Cellar Hand

Overview

The Cellar Hand supports winery production through all stages of winemaking, including grape processing, fermentation, cellar operations, sanitation, and wine transfers. This hands-on role helps maintain wine quality, cleanliness, and safety while supporting the winemaking team throughout the production cycle.

Responsibilities

• Assist with grape receiving, sorting, crushing, pressing, and other harvest activities.
• Perform cellar operations, including tank and barrel filling, racking, wine transfers, and blending preparation as directed.
• Clean and sanitize tanks, barrels, hoses, pumps, equipment, and production areas.
• Monitor fermentation activity and assist with routine wine sampling and additions under the direction of the winemaking team.
• Maintain accurate records of cellar activities, wine movements, and production procedures.
• Safely operate pumps, hoses, forklifts, and other winery equipment as trained and authorized.
• Assist with barrel maintenance, topping, organization, and cellar inventory.
• Follow established quality control, food safety, sanitation, and workplace safety procedures.
• Maintain an organized, clean, and efficient cellar and production environment.
• Support bottling, packaging, and other winery operations as needed.
• Perform additional duties as assigned to support winery production and seasonal demands.

Qualifications

GENERAL JOB EXPECTATIONS:

• Strong attention to detail and commitment to quality and cleanliness.
• Ability to follow instructions, work safely, and maintain accurate records.
• Ability to work independently and collaboratively in a team-oriented environment.

QUALIFICATIONS:

• Previous winery, cellar, brewery, or food production experience preferred.

• Must be a United States citizen or possess a valid work permit.
• Ability to work flexible schedules, including weekends, holidays, and evenings as needed.

WORKING CONDITIONS:

• Ability to stand and walk for extended periods.
• Ability to regularly lift and carry up to 50 pounds, with or without reasonable accommodation.
• Ability to bend, kneel, climb stairs or ladders, and work in confined or damp cellar environments.
• Ability to work around wet floors, varying temperatures, cleaning chemicals, and winery production equipment while following safety procedures.