Cider Maker – Unfiltered Lab; Production Graduate Track

Cider Maker – The Unfiltered Lab (Production Graduate Track)

Location: East Boston, MA (Boston Harbor Shipyard)

Status: Full‑Time | Priority Talent Pipeline

Schedule: 1st Shift (6am‑2pm) or 2nd Shift (12pm‑8pm)

Compensation: Starting at $20/hr (Scaling with experience)

The Cider Maker is the heartbeat of our production. Your mission is to master the technical craft of fermentation and cellar management to ensure every drop of Downeast meets our "unfiltered" standard.

You are someone who:

• Is "Safety-First": You understand that a world‑class team starts with a zero‑incident environment.
• Is a Disciplined Operator: You follow SOPs to the letter and take pride in a perfectly executed CIP (Clean-in-Place).
• Is a Self‑Improver: You learn new technical tasks quickly, ask "why" to understand the science, and use feedback to sharpen your skills.
• Has Physical Grit: You are comfortable lifting 50+ lbs repeatedly and working in the elements (hot, cold, damp, and confined spaces).
• Is a Reliable Teammate: You show up on time, communicate early when things fall behind, and bring the determination needed to keep the cider flowing.

The Craft of Fermentation

• Rehydrate and pitch yeast/nutrients; monitor gravities and temperatures.
• Schedule rackings, fermentations, and the fining of cider.
• Deaerate and carbonate finished product to exact specifications.
• Taste and blend ciders—developing a palate for consistency and innovation.

Cellar Operations

• Offload raw juice and manage ingredient storage.
• Conduct sanitary transfers of liquid ingredients using pumps and hoses.
• Operate specialized equipment, including our centrifuge and pasteurization systems.
• Perform rigorous CIPs on brite tanks and fermentation vessels.

Quality Control

• Maintain and manage meticulous data in Google Sheets or our ERP system.
• Conduct lab procedures (titrations, cell counts, etc.) to ensure product stability.
• Adhere to all sanitation and quality control processes without exception.

• Education: Degree in Food Science, Chemistry, Biology, or a related field (completed or upcoming) is a plus, but not required for those with relevant hustle.
• Availability: Ability to work at least one of our core shifts (6am‑2pm or 12pm‑8pm).
• Physicality: Ability to perform physically demanding work in a production environment.
• Communication: Ability to give and receive "unfiltered" feedback in a fast‑paced setting.

Bonus Points for:

• Previous cellar or brewery experience.
• Knowledge of pasteurization or heat exchange.
• Proficiency in Google Sheets and ERP systems.

• Time Off: 16 PTO days in your first year + paid holidays, sick days, and bereavement.
• Family Support: Paid parental leave.
• The Future: 401(k) with 4% company match.
• Health: Medical and dental insurance from day one + company‑paid short‑term disability.
• Support: Annual PPE stipend for your gear.
• The Perks: Company‑wide holiday party and a consistent cider allowance.