We make world-class wine with traditional methods meaning we need a crew that's motivated, eager, committed and ready to handle a variety of jobs to change gears quickly. Both harvest and the PNW weather can be stressful, but we like to have a good time and we love a good laugh.
The General Cellar Worker performs a variety of indoor and outdoor tasks such as sanitizing tanks and other equipment, operating crush and press equipment, cap management, inoculations and additions, stacking barrels, operating a forklift/electric pallet jack, filling barrels and topping wine.
Essential duties and responsibilities
• Assist with summer bottling operations as needed.
• Cleaning, sanitizing and sterilizing all winery equipment and facilities.
• Punch Downs, Pump Overs.
• Work in a team environment.
• Racking and pumping of juice and wine; moving hoses and equipment.
• Forklift/electric pallet jack operation, moving barrels and case goods.
• Making chemical additions to juice & wine.
• Following and observing all safe cellar practices.
• Other duties as assigned by the supervisor.
Translation: There's a bunch of stuff you know you're going to do, and a bunch of stuff we'll surprise you with last-minute. Being able to roll with the punches is important. Also, we will need some help in the cellar over the summer to prepare for two bottling runs, should you be interested in starting earlier than typical, mention this upon application and we can discuss the details. This early start would ideally be filled by someone with cellar experience but is not necessary.
Background and experience
The ability to communicate effectively with good skills in reading, writing and basic math is required. Must be able to read and interpret documents, such as safety rules and procedures, and be able to read cellar work orders, count barrels, record times and dates. Individuals selected for this position must be reliable, punctual and have a good work ethic. Must be willing to work flexible hours including overtime and varying shifts.
Translation: While experience is helpful, it is not required and we enjoy having first-timers around. It's an entirely new skill set for people who haven't done it before and I think most of our crew leave pretty happy that they spent the season with us. Again, being flexible is important. During peak season (generally 4-6 weeks) we will be putting in long hours and you can expect to work 6 days a week, 12 hours a day (with overtime pay in accordance with state law).
This position requires the ability to reach with hands and arms, sit, walk, climb, stoop and kneel, and are able to regularly lift and carry up to 50 pounds.
Translation: This job is physical. You will be sore, you will sweat and you will experience great wine.