Sierra Nevada prides itself on having a flavor first approach to developing beers while adhering to a strong set of company values revolving around People, Quality, Integrity, Sustainability, and Community. We often take a long and arduous path to ensure products are made with the finest ingredients and methods to best showcase their sensory potential with no shortcuts. The Sensory Manager is responsible for all efforts that Sierra Nevada takes around evaluating products, processes, methods, and materials that impact the final sensory experience of our brands at both our Chico and Mills River production facilities. Reporting to the VP of Technical Innovation, this role is responsible for raw material evaluation, NPD validation, in process quality checks, R&D project analysis, and consumer testing.
Oversees and participates in market release sessions including sample collection, session set up, preparations, discuss and review of taste session results with the panel
Helps ensure product quality through monitoring sensory characteristics of all brands
Develops target profiles for brands with the support of the descriptive panel
Conducts basic sensory training to support brewers and quality functions as needed, especially for new panel members
Manages and leads Sensory team involving direct and indirect responsibilities for performance management, interviewing, selection, training, motivating, performance evaluations, wage, and salary administration, developing goals and developing procedures to ensure achievement of goals
Develops, trains, and monitors various sensory panels including discrimination and descriptive panels; maintains database on the progress of all sensory panelists through training program and offer rewards, feedback, and incentives when necessary; maintains and communicates sensory schedule to various panels
Independently conducts, analyzes, and reports results from difference and descriptive tests
Works with stakeholders to develop a design of experiments for sensory testing to determine if ingredient substitutions or process changes can be made to production
Executes sensory testing using proper sensory method and technique
Analyzes and interprets sensory data, including generating statistical results and graphs for completed sensory data and convey results to stakeholders
Coordinates sensory approvals for all incoming ingredient evaluation
Conducts analysis of new products and brands with internal and external stakeholders in support of new product development
Maintains laboratory and ensures proper up-keep of equipment and inventory of lab supplies
Promotes high product quality sensorial achievements within a professional work environment
Performed special analysis requests and projects as assigned
Assist in the development of or revisions to SOP’s and testing methods
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Bachelor’s degree in food science, fermentation science, or brewing required; Master’s degree in complementary discipline preferred or any combination of education and experience from which comparable knowledge, skills, and abilities have been achieved
Five (5) years of experience in sensory analysis required, experience in a production environment preferred
Three (3) years leadership and/or supervisory experience required
Knowledge, Skills & Abilities
High-level knowledge of sensory analysis, preferably from the beer, whiskey, perfume, or wine industries
Excellent written and verbal communication skills
Demonstrated leadership abilities with track record of team motivation, leadership, training, and development
Ability to analyze problems, identify solutions and implement procedures for solutions
Ability to collaborate with multiple departments
Ability to write technical reports, business correspondence and standard operating procedures
Computer literate and able to operate Microsoft Office; niche experience in analysis and data storage systems is a plus
Travel may be up to 25% to support the needs of the business
PHYSICAL DEMANDS & WORK ENVIRONMENT
The frequency of the below physical requirements & working conditions are represented as follows: Rarely represents 0-25% of the shift. Occasionally represents 25-50% of the shift. Frequently represents 51-75% of the shift. Constantly represents 76-100% of the shift. This is an exempt role for which workdays may exceed 8 hours on occasion.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee frequently performs work tasks inside. The employee may be exposed to the outdoors, humid environments, extreme cold, wet environments, changes in temperature, and to fumes and airborne particles for less than 25% of their regularly scheduled shift. The work environment may be loud and on occasion may require hearing protection.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this role, the employee will occasionally sit and walk, and will rarely stand, bend at the waist and neck, squat, kneel, and twist at the waist and neck. The employee will frequently lift sensory samples weighing up to 10lbs, occasionally up to 25lbs and rarely lift samples weighing 25-75lb. Close vision at distances less than 20” and at 20’ or more is required to perform the duties of this role.
Management of team members located at both Chico and Mills River facilities
Selected candidate will be required to pass a post offer, pre-employment background check
You must be at least 21-years-old to work for Sierra Nevada Brewing Co.
Flexibility to adjust work schedule based on needs of the business
** This position will remain open until filled; online applications will be reviewed weekly **
Sierra Nevada Brewing Co. is an Equal Opportunity Employer
About Sierra Nevada Brewing Co.
Quality, Integrity, People, Community and Sustainability
These are not just words, but a cultural lifestyle and commitment at Sierra Nevada Brewing Co. Our mission is the same as it has been since Sierra Nevada started in 1980 with a humble hand-built brewhouse - to produce and market the finest ales and lagers possible and to do it responsibly. Today Sierra Nevada Brewing Co. is America’s longest-running craft startup, and boasts the number-one best-selling craft brand in the country—the legendary flagship, Sierra Nevada Pale Ale.
To this day, the Sierra Nevada Brewing Co. remains true to its roots. Our founder and owner is still personally involved in every aspect of brewery operation. Most importantly, the Sierra Nevada commitment to quality remains the same. Premium ingredients and time-honored brewing techniques make Sierra Nevada ales and lagers truly exceptional beers.
Sierra Nevada strives for quality in everything we do. From pioneering new beer styles to innovating groundbreaking environmental initiatives, we take our time and look at every option to ensure the best possible outcome. This stubborn insistence on quality extends to our workplace environment as wel...l. At Sierra Nevada Brewing Co., we recognize the vital role our employees have in the ongoing success of our company. As an employee of Sierra Nevada Brewing Co., you will be challenged to perform at a level that meets or exceeds our high quality standards that our customers have come to expect from us.