Under general supervision, participates in complex phases of winemaking processes as well as the operation, care, maintenance, and sanitation of all equipment and facilities. Duties include using company systems to track winery work, quality, and sanitation, and data entry while adhering to all safety procedures, support quality and GMP standards.
• Operates winery equipment in bottling and cellar (bottling machines, pumps, CIP system, filtration, presses, etc.).
• Performs quality checks and inspections, enters data into Quality Program or records on forms.
• Performs all work order entry into WineManager and Swisslog.
• Ensures all additions to product are made accurately, per the work orders.
• Performs wine movement activities.
• Executes set-up, completion of task, and sanitation activities as it relates to process piping, tanks, and all winery equipment.
• Ensures accurate material, component, and barrel scanning and recordkeeping.
• Drives a forklift and operates warehouse systems.
• Performs all functions associated with GWW through level 1 as required.
• Leads by example and always follows safe work practices.
• Functions as a team player and follows protocol.
• Engages in proactive responses to production and safety concerns.
• Displays flexibility and strong work ethic.
• Shows strong attention to detail.
• Must maintain satisfactory attendance, to include timeliness.
• Responsible for understanding and complying with applicable quality, environmental and safety regulatory considerations.
• This job description reflects management’s assignment of essential functions; it does not prescribe or restrict the tasks that may be assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• High school diploma or GED plus 2 years of manufacturing/production experience reflecting increasing levels or responsibility.
• Required to roll and move 70 pound wine barrels and lift product and equipment weighing up to 50 lbs.
• Required to wear a respirator when necessary.
• Required to undertake forklift and scissor lift certification onsite.
• Required to stand for the duration of shift (8-12 hours excluding breaks and lunch).
• Skilled in reading, comprehending, interpreting and executing simple instructions, short correspondence and memos.
• Skilled in writing simple correspondence.
• Skilled in adding, subtracting, multiplying and dividing using whole numbers and units of measure (inches, feet, meters, etc.).
• Required to conduct work at elevated heights on occasion.
• High school diploma or GED plus 3 years of manufacturing/production experience reflecting increasing levels or responsibility.
• 1 year experience driving a forklift in a fast paced production environment.
• 1 year of experience in shipping and receiving (logistics) including associated computer systems.
• Knowledge of beverage manufacturing as it relates to liquid processing and machine operation.
• Familiar with GMP and sanitation as it relates to food processing/handling.
• Machine troubleshooting experience.
• Experience showing versatility, flexibility, and a willingness to work within constantly changing priorities.
• Skilled in the use of production with technology e.g. using a computer and/or HMIs.
• Experience understanding and following written and verbal instructions.
• Skilled in basic mathematical operations.
• Skilled in written and oral communication.
The physical demands described here are representative of those that must be met 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.
While performing the duties of this job, the employee is frequently required to walk, kneel, bend and stand. The employee is occasionally required to reach with hands and arms.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Works in all areas of winery including the wine cellar, where temperatures are cool. Works with and around chemicals, including (but not limited to) Sulfur Dioxide, Peracetic Acid, Laco-quat, Carbon Dioxide, Sterox and tartaric acid.
The noise level in the work environment is usually moderate to loud.