The responsibilities of this role include accountability for the quality, organization, and execution of winemaking, vineyard management and cider production activities for a 10,000 case production winery & 15,000 case equivalent hard cider operation. The position requires a mixture of hands-on and managerial/supervisory skills, laboratory technical aptitude, attention to detail, cleanliness, and a penchant to craft and blend great wines. This position is also responsible for wholesale cider sales, distributor and product management and integration with sales teams on all production matters.

Duties Include:

Leading: Coach, teach and mentor all cellar employees during harvest and cider making, providing ongoing instruction and support.

Supervising: Supervising day to day cellar and cider house operations, including harvest, bulk wine and cider maintenance and upkeep, barrel care, bottling and canning preparation, sanitization, cellar and cider house organization and cleanliness.

Managing: Managing all technical aspects of winemaking and cider making including grape and apple juice receiving, crushing, pressing and wine and cider production operations during grape harvest and year-round in production cycle of cider.

Wholesale Cider Program: Manage cider production, packaging and order fulfillment, working with distributors and sales teams to facilitate growth goals for the cider category.

Blending: Oversee wine and cider tasting and blending trials at all stages throughout the winemaking and cider making process and be responsible for conducting evaluation and treatments.

Workflow: Implement effective work order process for all production related tasks from harvest to bottling or canning and conduct bulk and bottled wine and cider inventories in Innovint and Order port.

Improving: Contribute to the continuous improvement of the winemaking and cider making process and procedures.

Systems and Safety: Responsibility for the quality and execution of work performed, review and implementation of Standard Operating Procedures (SOPs) and safety. Conduct safety training and management of compliance issues in the laboratory and cellar environment to ensure a safe workplace.

Compliance: Responsible for adhering to Washington state and federal regulations.
Budgeting: Strategic and budgetary planning for seasonal projects, harvest activities, staffing, ordering of supplies, etc.

Customer Facing: Assist in educational tastings and tours of the facility, when needed and be available for weekend and evening winery events that require interaction with customers.