Position Title: Cellar Worker I
Department: Production / Cellar
Reports To: Director of Winemaking
Works Closely With: Cellar Worker II, Cellar Lead/Master, Enologist, Assistant Winemaker
Compensation: $19–$21 per hour, DOE
Position Summary
The Cellar Worker I is an entry-level position within the Pacific Wine Services production team, responsible for supporting daily cellar operations at the custom crush winery. This role focuses on executing various tasks in the cellar from crush through bottling while maintaining strict adherence to safety, sanitation, and quality standards. The ideal candidate is a team-oriented, communicative individual with a strong work ethic, has attention to detail, curiosity, and drive to learn cellar and laboratory skills, with clear opportunities for growth into higher-level cellar roles.
Job Responsibilities
- Check in daily with the Director of Winemaking/Assistant Winemaker to identify time-sensitive priorities and assigned tasks.
- Execute assigned tasks or work orders from start to finish, either independently or with a partner.
- Read, understand, and safely complete work orders, documenting notes and ensuring accurate labeling of tanks, barrels, totes, and kegs.
- Assist with crush equipment operation, press operation, wine transfers, tank racking, barrel work, topping, additions, sanitation, filtration, and bottling activities.
- Support basic laboratory tasks like sampling barrels/tanks as directed by winemaking staff.
- Operate winery equipment safely, including forklifts, pumps, ladders, and crush equipment; work toward obtaining and maintaining forklift certification.
- Follow all written and verbal Standard Operating Procedures (SOPs) and safe cellar practices at all times.
- Maintain a clean, organized, and professional cellar environment by cleaning tanks, barrels, floors, and equipment and returning tools to proper storage locations.
- Participate in weekly and monthly cleaning schedules as assigned. Report when materials are low in stock.
- Communicate clearly and professionally with supervisors, coworkers, and winery clients.
- Report unsafe conditions, equipment issues, or maintenance needs to the Cellar Worker II, Assistant Winemaker, or Director of Winemaking.
- Demonstrate teamwork, adaptability, and a willingness to learn new techniques, protocols, and skills.
- Take extra care and diligence with all equipment and wines belonging to clients.
- Ability to work extended hours and overtime during harvest (August-November), including a six-day workweek with one weekend day, as required.
Physical Demands
- Ability to stand and walk for most of the workday (8 hours).
- Ability to lift and carry 50 pounds for a short distance.
- Ability to wear a gas mask, gloves, and glasses for safety.
- Frequent work in hot and cold environments, indoors and outdoors.
- Regular use of stairs, ladders, and winery equipment.
- Ability to work at heights.
- Willingness to work extended hours during peak production periods.
Qualifications and Experience Requirements
- Minimum completion of one harvest working in a winery cellar (required).
- High school diploma or equivalent.
- Valid driver’s license and reliable transportation.
- Strong aptitude and desire to learn cellar, production, and basic laboratory skills.
- Ability to follow and read detailed instructions, SOPs, and safety protocols.
- Proficiency in basic mathematics (addition, subtraction, measurements).
- Strong organizational skills, attention to detail, and ability to work efficiently.
- Ability to work independently with minimal supervision while contributing positively to a team environment.
- Forklift experience preferred; willingness to obtain certification required.
- Prior cellar, laboratory, or production experience is beneficial but not required beyond harvest experience.
- Professional demeanor with strong communication skills and a positive attitude.
- Proficient in English language (reading and verbal).
Work Schedule
- Standard Schedule: Monday–Friday, 7:30 AM–4:00 PM
- Harvest Schedule August – November: Six days per week, including one weekend day; overtime eligible
Compensation and Benefits (Benefits effective after a 60-day introductory period)
- Hourly wage: $19–$21 per hour, depending on experience. Overtime pay during harvest.
- Work boots and all safety PPE will be provided by the winery.
- Commission and bonus opportunities (after 60 days).
- 100% employer-covered health insurance plan (after 60 days).
- Simple IRA retirement plan with employer matching up to 3% (after 60 days).
- 10 paid holidays annually.
- 120 PTO (paid time off) hours granted at the start of each calendar year (after 60 days PTO pro-rated during first year at 12 hours per month to remainder of year).
- Bottles of wine leftover from bottling or quality control hold backs.
- Lunch provided for the team on birthdays.
