Supervisor, Brewing

J  o  b    D  e  s  c  r  i  p  t  i  o  n

JOB INFORMATION

Title:

Sup, Brewing-NC

Title Description:

Supervisor, Brewing

FLSA Status:

Exempt

Reports To:

Mgr, Brewing - NC

Supervises:

Asst Brewer-NC; Brewer Tech 1-NC; Brewer Tech 2-NC; Brewer Tech 3-NC; Intern - Brewing

Approved Date:

7/20/2023 3:03:12 PM

Date Last Edited:

4/2/2025 7:52:58 PM

Locations:

NC Mills River

Function:

Operations

Business Entity:

SNBC Mills River Brewery

Cost Center:

Brewing Admin

Employee Type:

FT Exempt 1

Age Requirement:

21+

Employee Supervisory Classification:

POSITION SUMMARY

Reporting to the Brewing Manager, the Brewing Department Supervisor leads a team of Assistant Brewers and Brewer Technicians in Brewing, Cellaring and Filtration to fulfill a demanding brewing and production schedule while meeting the highest quality standards.  This position requires technical brewing excellence as well as inspired leadership and people management skills. The Brewing Department Supervisor must have a strong technical aptitude and is expected to build and maintain a highly skilled and engaged Brewing Staff using the Company Vision and Values as a guide. You will guide the team to meet performance standards while working on assigned shift.

•

Collaborate with Brewing Department leaders and production staff, oversee all aspects of the Brewing Department from incoming raw materials to delivering finished beer ready to package

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Work closely with Quality, Packaging, Maintenance, Supply Chain and Production Schedulers to coordinate efforts in meeting brewery production demands and quality standards

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Ensure all production equipment and areas are maintained, optimized, kept clean and organized and in compliance with GMPs; lead the department 5S program

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Verify brewing staff are adequately trained to operate efficiently and safely in their areas in accordance with Sierra Nevada Standard Operating Procedures (SOP) and quality standards

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Interview, hire, and develop brewing department staff; plan, assign, and direct work; appraise performance; address complaints and resolve personnel-related problems

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In collaboration with the Brewing Manager and Plant Manager, develop and lead the Brewing department and its staff to align with and achieve company and departmental goals and KPI improvement efforts

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Facilitate problem solving activities to determine root cause and close the loop on issues that impact the state of the business

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Promote and participate in execution of continuous improvement efforts

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Ensure a high level of personnel safety; Ensure safety policies and procedures are being followed and implement projects to improve safety within the department as warranted.

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Possess an understanding of, and commitment to Food Safety standards and Manufacturing industry best practices

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Develop and maintain production staffing schedules

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Proactively communicates organizational changes and business updates to brewing staff

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Additional duties and professional development coursework as assigned

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This may require you to work off-shift and weekend work to support the operation

Occasional business travel required, including between Sierra Nevada facilities

QUALIFICATIONS

Bachelor's Degree

in engineering, food/fermentation science, chemistry, microbiology or any combination of education and/or experience from which comparable knowledge, skills, and abilities have been achieved

X

3 years

Experience in a production brewery or similar beverage or food processing manufacturing environment

X

and

1 year

Supervisory or management experience

X

•

Highly proficient in understanding all aspects of beer production, i.e., raw materials, brew house operations, fermentation management, yeast metabolism/performance, filtration/finishing, overall sterile practices, brewery wide sanitation, equipment design and technical operation details

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Must have a working understanding of Good Manufacturing Practices (GMP), brewery production food safety requirements, CIP/sterilization operations, water systems, brewery microbiology, brewery quality (QA) systems, sensory science, packaging operations, and brewery maintenance

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Ability to write SOPs, train staff on them, and uphold and enforce a strict adherence to procedures

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Strong, professional written and verbal communication skills is required

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Ability to quickly assess the status of operations and troubleshoot processes is required

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Ability to work with automated processes interface, process control instrumentation, as well as manual brewery operations is required

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Thorough understanding of brewing calculations, e.g. hop changes, gravity adjustments, blending, salting, etc, is required

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Excellent problem-solving skills with a focus on process improvement, efficiency, and the ability to identify and implement creative solutions

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Ability to develop workable implementation plans, coordinate projects, and communicate changes effectively

Confined Space Rescue Certification

within 120 Days

X

Counterbalance Lift Certification

within 120 Days

X

First Aid / CPR Certification

within 120 Days

X

Six Sigma Yellow Belt

within 1 Year

X

Narrow Isle Lift Certification

within 120 Days

X

Brewing Certificate

or diploma in Brewing/Fermentation

within 120 Days

X

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Sitting - Frequently
• Walking - Frequently
• Standing - Occasionally
• Bending (Waist) - Occasionally
• Bending (Neck) - Occasionally
• Lifting - Occasionally (55lbs)
• Lifting Continued - Occasionally
• Carrying - Occasionally (20lbs)
• Pushing - Occasionally (50lbs)
• Pulling - Occasionally (50lbs)
• Squatting - Occasionally
• Climbing - Occasionally
• Kneeling - Rarely
• Crawling - Rarely
• Twisting (Waist) - Occasionally
• Twisting (Neck) - Occasionally
• Grasping - Occasionally
• Talking - Constantly
• Repetitive Motion - Occasionally

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Indoors - Frequently
• Outdoors - Occasionally
• Humid - Occasionally
• Work near toxic or caustic chemicals - Rarely
• Exposure to fumes & airborne particles - Rarely
• Working at heights of more than 6' - Rarely
• Exposure to extreme cold - Rarely
• Exposure to extreme heat - Rarely
• Exposure to wet environments - Occasionally
• Extreme changes in temperature - Occasionally
• Work near loud noises - Occasionally
• Work near loud noises requiring ear protection - Occasionally
• Work near moving mechanical parts - Occasionally
• Risk of electrical shock - Occasionally

The physical demands and work environment described here are representative of those that must be met and respectively encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.