| Job Description |
A little bit about the Dillon Dam Brewery:
We are one of the largest and original craft breweries in the Rocky Mountains. We opened in 1997 and are entering our 30th year of production. We are a full service restaurant, with full bar to compliment our award winning brews. We prioritize hospitality in a world of evolving wants. We aim to provide a dining oasis through service and grace. Our team enjoys all that Summit County has to offer and shares that with our guests, whether first time visitors, return guests, or long time locals.
About our brewery – we produce about 500 barrels per year with capacity to develop distribution expansion through bottle and keg distribution. You will work closely with our founding brewer to capture the potential for where the brews go from here. We are looking for a self-starter, with a willingness to develop distribution relationships and an eagerness to educate (brag!) our dine in patrons about our beer!
Brewing Supervisor
General knowledge of how beer is processed and handled before, during, and after fermentation.
Competently operate both manual and automated brewing grain handling, filtration, CO2 and grain drying equipment.
Understand and preform appropriate pre- and post- brewing sanitation measures based on food quality standards including tank cleaning, parts cleaning, food storage, personal hygiene and quality assurance.
Manage inventory of grain, hops, yeast, chemicals, gases, salts and other brewing supplies. In coordination with supervisor, order ingredients and supplies.
Maintain detailed and accurate logs and records
Ability to monitor and assess equipment, at a minimum report the issue, up to coordinating with qualified vendor.
Develop, refine and scale recipes as appropriate.
Assemble and operate bottler – for both in house sales and potential distribution.
Assist with identifying distribution customers, cultivate and maintain relationships
Ability to work independently, with minimal supervision.
Provide hospitality to both internal and external customers.
Identify festivals and community opportunities to highlight our beers. Manage the event.
Position requires full time hours, depending on brew process. Brews are to be as minimally disruptive to dining guests as possible. This may require early or late hours, including weekends, depending on time of year.
Min quals:
2 years of professional experience at manufacturing facility
Knowledge of brewing science, fermentation, and yeast management
This is an active position – candidate must be able to:
Lift and move 55+ lbs
Stand and work on feet for extended periods
Perform repetitive lifting, bending, carrying cleaning and equipment operation
Team player with willingness to aid in smooth restaurant operations
Effective and efficient planner and communicator
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