Distillery supervisor jobs in Finland
Distillery supervisors coordinate the production processes comprised in the production of spirits and manage the workers engaged in the process. They verify distilled liquors being produced at specified amounts and proofs.
Distillery supervisor - Which skills are essential?
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
Empower teams to identify opportunities for continuous improvement and then drive the process to improve the results.
Raw materials, such as grains, potatoes, sugars or fruit which can be fermented to produce a specific type of alcoholic spirits.
Processes related to the manufacture of aged and unaged spirits. Under the category of unaged spirits fall vodka and gin. Under the category of aged products fall whisky, rum, and brandy.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Measuring pH which is a measure of acidity or alkalinity.
Celsius and Fahrenheit temperature scales.
Supervise and observe the behaviour of employees.
Prepare containers or drums for beverage distillation. Prepare equipment for the process of purification and removal of diluting components like water, for the purpose of increasing its proportion of alcohol content.
Take measures against fire. Liquor that contains 40% ABV will catch fire if heated to about 26 °C and if an ignition source is applied to it. The flash point of pure alcohol is 16.6 °C.
Take ultimate responsibility for the safety, quality and efficiency of the production area.
Operate the different parts of distilling equipment such as the pot, the distillation column, the lyne arm, the condenser, the distillate, and the aging barrels.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Inspect loads of unprocessed grain to detect harmful insects, like grain beetles.
Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
Use of information resulting from the spirit safe to compare and conform with taxation regulations in relation to distillation strength. Spirit safe is a locked and sealed glass-box only accessible to representatives from the tax office of the government.
Spirits and their combination for developing the final product such as whisky, vodka, cognac.
Mix flavourings and other ingredients such as fruit acids to produce brandies, cordials, and fortified beverages.
Measuring the alcohol concentration based on the information in the spirit safe and maintaining the distillation process and the distillation strength within the parameters asked by regulations for taxation purposes.
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
Rectify spirits by repeatedly or fractionally distilling it to remove water and undesirable compounds.
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
Measure temperature (using e.g. thermometer) and specific gravity (using e.g. alcohol-proof hydrometer) and compare readings with tables from standard gauging manuals to determine proof of mixture.
Master blending beverages as to create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.
Distillery supervisor - Which skills are useful but not essential?
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
Manage reception of raw materials. Receive raw materials from the suppliers. Check for quality and accuracy and move into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
Create financial and statistical reports based on collected data which are to be presented to managing bodies of an organisation.
Demonstrate degrees of maturity by fully understanding one's own qualities and abilities which can serve as sources of confidence in different situations.
Compose work-related reports that support effective relationship management and a high standard of documentation and record keeping. Write and present results and conclusions in a clear and intelligible way so they are comprehensible to a non-expert audience.
Hire new personnel for a company or organisation payroll via a prepared set of procedures. Make staffing decisions and direct selection co-workers.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
Develop and implement an environmental management system.
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
Utilise computers, IT equipment and modern day technology in an efficient way.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
Read and comprehend job-related reports, analyse the content of reports and apply findings to daily work operations.