TITLE Cellar Technician
CLASSIFICATION NUMBER 9267
IMMEDIATE SUPERVISOR Head, Agriculture
MAJOR ADMINISTRATOR Dean, College of Natural and Applied Science
The Cellar Technician assists with wine and distilled spirits production, performs general cleaning and maintains hygiene during the wine-making and distillation processes, orders and maintains cellar and distillery supplies, warehouses product, and track the amount of raw alcohol produced for tax purposes. The Cellar Technician assists with wine judging competitions and performs other duties as assigned.
MINIMUM ACCEPTABLE QUALIFICATIONS
Education A high school education or the equivalent is required; vocational agriculture training is preferred.
Experience Three years of cellar work experience and experience in fruit growing is required.
Skills Must know how to operate and maintain cellar and distillery equipment. Wine production skills, such as, making chemical and yeast additions, performing chemical and wine transfers, yeast propagation, red ferment management, etc. are preferred. The ability to develop knowledge of, respect for, and skills to engage with those of other cultures or backgrounds is required.
Other The position requires some overnight or longer travel to wine competitions. Must possess a valid Missouri Drivers License. Must be able to work outside in all weather conditions. Must be able to lift up to 70 pounds on a regular basis and up to 100 pounds occasionally.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Assists with wine and distilled spirits production by processing fruit crops, making chemical and yeast additions, doing chemical transfers, racking, performing wine transfers, fining and stabilizing wines, propagating yeast, red ferment management, and barrel work.
2. Helps to assure good product by maintaining hygiene during the wine-making and distillation process.
3. Supports wine-making and distillation process by maintaining and ordering supplies, arranging for storage of the product, tracking the amount of raw alcohol produced for tax purposes, and assisting with wine-judging competitions.
4. Contributes to a work environment that encourages knowledge of, respect for, and development of skills to engage with those of other cultures or backgrounds.
5. Contributes to the overall success of MVEC by performing all other duties as assigned.
The Cellar Technician is supervised by the Head, Agriculture and may supervise temporary employees.
OFFICE OF HUMAN RESOURCES
JOB FAMILY 2
Factor 1: Educational Requirements of the Job
Level 2 - 100 Points: The job requires a high school diploma or equivalent.
Factor 2: Skill Requirements - Craft and Trade Skills
Level 4 - 750 Points: Knowledge of an extensive set of operations and procedures, specific skills and demonstrated ability, that requires considerable creativity or mechanical aptitude. Skills at this level normally require more than two and as much as five years of experience and previous training.
Factor 3: Managerial Responsibility
Level 2 - 75 Points: Irregular but occasional responsibility to direct the work of student workers or temporary or part-time workers. The nature of supervision is largely confined to assigning tasks to others and does not include a full range of supervisory responsibilities. Responsibilities at this level may include tracking budgeted spending, limited purchasing authority, and tracking inventory.
Factor 4: Guidelines
Level 3 - 90 Points: Procedures and standards exist, but considerable latitude in applying procedures and selecting a sequence of activities must be exercised. The employee uses judgment in interpreting and adapting guidelines such as agency policies, regulations, precedents, and work directions for application to specific cases or problems. The employee analyzes results and recommends changes.
Factor 5: Contacts
Level 3 - 100 Points: The purpose is to advise or counsel students, coworkers, or the general public, or to plan or coordinate work efforts with other employees who are working toward common goals and where relationships are generally cooperative. Contacts are moderately structured and routine.
Factor 6: Work Environment
Level 2 - 40 Points: The work area involves moderate discomfort and/or risk such as that from moving machinery, occasional work with hazardous substances, or moderate levels of noise. The work may require wearing of protective gear. The work area is generally adequately lighted and ventilated, but may involve uncomfortable temperatures at times.
Factor 7: Physical Demands
Level 3 - 100 Points: Work requires continuous moderate with some strenuous physical exertion including standing, climbing, crawling, and regular lifting of objects over 50 pounds.
Factor 8: Responsibility for Facilities and Resources
Level 3 - 70 Points: At this level would be jobs in which the incumbent has considerable ongoing responsibility for building security and public safety.
Factor 9: Complexity
Level 3 - 450 Points: The work includes various duties involving different and unrelated processes and methods. Decisions regarding what needs to be done depend upon knowledge of the duties, priorities, commitments, policies, and program goals of the supervisor and the department and involve the analysis of the subject, phase, or issues involved in each project or assignment, and the course of action may have to be selected from many alternatives. The work involves elements that must be identified and analyzed to discern interrelationships.