Bottles, Barrels, and Brews Occupational Guide

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Norma Harrell
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1 Bottles, Barrels, and Brews Occupational Guide

2 We would like to thank everyone who contributed their time, ideas and expertise to Bottles, Barrels and Brews Occupational Guide. We now have a better understanding of what needs to be achieved over the short and long term to position Windsor-Essex for success in an ever-changing and increasingly competitive economy. Workforce WindsorEssex would also like to thank Heather Gregg for ther work in developing and authoring this report. Thanks are also due to the Ministry of Training, Colleges and Universities for their support. Cover art, design and printing by Imaginative Group. How did we do? We invite your feedback on all publications produced by Workforce WindsorEssex North Service Road, Windsor, ON N8X 3H6 info@workforcewindsoressex.com This document may be freely quoted and reproduced without permission from Workforce WindsorEssex provided that the content remains the same and that the organization is acknowledged as the author of this document. Workforce WindsorEssex is committed to ongoing research to enhance local labour market planning in the Windsor-Essex region. Workforce WindsorEssex assumes no responsibility for its use or for the consequences of any errors or omissions. The views expressed in this document do not necessarily reflect those of Employment Ontario or the Government of Ontario.

3 Occupational Guide for Bottles, Barrels, & Brews Windsor-Essex is home to a range of both established and early stage operations in the beverage manufacturing sector. Regionally, there are 18 wineries, four distilleries and six breweries, with one more brewery anticipated to open in the summer of Not only are there establishments in varying degrees of life cycle, there are also a broad range of employers in the beverage manufacturing sector and the size range of employees, from very small to large. In the smaller operations, employees are responsible for carrying out multiple jobs and must have a broad knowledge of many functions. Passion is the key! Wineries, distilleries and breweries are varied in terms of their challenges. Although each is producing a beverage, the methods, processes and approaches are all very unique as they contribute to the end product. However, a cross cutting theme across all revolve around the creation of a quality product, which meets customer needs. Employers, whether they be a winery, distillery or brewery, are additionally looking to provide customers and consumers with a memorable experience, which helps to tell the story of a product. In order to achieve the above, employers need a skilled workforce with a range of knowledge, abilities and competencies. This guide includes a breakdown of some of the key occupations in beverage manufacturing as they relate to the stages in the development of a product. The stages are: 1. The Source Jobs which contribute to acquiring the raw materials used to create the product 2. The Taste Jobs which contribute to the taste and the unique flavours of the finished liquid 3. The Finished Good Jobs which contribute to finishing and preparing the finished liquid 4. The Experience Jobs which contribute to telling the story of the finished good

4 Important Occupations At Every Stage Source for Job Duties and Wages Canada Job Bank, January 2016 (jobbank.gc.ca) The Source Farm Supervisors/Viticulturalists (NOC 8253) Co-ordinate and supervise the work of general farm workers and harvesting labourers Supervise harvest operations Maintain quality control and production records Perform general farm duties $11.25 $15.69 $25.48 Field Workers (NOC 8431) Plant, fertilize, cultivate, spray, irrigate and harvest crops Operate and maintain farm machinery and equipment Examine produce for quality $11.25 $15.69 $25.48 Inventory Clerk (NOC 1474) Monitor inventory levels as materials, equipment and stock are issued, transferred within an establishment or sold to the public using manual or computerized inventory systems Compile inventory reports, recording the quantity, type and value of materials, equipment and stock on hand, using manual or computerized inventory systems Prepare requisition orders to replenish materials, equipment and stock Maintain stock rotation and dispose of and account for outdated stock Enter data for production scheduling, stock replenishment/relocation and inventory adjustments Reconcile physical inventories with computer counts $11.64 $18.00 $29.23 The Taste Wine Makers (Wages NA) Examination of grapes at harvest and supervise the production operation Measurement and analysis of product through the stages of production, measuring ph, acids & Brix Performing sensory evaluations Maintain and make adjustments during fermentation process to suit the final product Monitor filtration and clarification process Brewer Making decisions based on the desired grain structure for the finished product Monitoring temperatures in the cooking process Conducts tests and to measure flavour elements Tasting and sampling Maintain environments during fermentation

5 Blender Ensure formulas maintain consistent standards from year to year by monitoring the aging process and modifying blends as necessary Generates and maintains formulations and product specifications database Participates in daily production sensory panels Leading expert on whiskey and rum flavor characteristics, wood maturation process and best practice in filtration processes The Finished Good Distillery/Production Manager (NOC 0911) Supports the distillation and brewing process through planning and overseeing: Grain transfer Cooking Fermentation Distillation (beer and pot) Drying Evaporation Develop plans to efficiently use materials, labour and equipment to meet production targets Conduct quality control inspections and tests Machine Operators (Bottling) (NOC 9461) Operate multi-function process control machinery to grind, extract, mix, blend, distill, ferment or otherwise process alcoholic or non-alcoholic beverages and to bottle, can or otherwise package beverages Observe gauges, computer printouts and video monitors to verify specified processing conditions and make adjustments to process variables such as cooking times, ingredient inputs, flow rates and temperature settings Set up and adjust processing and packaging machines preparatory to operation Check products for defects and to ensure conformance to company standards and perform corrective machine adjustments as necessary Record production information such as quantity, weight, size, date and type of products packaged $11.25 $17.00 $30.00 Maintenance (NOC 9617) Transport raw materials, finished products and packaging materials manually, or with powered equipment Measure and dump ingredients into hoppers of mixing and grinding machines or mobile tank trucks Feed flattened boxes into forming machines to construct containers Remove filled containers from conveyors and manually pack goods into bags, boxes or other containers Clean work areas and equipment Check products and packaging for basic quality defects Assist machine operators in performing their duties $11.25 $15.00 $22.70

6 Sales Specialist (NOC 6221) Promote sales to existing clients, restaurants, retail outlets Identify and solicit potential clients, restaurants, retail outlets Assess clients needs and resources and recommend the appropriate good/product Prepare and administer sales contracts The Experience Retail (NOC 6421) Greet customers and discuss type, quality and quantity of merchandise or services sought for purchase Advise customers on use and care of merchandise, and provide advice concerning specialized products or services Prepare merchandise for purchase Assist in display of merchandise Maintain sales records for inventory control Operate computerized inventory record keeping and re-ordering systems $11.25 $11.50 $20.00 Events Planner (NOC 1226) Meet with sponsors and organizing committees to plan scope and format of events, to establish and monitor budgets and to review administrative procedures and progress of events Co-ordinate services for events, such as accommodation and transportation for participants, conference and other facilities, catering, signage, displays, translation, special needs requirements, audio-visual equipment, printing and security Organize registration of participants, prepare programs and promotional material, and publicize events Plan entertainment and social gatherings for participants Hire, train and supervise support staff required for events Ensure compliance with required by-laws Negotiate contracts for services, approve suppliers invoices, maintain financial records, review final billing submitted to clients for events and prepare reports $13.00 $21.43 $33.65 Communications (NOC 5124) Develop, implement and evaluate communications strategies and programs Gather, research and prepare communications material for internal and external audiences Develop and organize workshops, meetings, ceremonies and other events for publicity, fundraising and information purposes Prepare and deliver educational and publicity programs and informational materials to increase awareness Initiate and maintain contact with the media Act as spokesperson for an organization and answer written and oral inquiries Co-ordinate special publicity events and promotions for internal and external audiences Assist in the preparation of brochures, reports, newsletters and other material $15.32 $29.74 $49.45

7 Hospitality: Bartender (NOC 6452) Take beverage orders from serving staff or directly from patrons Prepare mixed drinks, wine, draft or bottled beer and non-alcoholic beverages for food and beverage servers or serve directly to patrons Collect payment for beverages and record sales Maintain inventory and control of bar stock and order supplies Clean bar area and wash glassware Ensure compliance with provincial/territorial liquor legislation and regulations $11.25 $11.25 $14.25 Server (6453) Greet patrons, present menus, make recommendations and answer questions regarding food and beverages Take orders and relay to kitchen and bar staff Recommend wines that complement patrons meals Serve food and beverages Perform sensory evaluation of wines. $11.25 $11.25 $14.25 Chef (NOC 6241) Plan and direct food preparation and cooking activities Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Supervise activities of sous-chefs, specialist chefs, chefs and cooks $11.25 $15.00 $25.39

8 Key Competencies & Ranking The below tables details the key competencies required for each occupation along with a ranking scale 0 Not generally applicable to the occupation 1 Infrequently needs to demonstrate competency 2 Often needs to demonstrate competency 3 Always needs to demonstrate competency with high degree of effectiveness, requirement of job The Source Field Supervisor/ Viticulturalists Field Workers Inventory Clerk Quality Control Attention to Detail Customer Service Relationship Building Compliance/Legislation Logistics Risk Management Planning Project Management Results Orientated Problem Solving Communication Creativity The Taste Wine Makers Brewer Blender Quality Control Attention to Detail Customer Service Relationship Building Compliance/Legislation Logistics Risk Management Planning Project Management Results Orientated Problem Solving Communication Creativity 3 3 3

9 The Finished Goods Distillery/Production Manager Machine Operators (Bottling) Warehousing Quality Control Attention to Detail Customer Service Relationship Building Compliance/Legislation Logistics Risk Management Planning Project Management Results Orientated Problem Solving Communication Creativity The Experience Retail Events Planner Social Media/ Communications Quality Control Attention to Detail Customer Service Relationship Building Compliance/Legislation Logistics Risk Management Planning Project Management Results Orientated Problem Solving Communication Creativity Sales Sales

10 Windsor-Essex Community Impact What can be done locally to strengthen this sector? Celebrate the region! Create more exposure and market the region as an attractive destination for wine, beer and spirits. Foster the tight knit community within beverage manufacturing, create strong relationships between established employers and start-ups to serve as mentors Partner with local restaurants to highlight local products Develop regional transportation systems to make commuting feasible for employees as well as provide an opportunity for visitors/customers to visit the various employer locations Promote Buy Local initiatives Education Post-Secondary Programs Available at St. Clair College Farm Supervisors/Viticulturists Horticulture Technician Landscape Field Workers Horticulture Technician Landscape Motive Power Technician Inventory Clerk Business Wine Makers Chemical Laboratory Technology Horticulture Technician Landscape Mechanical Engineering Technician Industrial Brewer Chemical Laboratory Technology Blender Chemical Laboratory Technology Distillery/Production Manager Chemical Laboratory Technology Machine Operators (Bottling) Mechanical Engineering Technician Industrial Mechanical Engineering Technology Automotive Product Design Sales Specialist Business Marketing Hospitality Hotel and Restaurant Advertising and Marketing Communications Management Retail Business Administration Marketing Business Events Planner Any Business Program Hospitality Hotel and Restaurant Communications Public Relations Journalism Advertising and Marketing Communications Management Bartender Hospitality Hotel and Restaurant Culinary Management Server Hospitality Hotel and Restaurant Chef Hospitality Hotel and Restaurant Culinary Management Maintenance Mechanical Engineering Technician Industrial

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