Cellar Worker 3

Position Summary

This position is experienced in all aspects of Cellar Operations and is considered a subject matter expert in the following areas: racking, pumping, filtering, shipping and receiving of bulk wine tankers, clarifying, barrel operations and blending of juice and wine. Operates and cares for filters, pumps, hoses, barrels, pots, fittings, and other cellar equipment. Performs sanitation of cellar equipment including tanks, pumps, hoses, etc. Subject matter expert and team member trainer in all aspects of Harvest Operations (Press, Crusher, Inoculation, Additions, Drawing, Sluicing) and will direct less skilled crew members during harvest season. Responsible for data entry. Maybe required to climb ladders and lift 50 to 100 lbs. In addition, the Cellar Worker will work within their team to identify/eliminate waste, streamline processes, continuously improve our safety, quality, and overall performance.

Key Behaviors

• Open to Change and has the courage to try something new.

• Consistent ability to "ask questions" and learn.

• Shows pride in what they do

• Constantly "sees the waste" and eradicates or reduces, with great problem-solving skill sets

• Partners with peers x-functionally

• Organized, good time management, follows-up.

• A sense of urgency that drives ability to effectively deliver results.

• Has a Positive Attitude

• Has reliable attendance

• Is a Team Player

Essential Functions

Safety

• Ensures a Safe and orderly work environment to support a Safety 1st

• Helps implement new procedures or solutions to safety concerns.

• Accurately and effectively communicates safety incidents and helps implement solutions to ensure an accident-free work environment.

Cross Functional Inter-Departmental Teams

• Maintain collaborative relationships with all other departments to achieve goals and customer satisfaction.

• Works with cross-functional teams to support process changes and ensure sustainability.

• Provides strategic input for departmental projects.

Quality

• Has a First Pass Quality mindset.

• Ensures that quality and Acceptable Quality Limit targets are obtained.

• Supports projects to increase quality and reduce defects.

• Supports Food Safety & Quality program that include training, audits, implementation of procedures, root cause analysis investigations, and tracking and reporting of Cost of Poor Quality.

• Ensures production equipment is working properly so that products can be manufactured defect free.

• Prioritize the quality of the work and product over the delivery of work.

Sustainability

• Supports sustainability programs to reduce carbon footprint and water usage.

• Support for a range of sustainable projects.

Delivery

• Meets daily performance metrics.

• Participates in Kaizen and Improvement projects.

• Helps determine root cause of issues and drive new solutions to eliminate recurrence.

• Provide clear directions and communicate with co-workers.

• Sanitation of all Cellar Equipment

• Operate Forklifts

• Use Truck scale.

• Filling and Emptying tanks and barrels

• Chemical Additions

• Accurate recordkeeping on work orders

• Wine Filtration

• Operate Crusher, Presses, Pumps, Filters

Physical Demands/Qualifications

• Ability to lift up to 50 lbs.

• Ability to climb ladders

• Must be able to bend, stretch and reach overhead (overhead lifting)

• Walking on concrete for extended periods of time

• Hearing sufficient to understand conversation

• Vision sufficient to see liquid level in barrels

Required Qualifications

• 4+ Years experience working in winery operations, a production or manufacturing environment..

• High School Diploma or GED Required

• Must Speak English/ Bilingual Spanish/English Preferred

• Basic Computer Skills

• Microsoft Office Applications (Excel, Word, PowerPoint, Teams, ETC)

• Demonstrated ability to troubleshoot issues and develop solutions.

Environmental Conditions

The environment within the winery is subject to extremes of temperature and humidity. Working outdoors all day at times and into various parts of the winery subjecting the incumbent to variations in temperature and humidity. Exposure to CO2, SO2, Ozone alcohol and other cellar chemicals and gasses.