Cellar Operator

Responsibilities

• Execute batching of products according to SOPs and production schedule.
• Handle and stage raw materials, including 50-gallon drums and 5-gallon pails, ensuring proper organization and readiness.
• Verify all ingredients prior to batching (lot, quantity, and quality) to prevent production errors.
• Maintain detailed and accurate production records, logs, and documentation.
• Perform CIP (Clean-In-Place) and sanitation procedures.
• Monitor product quality and report any deviations or issues to leadership and Quality teams.
• Follow all food safety, sanitation, and Good Manufacturing Practices (GMP) standards.
• Wear all required PPE and always maintain proper personal hygiene.
• Perform routine inspections and basic troubleshooting of equipment to ensure optimal operation.
• Other duties as assigned.

  Requirements

  • 1+ year of experience in a manufacturing, production, or food/beverage environment.
  • Experience working in a fast-paced, team-based environment.
  • Ability to follow SOPs, safety guidelines, and GMP standards.
  • Basic math skills required for measurements, weights, and batching processes.
  • Ability to safely lift, move, and handle materials (including 50-gallon drums and 5-gallon pails).
  • Ability to stand, walk, and perform physical tasks for extended periods of time.

  Qualifications

  • Preferred Qualifications: Experience with batching, mixing, or liquid processing systems; Experience handling bulk ingredients (drums, totes, pails); Experience with CIP (Clean-In-Place) systems and sanitation processes; Familiarity with basic production documentation, batch records, or traceability systems; Experience working with pumps, hoses, or transfer systems; Familiarity with pasteurization or thermal processing equipment.

    Physical Demands

    • Must be able to lift and/or carry up to 50 lbs. in an occasional manner.
    • Must be able to grasp with fingers and hand for extended periods of time in a repetitive motion.
    • Must be able to use 3-points of contact when climbing or descending stairs.
    • Must be able to stoop, bend at knees, and/or crouch in a repetitive manner.
    • Must be able to stand and walk for extended periods of time.
    • Must be able to work in environmental exposure including, but not limited to, freezer and noisy, cold, wet, or humid conditions of 34°F or below.
    • Occasional exposure to fumes, airborne particles, toxic, and/or caustic chemicals.
    • Occasional material exposure to moving mechanical parts and equipment (forklifts, pallet jacks, etc.).