Production Cellar Lead

About the role

The Production Cellar Lead is responsible for overseeing daily cellar operations at Fort George Brewery. This hands‑on role ensures that fermentation, yeast management, dry‑hopping, carbonation, and cleaning processes run smoothly and meet quality standards.

Key responsibilities

• Assist the Production Manager with cellar scheduling and staffing.
• Monitor and document fermentation processes, temperature adjustments, and dissolved‑oxygen levels.
• Harvest, store, and manage yeast using dedicated storage tanks and kegs.
• Perform dry‑hopping from a scissor lift and manage hop additions.
• Execute tank CIP (Clean‑In‑Place) and SIP (Sanitation‑In‑Place) procedures.
• Transfer beer between vessels using centrifugal pumps and centrifuges.
• Oversee carbonation using Zahm or Anton Paar C‑Box systems.
• Maintain real‑time data in EKOS and ensure brewsheets align with cellar tasks.
• Coordinate inventory counts and collaborate with the Lab Manager on yeast requirements.
• Train and coach cellar staff on SOPs and new process improvements.
• Fill in for absent coworkers and provide coverage for evenings, weekends, and holidays as needed.

Required profile

• Flexibility to work occasional evenings, weekends, holidays, and extended hours.
• Ability to follow and enforce cellar SOPs and safety procedures.
• Strong attention to detail for accurate record‑keeping and data entry.
• Willingness to train new hires and support team development.

Required skills

• Proficiency with EKOS production software.
• Experience with CIP and SIP cleaning processes.
• Operation of scissor lifts.
• Use of centrifugal pumps and centrifuges.
• Knowledge of Anton Paar C‑Box for dissolved‑oxygen monitoring.
• Familiarity with Zahm carbonation equipment.