Cellar Worker Lead

Position Summary Accountable, on a daily basis, for a given cellar crew and a given workload. Provides the crew with guidance and support on all SOP and ISO processes. Responsible for developing, leading and training a cellar crew on all standard operating procedures. Lead has strong experience in all aspects of cellar activities and harvest equipment. The lead will train and direct less skilled crew members during harvest. Drives continuous improvement tasks as a part of their daily work and coaches team members on Shingo Principles and Lean tools. The lead can understand and sees production inefficiencies (waste) during production processes and leverages the team and tools to generate new processes to increase efficiencies. Requires ability to communicate effectively.

Essential Functions

a.Ensures Safe and orderly work areas Utilize monthly meetings to train personnel in safe work habits Keep good record of meeting minutes and outcomes Helps implement new procedures or solutions to safety concerns Chemical additions Safe and proper use of sulfur dioxide Bentonite, tartaric acid, DAP, yeast etc.

b. Ensures quality at the source during cellar processes

1. Updates quality logs
2. Responsible for crew to ensure quality issues do not occur
3. Ability to recognize problems in wine and juice

1. Potential strange yeasts (i.e. surface type)
2. Volatile acids
3. Hydrogen sulfide and sulfur compound related problems
4. Oxygen related potential problems
5. Sensory recognition of wine faults

c. Passionate about driving Continuous Improvement

1. Understands Shingo Model and Lean concepts
2. Applies Lean concepts and tools in their area of work to drive efficiencies
3. Helps determine root causes of issues and drive new solutions
4. Coaches new team members on Shingo model and Lean tools

d. Daily activity in the cellar

1. Monitor worker activities
2. Develops and uses visual management and uses data to uncover issues and drive efficiencies
3. Ensures crew are meeting timelines for work orders
4. Engages team and helps address issues

e. Provides direction to workers

1. Provide training of winemaking process to new personnel
2. Provide training of proper safety procedures to cellar crew
3. Ensure proper procedures are being followed by the crew members
4. Assist crew members with their daily tasks
5. Assists with reviewing performance of crew members

f. JDE Tasks

1. Delivers work orders to crew
2. Ability to create, update and close JDE work orders
3. Ensure gemba boards are updated and accurate
4. Timely recordkeeping of wine related activities
5. Reports wine related activities

g. Daily Tasks:

1. Performs various work assignments to include: racking, pumping, clarifying and blending of juice and wine.
2. Responsible for sanitation in all areas of cellar operations. Sterilizes barrels, tanks and other equipment.
3. During crush, will operate any equipment necessary, move hoses and equipment, obtain lab samples, weigh trucks, dispose of lees and clean equipment.
4. Responsible for movement of wine product from on tank to another.
5. Add chemical/sulfur/additives as required.
6. Remove pomace from fermentation tanks.
7. Filling and emptying tanks and barrels
8. Moving and connecting hoses and pumps in proper fashion
9. Proper venting of tanks and barrels
10. Knowledge of wine varieties (when to blend)
11. Ensuring proper fill level
12. Check for leaks and repairing in order to not lose product
13. Pumping over red wine fermenters
14. Handles shipping and receiving of tanker trucks
15. Ensures temperature of tanks during fermentation, stabilization and storage

h. Trainer of forklifts

1. Facilitates formal training and certifies team members to operate a forklift

Physical Demands/Qualifications a. Ability to lift 50 to 100lbs. b. Ability to climb ladders c. Walking on concrete for extended periods of time d. Hearing sufficient to understand conversation e. Vision sufficient to see liquid level in barrels

Non-Physical Demands/Qualifications a. Fully proficient reading and writing skills b. Basic math skills c. Computer skills; MS Excel and MS Word; MS Outlook d. Bi- lingual in Spanish a plus or willingness to learn e. Team Player

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.

Sustainability Values statement:

Supports environmental sustainability in attempts to being more quantity-efficient by reusing barrels for five years. Use the old barrels to capture rainwater to water plants. Cut back on quantity in order to avoid means of depleting the forest by suppliers. Limit waste going to the landfill by recycling metals and making compost. Water is re-filtered for other uses in the back pond.

This position description does not promise or imply that the functions listed are the only duties to be performed or that the position may not change, or be eliminated. Employees are always expected to follow their supervisors’ instructions and to perform the tasks requested by their supervisors.