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Cellar Master

Alpha Omega Winery

Saint Helena, CA

Job Description:

JOB SUMMARY
With a strong focus on executing tasks for quality wines, the Cellar Master’s main responsibility is to supervise cellar crew in all daily activities with a strong emphasis on safety, quality, and efficiency. The Cellar Master exhibits strong leadership skills with a hands-on approach to provide training and guidance for every cellar worker or employee.

ESSENTIAL FUNCTIONS
The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. To perform this job successfully, an individual must have regular and reliable attendance and be able to perform each essential function from the list below satisfactorily, with or without accommodation, and carry out all duties in a confidential manner at all times.
•  Communicates with winemaking team to schedule production timelines
•  Supervises the daily operation in all production spaces; tank room, barrel halls, crush and press pads, chemical storage room, driveways, and production storage areas
•  Responsible for the maintenance, sanitation, and the overall cleanliness of all production spaces and equipment including but not limited to; tanks, barrels, storage vessels, bottling equipment, bottling lines, harvest equipment, pumps, hoses, filtration, and any wine applicable parts or tools
•  Supervises the preparation and treatment of wines and juices with fining agents and/or cellar chemicals as directed by winemaking
•  Supervises all aspects of wine barrel activities and crush pad operations
•  Provides daily assistance and training to cellar workers as needed to complete tasks safely and efficiently ensuring daily jobs or tasks are completed with a quality emphasis
•  Signs and updates bills of lading
•  When asked, assists the winemakers in the training of staff in the safe operation of cellar duties, such as sanitation and chemical handling, as well as any other cellar trainings for other company members. Example; Tasting Room barrel maintenance and care
•  Maintains an organized and up-to-date inventory for cellar supplies and dry good materials for bottling and cellar operations, and orders supplies following established procedures
•  Follows standard operating procedures in all stages of winemaking and looks to improve current practices for elevated wine work
•  Follows all safety protocols and standards to ensure safe operations in the cellar and winery
•  Ensures wine work is completed in timely manner
•  Racks and fills barrels following the schedule laid out by the winemaking team
•  Makes additions (SO2, acid, yeast, bentonite, etc.) on a timely basis and instructs/teaches the team to make additions according to AO protocols
•  Oversee’s filtrations as needed with the schedule arranged by the winemaking team
•  Assists the lab with collecting samples when required for lab analysis and QC checks of wine inventory
•  Preparation of blends as instructed
•  Works as a team player in a helpful, respectful, and efficient manner
•  Acts as a leader always with respect, empathy, and grace on the forethought

SUPERVISORY RESPONSIBILITIES: This position has no direct reports.

REQUIRED COMPETENCIES (Knowledge, Skills, Abilities)
The requirements listed below are representative of the knowledge, skills, and abilities required.
•  Extensive knowledge of cellar practices including filtration and processing
•  Supervision and leadership best practices
•  Shows commitment to excellence and high standards in work product
•  Knowledge of winemaking techniques and practices
•  Knowledge of safety practices and procedures for operation of cellar and bottling equipment; chemicals and cellar maintenance
•  Displays a passion for teaching and ability to speak effectively before employees of the organization while maintaining a positive work atmosphere
•  Basic knowledge of mathematical equations
•  Strong organizational skills with the ability to multi-task and pivot in a fast-paced sales environment while still showing attention to detail
•  Ability to solve practical problems and deal with a variety of concrete variables
•  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
•  Excellent verbal and written communication skills with co-workers, visitors and others
•  Ability to work varying shifts/days of the week, including weekends and overtime as requested
•  Show up on time and ready to work at the start of each shift
MINIMUM QUALIFICATIONS
•  Certificate from technical school such as for plumbing, welding, and electrical, or minimum of five years cellar experience including at least one year as a Cellar Foreman or equivalent.
•  Bilingual in English/Spanish preferred. Ability to converse, read, write, and translate from English to Spanish and Spanish to English.

ESSENTIAL PHYSICAL REQUIREMENTS
The physical requirements listed are representative of those that must be met by an employee to successfully perform the essential functions and key responsibilities of this position. Reasonable accommodation may be made upon request and in appropriate circumstances.

The ability to work in a constant state of alertness and in a safe manner at all times. Frequent operation of winemaking and cellar equipment as well as computer and other office equipment, the ability to sit at a workstation for periods of time; the ability to work in the cellar; and the ability to stand, walk, climb stairs, bend, lift, twist, pull, push, carry, grasp, reach and stoop as needed, and to lift and carry items up to 100 pounds frequently during harvest season. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Ability to smell and taste wine blends for quality.

Work requires weekend and/or evening shifts. Must be legally able to work in the United States.

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Additional Information:

Job Posted:
Wednesday, June 19th
Type of Work:
Full Time
Job Level:
Associate
Compensation:
$31.‌25 ‍−‌ $4O.‌8‍7