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Kombucha Production Brewer (Kombuchista/er) – 40-60%

Swiss Kombucha Company
Steinhausen, ZG

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Détails de l'emploi

Temps de travail : 40-60%
De 20 CHF à 30 CHF de l’heure
Il y a 19 heures

Avantages

Événements d'entreprise
Boissons gratuites

Qualifications

Anglais
Niveau Licence
Certificat fédéral de capacité

Description complète du poste

The Swiss Kombucha Company is hiring!

Located in Kombucha HQ, Steinhausen we are looking for a part time Kombucha Production Brewer (Kombuchista/er) – 40-60%

To support our continued growth, we are searching for a new long term team member who’s up for joining our slightly mad, but very fun (we promise) team of Kombucha nuts…

A bit about us and our labour of love…

Founded from a passion to make REAL & tasty Kombucha — because we simply couldn't find it on the shelves
Based in Zug, our small & industrious team makes handcrafted, authentic organic Kombucha
We're responsible for every single step of the production process, in our very own brewery in Steinhausen
Despite the challenges of the last few years, we've steadily grown into Switzerland's go-to premium Kombucha brand
We delicately brew each drop and hand-chop every ingredient, to make sure our unprocessed, unfiltered Kombucha is the best it can possibly be for our customers' wellbeing. No shortcuts, no funny business — just wholesome deliciousness!
P.S. We've picked up a few global and national gold prizes along the way, so there are some high standards to keep up. We need an awesome team to help us do it — and that's where you come in!

The ideal candidate:

A knowledge or understanding of Kombucha brewing really helps — get a head start and check out YouTube before you talk to us! Helpful YouTube video "HOW TO MAKE KOMBUCHA! (part 2) Kendra Lee"
You're motivated, hardworking, determined, and a true team player, with a positive, self-starting attitude
You're excited about becoming a long-term member of a dynamic start-up family
You're good at taking direction, and never afraid to put your hand up when you need help
You've got a good sense of humour (essential — see "sticky floors" below)
You're able to work precisely and accuratelyYou can lift 30kg tanks a short distance
You're fluent in English

The Role:

Reporting to the CEO, your mission is simple – end-to-end brewing and fermentation to make the world’s best Kombucha (no pressure). From culture to bottle, you'll bring precision, quality and proper hands-on craft to everything you touch:

Fermentation & Brewing

Get hands-on with the end-to-end fermentation and brewing process behind the world's best Kombucha.
Bring proper attention to detail and flawless execution, every single time
Harvest our delicate kombucha cultures with the care and precision they deserve

Ingredient Prep & Recipe Precision

Prepare ingredients and follow recipes to the letter, every time
Bring your passion for chopping, slicing and juicing

Quality Control & Tasting

Train to become a certified "Master Kombucha Taster" (huge bragging rights with your friends!)
Help make sure the right brews get picked at the right time — fair warning, you'll need to actually like our Kombucha!

Brewery Operations & Team Contribution

Clean and wash equipment, and take genuine pride in a clean, tidy brewery
Jump in on ad-hoc tasks — we're all hands on deck around here
Operate brewery equipment to fill Kombucha bottles (don't worry, we'll train you up)
Receive inventory and keep stock organised
Be a proper team player in our small, hands-on, highly collaborative scale-up

What to expect:

An employed part-time role, with real potential to grow in scope as the business grows
Good brewing is hard work — 80% cleaning, tasting, testing and tracking, 20% magic. Working cleanly and methodically is absolutely essential, and parts of the role are genuinely repetitive — go in with your eyes open. If that doesn't sound like your cup of (fermented) tea, this probably isn't the role for you.
Expect sticky floors and hard — but genuinely satisfying — work
Unlimited True Crime podcasts, tasty team lunches, company hoodies/shirts, and kombucha to take home
Fun.

Six months in, you'll know you've nailed it when...

Every batch you touch hits our award-winning quality bar, consistently
You're a confident, independent hand across brewing, tasting and bottling
The brewery runs clean, organised and smooth on your watch
You've earned your stripes as a trusted "Master Kombucha Taster"
You're a reliable, hands-on member of the Kombucha HQ family

The Non-Negotiables – we would rather be upfront now than surprise you later — here's what we need:

You follow the process, every time. Brewing lives and dies on procedure - timing, dosing, hygiene, tracking. We need someone who executes steps precisely, in order, on schedule, without cutting corners or improvising. If you like to "wing it," this isn't the role.
Hours: 08:00–16:00. HQ and the team run on this schedule.Location: You live within 1 hour of Zug. Keeps shifts efficient for you and the team.
No smoking or vaping — not even "socially." Master Brewers need tip-top-shape taste buds, and tobacco or vaping just doesn't mix with that.
Come to work smelling like... nothing. Our Kombucha cultures are sensitive souls so we keep scents out of the brewery. It also just makes for a nicer shared space for the whole team. This means, no garlic within 48 hours of a shift, freshly washed clothes and bodies for every shift, neutrally scented deodorant, no perfumes.
Feedback is fuel, not fire. We give it with respect and without emotion, and we need it taken the same way — no defensiveness, just proactive ownership and action to improve.
Positive mindset, resilience, focus, & attention to detail.

Bonus tip: We would LOVE to have a cover letter attached to your CV so you can tell more about yourself and why you think are the perfect match for this role and our team. We read every single letter!

Pay: CHF20.00 - CHF30.00 per hour

Benefits:

Company events
Free drinks

Application Question(s):

Do you smoke or vape (even light or socially)?
How far (in minutes) is your journey from home to Steinhausen?
Are you ok to NOT consume garlic 48 hours before any shift at Kombucha HQ?

Language:

English (Required)

Work Location: In person

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