal objectives and partners with others to get work done
• Self-motivated, clean, thorough, and passionate about producing world-class products.
• Effective and frequent communication with manager and support staff, regardless of department or shift.
• Knows strengths, weaknesses, opportunities, and limits. Reflects on activities and impact on others and proactively seeks constructive feedback.
• Proficient in Google and/or Microsoft Office suites.

• Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl, and climb.
• Ability to frequently lift and/or move up to 55 pounds and move kegs up to 170 pounds.
• Ability to frequently reach with hands and arms. Use hands to handle or feel objects, tools, or controls.
• Frequent use of ladders ascending to tall heights.
• Operation of forklift, scissor lifts, electric power jack, and other powered industrial trucks.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• The work environment is usually that of a brewery.
• The employee occasionally works with hazardous materials and chemicals.
• The employee works on wet floors and with wet equipment.
• The employee frequently must work in a sanitary environment.