4 Yeast Maker Job Description Templates and Examples

Company Overview

[$COMPANY_OVERVIEW]

Role Overview

We’re looking for a Senior Yeast Maker to orchestrate the propagation, propagation scheduling, and strain stewardship of industrial yeast cultures that power [$COMPANY_NAME]’s multi-million-litre fermentation pipeline. You will own yeast performance KPIs—from viability and vitality to genetic drift—while scaling propagation protocols from 1 L shake flasks to 100,000 L production vessels. This is a hands-on, science-first senior position where your data-driven decisions will directly influence product consistency, batch cycle time, and COGS across beer, wine, spirits, bio-ethanol, or alternative-protein facilities.

Responsibilities

• Design and execute yeast propagation schedules using statistical process control (SPC) to guarantee ≥ 98 % viable cell counts at pitching.
• Lead scale-up trials (10 L → 1,000 L → 30,000 L) for newly isolated or genetically modified strains, documenting oxygen transfer rates, C:N ratios, and osmotic stress thresholds in batch records and electronic LIMS.
• Mentor junior yeast technicians on aseptic technique, differential plating, and qPCR contamination screens; conduct quarterly GMP refresher training.
• Own yeast bank cryopreservation program (–80 °C mechanical freezers and liquid N₂), managing passage history, genetic fingerprinting (ITS sequencing), and strain authenticity certificates.
• Partner with QA/QC to investigate off-flavour incidents—deploying GC-MS and next-generation sequencing—to trace causative microbes and implement CAPA within 24 hours.
• Continuously optimize propagation media (molasses, corn steep liquor, proprietary blends) to reduce lag phase and boost biomass yield by ≥ 5 % YoY while holding material cost flat.
• Author and revise SOPs, batch records, and validation protocols compliant with ISO 22000, HACCP, and FDA FSMA.
• Present monthly yeast health dashboards (viability, budding index, glycogen reserves) to VP Operations; recommend strain retirement or rejuvenation strategies.
• Pilot novel dried-yeast or encapsulated-yeast formats, evaluating rehydration kinetics, trehalose retention, and shelf-life stability under accelerated conditions.

Required Qualifications

• 7+ years industrial yeast propagation experience in brewery, distillery, winery, fuel-ethanol, or cultured-food facility ≥ 20,000 L batch size.
• B.S. or M.S. in Microbiology, Fermentation Science, Biochemical Engineering, or related discipline.
• Demonstrated proficiency with 30,000 L + stirred-tank bioreactors, including CIP/SIP cycles, dissolved-oxygen cascades, and foam control.
• Expertise in yeast viability assays (methylene blue, citrate-methylene violet), flow cytometry, and qPCR quantification of wild yeast/bacteria.
• Strong statistical acumen—design of experiments (DoE), ANOVA, and multivariate data analysis using Minitab or JMP.
• Working knowledge of GMP, HACCP, and OSHA PSM standards for pressure vessels.

Preferred Qualifications

• Ph.D. research focused on Saccharomyces cerevisiae physiology or non-conventional yeast metabolic engineering.
• Experience with CRISPR-based strain editing and marker-free selection techniques.
• Hands-on SCADA/DCS platforms (Siemens PCS 7, Wonderware, DeltaV) for automated propagation control.
• Lean Six Sigma Green Belt or higher; led kaizen events yielding ≥ 10 % waste reduction.
• Published peer-reviewed articles or patents in yeast stress tolerance, flocculation genetics, or novel carbon-source utilization.

Technical Skills and Relevant Technologies

• Propagation vessels: Alfa Laval Brew 701, GEA hydro-therm, GEA centrifuge, 10–100 kL cylindroconical tanks.
• Instrumentation: Hamilton VisiFerm DO, Endress+Hauser CO₂ sensors, BugCount® Online ATP bioluminescence.
• Laboratory: Bio-Rad qPCR, BD Accuri flow cytometer, UV/Vis spectrophotometers, differential media (LCSM, Lysine).
• Software: LIMS (LabWare), SAP PM for vessel maintenance, Tableau/Power BI for KPI visualization.

Soft Skills and Cultural Fit

• Demonstrated leadership in cross-functional teams (brewmasters, QA, maintenance) and ability to influence without authority.
• Meticulous documentation habits—every deviation logged, every experiment traceable.
• Curiosity-driven mindset; comfortable challenging dogma with data.
• Calm under pressure during contamination events or production curtailments.
• Commitment to safety—zero lost-time injuries mindset and proactive near-miss reporting.

Benefits and Perks

Salary range: [$SALARY_RANGE] + annual performance bonus up to 15 %.

• Employer-covered medical, dental, vision; HSA with company seed.
• 401(k) 6 % match, immediate vesting.
• Relocation stipend and fermentation conference budget (MBAA, ICC, EFMC).
• On-site beer/wine/bread allowance—taste the fruits of your labor.
• Flexible PTO and one paid volunteer day per quarter.

Equal Opportunity Statement

[$COMPANY_NAME] is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees regardless of race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

Location

This position is based at our [$COMPANY_LOCATION] production campus. Hybrid schedule available: minimum 4 days on-site to manage live propagations; 1 day remote for data analysis and reporting.

Company Overview

[$COMPANY_OVERVIEW]

Role Overview

We are seeking a Lead Yeast Maker to oversee the propagation, harvesting, and quality assurance of our proprietary yeast strains that power every pint at [$COMPANY_NAME]. You will scale laboratory cultures to 10,000-L production tanks, manage a team of cellar technicians, and ensure zero-contamination propagation while pushing fermentation consistency to 99.8% batch-to-batch repeatability. This is a hands-on leadership position where your microbiology expertise, GMP compliance record, and sensory acuity directly influence flavor, aroma, and the signature character of our award-winning beer portfolio.

Responsibilities

• Design and execute yeast propagation schedules using Ziemann 20 hL and 100 hL cone-to-cone systems, hitting viability targets ≥98% and pitch rates within ±5% of specification
• Lead daily cellar operations—CIP/SIP of propagation vessels, acid-washing cycles, and sterile sampling—while coaching a 4-person swing-shift team on aseptic technique and OSHA lock-out/tag-out protocols
• Implement strain banking best practices: cryogenic storage at –80°C, genetic fingerprinting via PCR, and quarterly vitality audits to detect petite mutants or diastaticus contamination
• Partner with QA/QC to trend fermentation kinetics (apparent degree of fermentation, pH, VDK, glycerol) in OSIsoft PI; initiate CAPA when any parameter drifts beyond 2σ
• Optimize nutrient feed strategies (zinc, FAN, ergosterol) to reduce generation times and boost flocculation performance, cutting cellar residency by 8%
• Own yeast cost-of-goods model—balance re-pitch counts, propagation frequency, and disposal costs to maintain yeast COGS <$0.08 per barrel
• Champion continuous improvement: lead FMEA on propagation skid, pilot novel propagation media, and present monthly KPIs to brewing leadership
• Maintain BRC-grade documentation: propagate logs, deviation reports, and traceability records audited annually by third-party bodies

Required Qualifications

• 7+ years yeast management or brewing cellar experience with at least 3 years in a supervisory capacity
• B.S. in Microbiology, Fermentation Science, Chemical Engineering, or related field
• Demonstrated proficiency with sterile technique, microscope cell counts, methylene-blue viability staining, and flow-cytometry (Guava, Innovate)
• Experience operating automated CIP skids, centrifugal pumps, and 15-PSI pressure-rated vessels; certified on forklift and aerial lift
• Working knowledge of FDA 21 CFR Part 117, HACCP, and SQF code

Preferred Qualifications

• Master Brewers Association of the Americas (MBAA) Yeast Management Certificate or Institute of Brewing & Distilling (IBD) Diploma
• Hands-on exposure to sequencing platforms (Illumina MiSeq) for strain authentication
• Experience with Siemens PLC/HMI interfaces and DeltaV distributed control systems for propagation automation
• Background in high-gravity (>16°P) or mixed-culture fermentations
• Sensory panel trained; ability to detect off-flavors (H₂S, acetaldehyde, phenolics) at threshold levels

Technical Skills and Relevant Technologies

• Propagation vessels, plate heat exchangers, and 0.2-µm sterile filters
• PCR, qPCR, and gel electrophoresis for contaminant screening
• LIMS (LabWare), PI System, and Excel Power Query for data analytics
• CIP chemical dosing: caustic, PAA, iodine, acid anionic sanitizers
• DO meters, pH probes, and Anton Paar alcohol analyzers

Soft Skills and Cultural Fit

• Command presence on the production floor—calm under pressure during 3 a.m. pitch urgencies
• Coaching mindset: deliver SOP training, conduct Gemba walks, and set measurable development goals for technicians
• Relentless attention to detail—zero tolerance for sanitation shortcuts
• Collaborative communicator with brewers, QA, packaging, and maintenance teams to synchronize production windows
• Passion for craft beer and curiosity to explore emerging yeast strains (kveik, Brettanomyces) in pilot trials

Benefits and Perks

Salary range: [$SALARY_RANGE] plus shift differential and performance bonus up to 12%

• Medical, dental, and vision insurance effective day one
• 401(k) with 6% company match, immediate vesting
• Paid time off: 18 days PTO, 10 holidays, and one “brewers’ sabbatical” week after five years
• Annual boot & tool allowance, prescription safety glasses reimbursement
• Free beer allocation, employee happy hours, and pro-rated competition entries
• Professional development: MBAA convention stipend, lab training budget, and IBD exam fees covered

Equal Opportunity Statement

[$COMPANY_NAME] is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees regardless of race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

Location

This position is based at our main production facility in [$COMPANY_LOCATION]; occasional travel to our pilot brewery may be required.

Company Overview

[$COMPANY_OVERVIEW]

Role Overview

We are searching for a Yeast Production Manager to own end-to-end fermentation operations at [$COMPANY_NAME]’s [$COMPANY_LOCATION] facility. You will lead a multi-shift team of operators, microbiologists, and maintenance technicians to deliver high-purity baker’s and brewer’s yeast at industrial scale—hitting yield, throughput, and quality KPIs while driving continuous improvement through Six Sigma, SPC, and digital manufacturing tools. This is a hands-on leadership role for someone who can balance GMP compliance, capital projects, and P&L accountability in a 24/7 food-grade environment.

Responsibilities

• Oversee 7-day, 3-shift production schedule for 10–120 m³ fermenters, ensuring ≥ 98 % on-time delivery against demand forecasts
• Optimize critical process parameters—dissolved oxygen, pH, glucose feed rate, agitation, CIP/SIP cycles—to maximize biomass yield and minimize contamination events to < 0.2 %
• Manage CAPEX portfolio ($2–5 M annually) including fermenter upgrades, automated CIP skids, and inline biomass sensors; write URS, lead FAT/SAT, and validate IQ/OQ/PQ
• Lead cross-functional TPM initiatives to reduce waste, water, and energy consumption; target 5 % YoY cost savings while maintaining SQF and BRC audit scores ≥ 95 %
• Champion safety culture; conduct PHA/LOTO reviews, drive near-miss reporting to > 8 per month, and maintain zero OSHA recordables
• Mentor supervisors and technicians on aseptic technique, SOP authorship, and root-cause analysis using 5-Why and Fishbone; build succession pipeline for shift-lead roles
• Interface with QA, R&D, and supply-chain teams to scale new yeast strains from 10 L lab bioreactor to 100 m³ production scale within 6-month tech-transfer window
• Own production KPI dashboard in Wonderware/GE Proficy; present OEE, yield, and COGS trends to VP Operations weekly

Required Qualifications

• B.S. in Chemical Engineering, Bioengineering, Microbiology, or related field; advanced degree preferred
• 7+ years progressive leadership in large-scale aerobic fermentation (yeast, enzymes, probiotics, or pharma); at least 3 years managing salaried teams ≥ 15 employees
• Demonstrated expertise in sanitary design, CIP/SIP validation, and FDA 21 CFR Part 117 or HACCP compliance
• Proven track record of delivering > 10 % yield improvement or equivalent cost-saving projects using DoE and statistical process control (Minitab, JMP)
• Experience with distributed control systems (DeltaV, PCS7, or equivalent) and CMMS (SAP PM or Maximo)
• Lean Six Sigma Black Belt or Green Belt certification; able to lead Kaizen events and value-stream mapping

Preferred Qualifications

• Working knowledge of yeast physiology—Saccharomyces cerevisiae strain genetics, Crabtree effect, and ethanol management under high-gravity fermentation
• Exposure to Industry 4.0 tools—PAT, Raman spectroscopy, digital twins—for real-time release and predictive maintenance
• Budget/P&L ownership > $10 M and experience negotiating with equipment vendors (GEA, SPX, Bühler)
• Bilingual English/Spanish for workforce communication

Technical Skills and Relevant Technologies

• Aseptic fermentation scale-up, fed-batch & continuous modes
• SIP, CIP, COP validation; Alfa Laval and GEA separator operation
• DCS (DeltaV, PCS7), MES (Wonderware, GE Proficy), OSI PI data historian
• CMMS (SAP PM, Maximo), LIMS (LabWare, STARLIMS)
• SPC, DoE, Minitab, JMP; SQF, BRC, FDA 21 CFR Part 117, HACCP

Soft Skills and Cultural Fit

• servant-leader mindset with ability to coach operators on the floor and influence directors in the boardroom
• High bias for action—makes data-driven decisions under pressure while maintaining GMP documentation rigor
• Collaborative communicator who thrives in matrixed environments across QA, R&D, maintenance, and finance
• Resilient during third-shift callouts and seasonal demand spikes; models safety-first behavior at all times

Benefits and Perks

Base salary range: [$SALARY_RANGE] plus 15 % annual bonus tied to plant OEE and cost-saving metrics

• Medical, dental, vision from day one with $0 monthly employee premium
• 401(k) with 6 % company match, immediate vesting
• Relocation package and tuition reimbursement for advanced degrees or certifications
• On-site fitness center, subsidized cafeteria, and fresh bakery products (yes, still warm) every Friday

Equal Opportunity Statement

[$COMPANY_NAME] is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected status.

Location

This position is based at our flagship fermentation campus in [$COMPANY_LOCATION]. A successful candidate will be expected to be on-site five days per week to provide real-time leadership across shifts.

Company Overview

[$COMPANY_OVERVIEW]

Role Overview

We’re looking for a detail-oriented, lab-savvy Yeast Maker to propagate and maintain high-viability yeast cultures that power [$COMPANY_NAME]’s award-winning beer portfolio. You’ll operate 15–150 hL propagation tanks, monitor cell counts and viability with a Nexcelom Cellometer, adjust wort gravity/DO/pH to 0.1°P precision, and ensure zero-contamination propagation cycles that feed our 100 kL brewhouse. If you geek out over Crabtree effect curves, can sterile-loop inoculate in your sleep, and want your yeast to end up in every pint poured across [$COMPANY_LOCATION], keep reading.

Responsibilities

• Execute daily yeast propagation schedules: re-hydrate dry strains, scale up from 1 L shake flasks to 10 hL intermediate tanks to 150 hL propagation vessels, hitting target pitch rates of 1.0–1.5 M cells / mL / °P.
• Perform QC using aseptic sampling, methylene-blue staining, microscope counts, and mini-fermentation assays; log data in Ekos Brewmaster and flag deviations >5 % viability or >0.3 °P gravity drift.
• Clean, CIP, and SIP propagation hardware to 15-psi steam sterilization; validate ATP swabs <10 RLU before every inoculation.
• Harvest, concentrate (via Alfa Laval centrifuge at 6000 rpm), and acid-wash yeast slurry to pH 2.2 for 2 h to eliminate bacterial contaminants while maintaining >95 % yeast survival.
• Maintain strain library in –80 °C glycerol stocks; schedule monthly genetic fingerprinting (PCR-RAPD) to confirm strain purity.
• Coordinate with packaging to supply bright-tank yeast counts for bottle-conditioning and can-conditioning programs.
• Optimize propagation media (Zn, FAN, biotin levels) to shorten lag phase <2 h and boost first-generation fermentation performance.
• Champion 5S in yeast lab; write SOPs, train cellar operators on sterile sampling technique, and lead root-cause investigations for any contamination events.

Required Qualifications

• 1+ years hands-on yeast propagation or brewery lab experience (home-brew scale to 5 hL counts).
• Working knowledge of sterile technique, light microscopy, and basic yeast metabolism (aerobic vs. anaerobic growth).
• Comfort lifting 25 kg sacks of nutrient salts and climbing 3-story propagation tanks.
• Flexibility for rotating early-morning or weekend propagations that align with production schedule.

Preferred Qualifications

• AS or BS in Microbiology, Fermentation Science, Food Science, or related field.
• Experience with laminar-flow hoods, autoclaves, and real-time PCR detection of beer-spoilage organisms.
• Familiarity with PLC-controlled propagation skids (GEA, Alfa Laval, or JVNW).
• Sensory panel trained—can detect diacetyl, H2S, acetaldehyde at < flavor threshold.
• Working knowledge of OSHA confined-space and lock-out/tag-out procedures.

Technical Skills and Relevant Technologies

• Microscopy (hemocytometer, Cellometer, phase-contrast).
• Media preparation & sterilization (autoclave, 0.2 µm filtration).
• pH/DO meters, Anton Paar DMA 35, spectrophotometer (600 nm).
• ERP systems: Ekos, OrchestratedBeer, or equivalent.
• MS Excel/Google Sheets for trend-charting viability curves and generation counts.

Soft Skills and Cultural Fit

• Obsessive attention to sterility—if a hose touches the floor, you re-sanitize without being asked.
• Clear, concise shift hand-offs; write logs that the next brewer can trust at 5 a.m.
• Collaborative mindset—share propagation tanks, CO₂, and CIP chemicals with Packaging and Cellar teams without drama.
• Curiosity: run side-by-side propagation trials on new nutrients just to see 2 % better viability.
• Safety-first attitude; speak up when you see a missing lock-out tag.

Benefits and Perks

Compensation: [$SALARY_RANGE] plus production bonus tied to batch-contamination KPIs.

• Medical, dental, vision—90 % employer paid.
• 401(k) with 4 % match, immediate vesting.
• Free beer allocation, take-home yeast for home-brew experiments (within TTB limits).
• Boot & safety-glasses allowance, on-site steel-toe store.
• Continuing-education stipend for MBAA, ASBC conferences.
• Gym membership discount and bike-to-work program.

Equal Opportunity Statement

[$COMPANY_NAME] is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees, regardless of race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. Even if your experience doesn’t tick every box, we encourage you to apply—great yeast makers come from many backgrounds.

Location

This is a fully remote position.

Ready to make yeast that makes beer legendary? Send your résumé and a quick note about your favorite strain with a 2-day propagation timeline—we’d love to hear from you.