Nimbus Brewing
08-06-2008, 05:51 PM
Nimbus Brewing Company is now interviewing in Tucson, Arizona for immediate openings for top quality experienced brewers and assistant brewers. All applicants must have prior brewing experience and/or a formal brewing education. Ideal candidates shall be proficient in all areas of brewing, keg washing, cellaring, cleaning, product ordering, recipe development, yeast management, server training and not require constant supervision of the areas in the brewery. Applicants must possess good beer knowledge and sense of smell and be able to distinguish flavors and colors in beer. Fundamental knowledge of plumbing and mechanics and refrigeration is very helpful and is desired.
All applicants must be able to lift 50+ pounds and have the ability to work and communicate well with staff, customers and fellow brewers. We're looking for an organized and detail-oriented team player with good problem-solving skills. PC computer skills are a must. Compensation based on experience.
Depending on job title, duties include but are not limited to some or all of the following:
Being able to manage and monitor production schedules as necessary and schedule Assistant Brewer's time and activities as necessary. Submit weekly duties plan and schedule to management on Monday meetings and be well prepared to discuss those plans. Be knowledgeable enough and able to perform standard brewery quality control lab work. Be able to create brew/filter production schedules. Complete Weekly Beer Management Reports. Complete State and Federal TTB excise tax reports prior to due date.
Adequately manage beer production to ensure all beers are kept on tap at all times, plenty of finished beer is available for the taproom as well as adequate supplies maintained for our distributors of both bottled and kegged beer for our retail accounts and dock sales. Must be able to monitor and predict volume beer sales and dock sales to distributor. Produced, predict and monitor Cask beer for the taproom and keep Cask Conditioned beer on tap Thurs.- Sat. minimum. Keep an adequate amount of Cask beer on stillage, conditioning for future use. Brewers’ must be able to properly schedule production according to monitored and predicted beer levels and brew, filter, keg, and cask beer according to an agreed upon schedule with management.
In addition, after having monitored our consumer's comments on our products over a period of time, the Head Brewer must be able to design new beer recipes to meet the ever changing taste of our consumers but only after permission has been granted to do so by the owner or general manager company owner and/or general manager. If and when a recipe modification is considered and approved, the raw materials cost and new recipe and written procedures to implemented are to be signed off by the owner or general manager in order to modify any of the current regular beer recipes.
Brewers shall be able to manage all supplies by keeping track of beer raw materials (malt, hops, yeast, fruit, etc.) on computer based program and maintain at least a 5 year history of all purchases. In addition, keep track of and take monthly inventory of all brewing supplies (bungs, D.E., filter cartridges, chemicals, etc), root beer supplies (root beer extract, sugar), lab supplies (alcohol burner fluid, agar media, test tubes, etc) and safety supplies (rubber boots & gloves, air mask, first aid supplies, goggles, etc.)
Adequately manage cooperage for cask, in-house, and keg distribution & sales of kegs of all sizes. Ensure kegs and taps are at all times properly and permanently identified, monitored and loss controlled. Train, Assist and Monitor bartenders to ensure they are keeping written records of who checks out which kegs or taps. Call customers on the phone to remind them to return their kegs and taps when overdue. Brewers shall ensure mailing of postcards (written notices) after 30 days notifying the customer of being charged full price of keg within 10 days if not returned to brewery.
Monitor levels, carbonation, pressure and cleanliness on serving tanks and fermenters in the brewery. Monitor quality and temperature of fermenting beers. Monitor quality, flavor, carbonation and usage of serving beers. Filter finished beer when beer as aged sufficiently in the fermenter. Keg off the old beer in the serving tanks. Brew beer immediately at the point when a fermenter becomes empty. Produce monitor soda production.
Develop relationships with suppliers to get the best prices, etc. when ordering raw materials, brewing, lab, safety and soft drink supplies... beer related supplies for the bar such as growlers, caps, box set-ups, filling tubes, kegs and taps beerline cleaner, etc.
Set up and maintain regular and meticulous maintenance and cleaning schedules for the brewery,to include general cleaning of fermenters and serving tanks, kettle, liquor back, mash tun, filter, keg washer, kegs, party taps, exteror of tanks and brewery walls, floors and drains, mill room and warehouse. Clean out and take delivery of malt in silo. Deep-clean outsides of tanks, floors, etc… to include semi –annual preventative maintenance acid washing and re-passivation of all tanks. Verify and ensure taproom beer lines are cleaned daily.
Adequately be able to trouble-shoot equipment problems, provide preventative maintenance, be innovative enough to create necessary apparatus to safely get the job of beer production and distribution done. Be mechanically inclined enough to fix anything that breaks, if you can and intelligent enough to know when you can't fix it, you move on your own to hire someone who can fix it at the best possible cost to the brewery and do so without requiring the assistance of managers to take care of it.
Manage OSHA requirements and keep the MSDS binder up-to-date. Hold monthly safety meetings with all brewers, bottlers and any other staff working in the brewery. Document meeting minutes and keep all records of safety meetings and topics. Study, follow and try to stay abreast of OSHA recommendations and requirements to keep the brewery in compliance with current regulations. When possible, try to involve General Manager and Kitchen Manager in safety meetings, since the law requires Company-Wide safety meetings be held quarterly.
At all times the brewers will recognize they must properly and positively represent Nimbus Brewing Company with enthusiasm and zeal to the public, at brewer's association meetings, at local beer tastings and regional/national festivals, in articles for local and national publications and the media. At times, it is understood that brewers will be required to speak at and promote the brewery at clubs, conferences, personally answer inquiries from breweriana collectors and microbrew enthusiasts. In addition, give brewery tours and teach managers & bartenders to give tours if possible.
The brewers will schedule new managers and bartenders to brew at least three days in the brewhouse to work with you and learn from you. Brewers are required to consistently read brewing periodicals to keep up with technology. It is also important that brewers remain aware of possible future beer competitions and events within 750 miles of our area and get everything ready (beer, jockeybox, CO2, tent or trailer(s), banners, displays & literature, etc...) to attend and work at beer festivals (when it doesn't conflict with brewing production and distribution schedules). Brewers must help ensure copies of customer information sheets on Nimbus Beers are available and beer specific newspapers are stocked to help maintain the customer’s interest in the brewing world.
Interested applicants should forward their resumés to jamescounts@msn.com to set up an interview in Tucson or by telephone.
All applicants must be able to lift 50+ pounds and have the ability to work and communicate well with staff, customers and fellow brewers. We're looking for an organized and detail-oriented team player with good problem-solving skills. PC computer skills are a must. Compensation based on experience.
Depending on job title, duties include but are not limited to some or all of the following:
Being able to manage and monitor production schedules as necessary and schedule Assistant Brewer's time and activities as necessary. Submit weekly duties plan and schedule to management on Monday meetings and be well prepared to discuss those plans. Be knowledgeable enough and able to perform standard brewery quality control lab work. Be able to create brew/filter production schedules. Complete Weekly Beer Management Reports. Complete State and Federal TTB excise tax reports prior to due date.
Adequately manage beer production to ensure all beers are kept on tap at all times, plenty of finished beer is available for the taproom as well as adequate supplies maintained for our distributors of both bottled and kegged beer for our retail accounts and dock sales. Must be able to monitor and predict volume beer sales and dock sales to distributor. Produced, predict and monitor Cask beer for the taproom and keep Cask Conditioned beer on tap Thurs.- Sat. minimum. Keep an adequate amount of Cask beer on stillage, conditioning for future use. Brewers’ must be able to properly schedule production according to monitored and predicted beer levels and brew, filter, keg, and cask beer according to an agreed upon schedule with management.
In addition, after having monitored our consumer's comments on our products over a period of time, the Head Brewer must be able to design new beer recipes to meet the ever changing taste of our consumers but only after permission has been granted to do so by the owner or general manager company owner and/or general manager. If and when a recipe modification is considered and approved, the raw materials cost and new recipe and written procedures to implemented are to be signed off by the owner or general manager in order to modify any of the current regular beer recipes.
Brewers shall be able to manage all supplies by keeping track of beer raw materials (malt, hops, yeast, fruit, etc.) on computer based program and maintain at least a 5 year history of all purchases. In addition, keep track of and take monthly inventory of all brewing supplies (bungs, D.E., filter cartridges, chemicals, etc), root beer supplies (root beer extract, sugar), lab supplies (alcohol burner fluid, agar media, test tubes, etc) and safety supplies (rubber boots & gloves, air mask, first aid supplies, goggles, etc.)
Adequately manage cooperage for cask, in-house, and keg distribution & sales of kegs of all sizes. Ensure kegs and taps are at all times properly and permanently identified, monitored and loss controlled. Train, Assist and Monitor bartenders to ensure they are keeping written records of who checks out which kegs or taps. Call customers on the phone to remind them to return their kegs and taps when overdue. Brewers shall ensure mailing of postcards (written notices) after 30 days notifying the customer of being charged full price of keg within 10 days if not returned to brewery.
Monitor levels, carbonation, pressure and cleanliness on serving tanks and fermenters in the brewery. Monitor quality and temperature of fermenting beers. Monitor quality, flavor, carbonation and usage of serving beers. Filter finished beer when beer as aged sufficiently in the fermenter. Keg off the old beer in the serving tanks. Brew beer immediately at the point when a fermenter becomes empty. Produce monitor soda production.
Develop relationships with suppliers to get the best prices, etc. when ordering raw materials, brewing, lab, safety and soft drink supplies... beer related supplies for the bar such as growlers, caps, box set-ups, filling tubes, kegs and taps beerline cleaner, etc.
Set up and maintain regular and meticulous maintenance and cleaning schedules for the brewery,to include general cleaning of fermenters and serving tanks, kettle, liquor back, mash tun, filter, keg washer, kegs, party taps, exteror of tanks and brewery walls, floors and drains, mill room and warehouse. Clean out and take delivery of malt in silo. Deep-clean outsides of tanks, floors, etc… to include semi –annual preventative maintenance acid washing and re-passivation of all tanks. Verify and ensure taproom beer lines are cleaned daily.
Adequately be able to trouble-shoot equipment problems, provide preventative maintenance, be innovative enough to create necessary apparatus to safely get the job of beer production and distribution done. Be mechanically inclined enough to fix anything that breaks, if you can and intelligent enough to know when you can't fix it, you move on your own to hire someone who can fix it at the best possible cost to the brewery and do so without requiring the assistance of managers to take care of it.
Manage OSHA requirements and keep the MSDS binder up-to-date. Hold monthly safety meetings with all brewers, bottlers and any other staff working in the brewery. Document meeting minutes and keep all records of safety meetings and topics. Study, follow and try to stay abreast of OSHA recommendations and requirements to keep the brewery in compliance with current regulations. When possible, try to involve General Manager and Kitchen Manager in safety meetings, since the law requires Company-Wide safety meetings be held quarterly.
At all times the brewers will recognize they must properly and positively represent Nimbus Brewing Company with enthusiasm and zeal to the public, at brewer's association meetings, at local beer tastings and regional/national festivals, in articles for local and national publications and the media. At times, it is understood that brewers will be required to speak at and promote the brewery at clubs, conferences, personally answer inquiries from breweriana collectors and microbrew enthusiasts. In addition, give brewery tours and teach managers & bartenders to give tours if possible.
The brewers will schedule new managers and bartenders to brew at least three days in the brewhouse to work with you and learn from you. Brewers are required to consistently read brewing periodicals to keep up with technology. It is also important that brewers remain aware of possible future beer competitions and events within 750 miles of our area and get everything ready (beer, jockeybox, CO2, tent or trailer(s), banners, displays & literature, etc...) to attend and work at beer festivals (when it doesn't conflict with brewing production and distribution schedules). Brewers must help ensure copies of customer information sheets on Nimbus Beers are available and beer specific newspapers are stocked to help maintain the customer’s interest in the brewing world.
Interested applicants should forward their resumés to jamescounts@msn.com to set up an interview in Tucson or by telephone.