Hybrid Edgefield Assistant Winemaker-Head Cidermaker chez McMenamins

TITLE: Assistant Winemaker-Head Cidermaker
REPORTS: Winemaker, District Manager
FLSA CLASS: Salaried Non-Exempt

The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position.  All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Description of the Position:

The Assistant Winemaker’s (the AWM) primary responsibility is to aid in maintaining a smooth and efficient production environment in the winery, facilitating all aspects of wine, cider and non-alcoholic beverage production. The position will be a supervisory position of cellar staff, where in the absence and in conjunction with the winemaker, the AWM, will help distribute, implement, document and evaluate work orders and job performance of personnel working within the cellar. The positions primary functions include: direct and timely supervision of the production in the cellar, supervising of laboratory analysis of fruit, must, and wine, direct involvement and tracking of all active fermentations, additions and stabilization of wine and cider. Timely distribution, evaluation and documentation of all tasks being performed by the cellar staff throughout the workday, as well as working closely with the winemaker to outline and develop the task lists to prioritize upcoming actions to be accomplished.

Working with winemaker (WM) to outline production, filtering and packaging schedule for wine and cider. Accurate and timely entries maintaining the production software tracking all ingredient inventory, wine and cider movements, additions, and packaging. Working in conjunction with the winemaker, development and procurement of cider fruit and adjuncts to maintain and broaden the current line of seasonal, small batch ciders and NA beverages. Maintain and anticipate, the production and packaging schedule for cider, with consideration to the overlay of demand, tank space and wine production schedule.

Additionally, the AWM is directly responsible for the oversight of work done in the laboratory. Direct or determine laboratory and sensory analysis of fruit and wine to aid in the production, stabilization, bottling, and maintenance of high-quality wine and cider and other fermented products. This includes but is not limited to; directly, supervise and verify analysis and accuracy of analysis done in the lab of all wines., free SO2, malo-lactic, alcohol levels, TA levels and cold and heat stability of the wines. Laboratory and sensory analysis of all incoming lots of fruit, maintain and log all fermentation records, yeast, and additions, chemical and sensory evaluation of fermenting musts. Laboratory and sensory analysis; prior and during production of routine wine moments (fermenting, racking, barreling, blending, etc.). Generating and calculating fermentation requirements for all wine lots with the assistance of the winemaker. Prior to harvest, working in conjunction with the wine maker, map out the plan for the harvest; production of projections of fermentation adjuncts expected to be required, ordering and logging the quantities received of all chemicals and adjuncts. The AWM will also take an active role in evaluation and participation in wine movements and additions in the cellar. Specifically, the AWM (along with the WM) will be responsible for the final verification of accuracy prior to any wine movement in the cellar or addition ~ signing off on all work orders of this nature during and prior to their completion by cellar staff.

In addition to these supervisory, laboratory and fermentation tracking duties, active participation in the harvest, running press and destemming equipment, forklifts, punch-downs and pump overs, transfers and barreling.  Participation in the maintenance of winery equipment, packaging, working the harvest, and other duties as assigned. Each McMenamins employee will be expected to perform their job in a safe manner and report any safety concerns to Management. All McMenamins employees are expected to keep current on all company events, history, and products. Other duties as assigned.

Requirements of the Job:

• Bachelor of Science in Enology required or equivalent degree
• Previous wine cellar experience required
• Thorough knowledge of wine and wine making
• Previous supervisory experience preferred
• A flexible schedule including days, evenings, weekends and holidays

Essential Functions of the Job:

• Produce excellent & high-quality products for customers to enjoy
• Excellent attention to detail
• Excellent customer service & communication skills
• Effectively supervise employees
• Accurately work with numbers
• Remain calm and focused in a deadline-oriented work environment
• Plan actions ahead, multi-task, organize and structure work
• Comply with safety and policy guidelines
• Must value diversity and the ability to work with individuals from different backgrounds
• Practice safe lifting techniques with the help of another person as necessary - Heavy lifting will include moving hoses, pallets, kegs, cases of wine, etc.
• Computer work including fine hand manipulation and repetitive use of hands, including typing and writing
• Work for long periods on feet including frequent walking and stair climbing and safe use of ladders
• Perform repetitive movement such as pushing, pulling, bending, some twisting and stooping
• Perform fine hand manipulation including handling small and large objects, writing, and use of wine making equipment, etc.
• Communicate clearly, be positive, polite, and cooperative with co-workers, managers, vendors, and customers
• Work around various heat sources, including gas burners and boiling vats
• Work with chemicals used in the winemaking and sanitation process 
• Wear protective clothing and safety devices
• Safety work with and around compressed gases including carbon dioxide and nitrogen
• Participate in wine education with employees and customers as necessary

Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force.

YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION

EOE