The Charles Krug Winery Seasonal Cellar Worker/Forklift/Cellar Lead will assist the Winemaker and Cellar Master in executing crush and cellar activities, managing work flow, and interacting with cellar workers for our 80,000 case Napa Valley wine portfolio. The position requires a mixture of hands- on and organizational skills and is a physically active role. The Seasonal Cellar Worker/Forklift/Cellar Lead is a non-union position.
Position will run from July 1 to approximately December 15, 2018
Shift will move from a “day” to a “swing” shift as harvest progresses; employee must be available to work overtime as required, and hours worked are subject to change. Core schedule is Monday through Thursday, 10 hours per day until mid-August. Thereafter core schedule is Monday through Friday, 8 hours per day; overtime rates will apply to further hours worked. During peak times, roughly 6 days per week, 10-12 hours per day may apply. Employee may be working Saturday or Sunday during the harvest period; in a rare instance, it may be necessary to work a 13-day schedule, but this would be normally a one-time thing.
Employee must be present on site for the duration of the scheduled shift.
Executing under limited supervision all scheduled day to day cellar operations, including harvest, bulk wine, barrels, sanitation, and cellar organization and cleanliness
Providing ongoing support to aid full time, seasonal, and temporary cellar employees in completing work orders, managing work flow, and sanitation, in the absence of the Winemaker and Cellar Master. This will include inspection of work, “signing off” of work orders in real time, overseeing chemical preparation, weighing, and additions to wines and juice, and assisting physically the execution of wine work as needed.
Compliance with, and enforcement among cellar employees, all safety and compliance issues in the cellar environment to provide a safe work place
Maintaining wine and job quality goals while managing for good productivity and wine quality.
Operational forklift experience
Operational experience with all routine crush machinery – presses, destemmers, must pumps, etc., Experience with sanitation procedures
Must be able to tolerate exposure to chemicals, wine additives, and sanitation products common to winery production areas.
Must be able to stand and/or walk for up to 9-11 hours, use staircases, ladders, and catwalks, lift and carry 50 pounds, repetitively; working conditions include sustained machinery noise, smells, forklifts, wet conditions, hoses and other obstructions.
Ability to work overtime as required during the harvest cycle, including weekends
Minimum 3 years as a cellar worker with 1-2 years’ forklift experience
Experience in a super-premium winemaking environment, and a commitment to growing quality
Fluent in English, both verbal and written; spoken Spanish helpful; math skills;
Organizational, problem solving skills, attention to detail
Lift and carry up to 50 pounds; work on and around ladders, catwalks, uneven flooring, in cold and wet environments; with typical winery adjunct and chemical exposure
Must be punctual and have a reliable mode of transportation.