| Job Description |
Job Description
Turk’s Head Brewery is a brewery under the same roof as a restaurant, water company and soon to be distillery located in beautiful Providenciales, Turks & Caicos Islands. We are looking for an energetic, responsible individual to join our team as a Deck Brewer & Cellarman. We seek to hire a motivated individual with a passion for beer and industrial manufacturing processes whose pursuit of quality must always be the top priority while following SOPs, instructions, safety protocols and proper PPE usage.
The Brewdeck brewer is the position that performs the brewhouse tasks needed to transform all raw materials into wort. Executes a daily routine to ensure core brands worts are produced to specs, inoculates yeast, and ensures proper start conditions for successful fermentations. Operates and follows guidelines that include recipe adherence and intermediate product specs. In short, wort production and conditioning for fermentation (hot side)
The Cellarman is the position that performs the cellar tasks needed to transform fermented beer into ready to package beer. Executes a daily routine to ensure core brands are readily available for the packaging schedule. Operates and follows guidelines that include separating beer from solids, ensure dilution and/or carbonation is done to finished product specs. In short, conditioning of beers for packaging (cold side)
This is a great opportunity for someone experienced but also willing to learn, to engage daily in operations with a sense of autonomy. 2 to 3 years experience in brewing is required but training will be provided in all areas. The Deck brewer/Cellarman reports to the Head Brewer who defines scheduling and shifts for the brewery team.
You will be working within the Brewery team in a Criveller 40BBL mostly manual brew-house with 23 fermenters of 80BBl and 6 Bright beer tanks as well as one small 3.5bbl pilot system with which we create a broad variety of specialties for our restaurant and brewery distribution system.
Main Duties
Daily Operation Production
Operation of Brewhouse equipment: mill, grist bin, Mash/Lauter tun, Kettle, Calandria, Hot & Cold Water Tanks, Wort Heat Exchanger, Cold water Heat Exchanger, CIP station, yeast brinks. Fine tune and adjust process within tolerances to achieve recipe specs.
Harvest yeast, take samples to lab and inoculate
Manage resources properly (grain, water, CO2, air, steam)
Stage materials as needed (additions, minerals, hops, yeast)
Initiate and ensure fermentation start conditions are according the recipe (temperature control on vessels and pressure open to blow off)
Ensure functionality of the brewhouse area and its equipment and report any malfunctions to maintenance or Brewery Manager
Operate and ensure temperature and filling control systems for HLT and CLT comply with requirements for brewing steps, CIP, wort cooling and general needs in the brewery.
CIP Brewhouse according to schedule and routinely fermenter tanks, wortway, HEX, hoses, and all required equipment to hold/transfer wort, BBT tank, transfer lines, filters, hoses and all required equipment to filter/transfer beers that are scheduled and ready to the appropriate BBT tank or need transferring between BBTs
Operation of filter equipment including (but not limited to) centrifuge, plate and frame filter, cartridge filter, de-aeration water skid, SO2 reducer, CO2 capture, Fizzwizz, Xflow and all other equipment used in the filter/dilution/transfer/cellar/carbonation processes
Initiate, monitore, and ensure carbonation is adequate and timely
Ensure CO2 supply at all moments
Ensure functionality of the cellar area and its equipment and report any malfunction to maintenance or Head Brewer
Ensure temperature control system for fermenters and BBT’s comply with requirements for fermentation, carbonation, packaging and during CIP’s
Daily operation of boiler.
Coordination
Cold crash fermenters as needed for each brand and coordinate yeast needs
Coordination with Assistant brewer on daily basis to readily dump spent grain and mill
Coordination with Brewery manager for scheduling packaging department and alcohol (RTD) department needs
Communicate with the brewery team, packaging team and Quality department throughout the day to keep the day organized, running on schedule and able to maintain a good workflow
Assign cone drops/purges of yeast/hops out on schedule for assistant brewer
Provide consistent and accurate updates to other brewery departments regarding all areas of work
Inventory and Logistics
Overall responsibility for brewing and cellar consumables
Assist with inventory management generally and inventory counts
Cleaning and Organization
Organize and clean all equipment used during the day
Housekeeping: Ensure the entire brewing facility including brewery, tanks, mill, counters, equipment, sinks, supplies, cooler, floors, drains, shelving, and storage areas are clean and comply with established sanitation standards, personal hygiene, and health standards always
Keep Stainless Steel Accessories and beer hoses in clean, drying, and organized conditions in the designated area
Record Keeping
Accurate record keeping of recipe sheets, brew logs, filter logs with timestamps, pH, temperatures, gravity and volumes in every stage required by the process.
Safety
Adhere to Jewelry and loose clothing protocol
Maintain a safe and clean work environment and machinery
Follow all safety regulations at all times, including (but not limited to) interacting with pressure vessels, chemicals, and hot liquids.
Wear all required PPE at all times
Other Duties
Brewing on pilot system as required
Consistently reinforce quality across all brewing phases
Assist in testing equipment when a scheduled maintenance is done
Test/Improve any processes when needed by Brewery manager and Quality Department
Training
Attend to all required training assigned by management
Physical Requirements
Be able to frequently individually lift 50lbs
Be able to occasional push or pull in team 800lbs
Ability to frequently sit, stand, walk, reach, climb, balance, stoop, kneel, crouch, and crawl in wet, tight warm or cold environments during a shift.
Be able to work daily on wet slippery floors
Be able to work daily with chemicals
Be able to work daily in an environment with high noise levels and no Temperature control
Be able to drive and operate a forklift
Preferred Requirements:
2 to 3 years experience in commercial brewing is preferred but industrial food or beverage manufacturing is considered
Formal brewing formation is preferred but the right combination of experience is considered
Technical curiosity, mechanical and spatial aptitude, and solution focused mindset
The candidate must be willing to relocate to Turks and Caicos Islands and consider that sponsoring a TCI work permit does NOT automatically allow a partner/spouse to work in TCI
Forklift training is a requirement for the job, so previous experience is a plus otherwise training will be provided.
The ideal candidate will have good communication and time management skills, while performing with attention to detail in a daily routine.
Will be required to keep records and basic digital skills like using a computer and different apps, navigating internet, communicating by email and other platforms.
Compensation & Benefits:
Package starts at 1100 USD weekly DOE. As such your daily tasks will be required on the floor in a typical 44 hour week, Monday to Saturday.
Provo Beverages gives 14 day PTO, 12 Public holidays and Employee savings plan, beer discounts , gym membership, 2 shifties, uniform and training/course total/partial fee coverage for professional developement.
Turks and Caicos allows you to experience a Caribbean lifestyle with No taxes on salary and multicultural place of work.
All foreign candidates are required to go through a Work Permit request process in which our HR department will assist. Goverment fees for the work permit are covered by Turk’s Head Brewery. Usual timeline for Work Permit approval is within 3 to 5 months after getting all required paperwork, so the expected starting date is August 2026 for a smooth training & transition with our current brewer.
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