Profession cellar operator

Fermentation cellar operators take charge of fermentation and maturation tanks. They control fermentation process of wort inoculated with yeast. They tend equipment that cools and adds yeast to wort as to produce beer. For the purpose, they control the flow of refrigeration that goes through cool coils regulating the temperature of hot wort in the tanks.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Modern brewing systems

    The most updated systems and best available techniques in the brewing industry.

  • Ingredients for beer production

    Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.

  • Processes of foods and beverages manufacturing

    Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

Skills

  • Be at ease in unsafe environments

    Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

  • Exert quality control to processing food

    Ensure the quality of all factors involved in a food production process.

  • Mitigate waste of resources

    Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Ensure health, safety and security measures

    Take responsibility for health, safety and security measures in the workplace including posture the body well, safely operate tools and machinery, and wear the right clothes and protection for the climate. Apply health and safety standards. Adhere strictly to the site safety rules and systems and equipment operational procedures.

  • Examine production samples

    Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

  • Carry out checks of production plant equipment

    Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.

  • Follow hygienic procedures during food processing

    Ensure a clean working space according to hygienic standards in the food processing industry.

  • Measure pH

    Measuring pH which is a measure of acidity or alkalinity.

  • Perform beverage dealcoholisation

    Tend suitable equipment to remove alcohol from alcoholic beverages such as beer and wine.

  • Set up machine controls

    Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.

  • Monitor operations of cleaning machines

    Monitor the operation of cleaning equipment; stop machines or immediately notify supervisors should incidents or malfunctions occur.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • Prepare containers for beverage fermentation

    Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.

  • Monitor machine operations

    Observing machine operations and evaluating product quality thereby ensuring conformity to standards.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Clean food and beverage machinery

    Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

  • Adhere to organisational guidelines

    Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Disassemble equipment

    Disassembles equipment using hand tools in order to clean equipments and to perform regular operational maintenance.

  • Sterilise fermentation tanks

    Sterilise workspaces and equipment using hoses, scrapers, brushes, or chemical solutions.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Optional knowledge and skills

act reliably liaise with colleagues health, safety and hygiene legislation dispose food waste monitor centrifugal separators execute chilling processes to food products manage carbonation levels fermentation processes of beverages ensure compliance with environmental legislation in food production check bottles for packaging operate pasteurisation processes keep inventory of goods in production liaise with managers

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