Head Brewer - Heyday Brewing - Raleigh, NC
(2023-01)
- Led brewery production operations, enhancing product quality and consistency across all brewing stages while improving efficiency by implementing standardized processes and monitoring key quality metrics.
- Managed brewing operations for over 250 unique recipes, overseeing the entire process from conception to packaging, ensuring high-quality beer production.
- Managed production planning process to achieve on-time scheduling for 95% of brewing cycles while maintaining strict quality standards.
- Established and maintained quality assurance standards, utilizing analytical methods to ensure consistency in brewing, fermentation, conditioning, and packaging, resulting in a reduction of product defects by 15%.
- Streamlined brewing processes, resulting in a 15% reduction in production time and enhanced product consistency across batches.
- Procured ingredients and managed inventory levels for 25+ recipes while maintaining relationships with 15+ vendors to ensure timely supply and quality assurance.
- Mentor and develop brewing staff while fostering a culture of accountability, teamwork, and continuous improvement.
Head Brewer - Standard Beer and Food - Raleigh, NC
(2020-01)
- Led the transformation of a vacant space into a fully operational brewery by overseeing the setup of a 7-barrel electric brewhouse and conducting initial brewing operations, resulting in the production of 150 batches of beer in the first 6 months.
- Successfully helped design, build, and commission the brewery from the ground up.
- Installed glycol infrastructure, 2 grain handling systems, and advanced temperature control equipment, improving production capacity by ensuring optimal brewing conditions.
- Wired and configured PID and Love controllers critical to brewery automation and temperature management.
- Built relationships with 10+ suppliers and implemented a purchasing system for malt, hops, yeast, chemicals, and brewing supplies, ensuring timely delivery of high-quality materials.
- Directed all wort production while maintaining exceptional brewing consistency and process control.
- Implemented comprehensive sanitation and CIP procedures that ensured product quality and microbiological stability.
- Managed fermentation processes for up to 50 barrels of beer, coordinated yeast harvesting procedures, and optimized cellar operations and production scheduling to enhance efficiency.
- Diagnosed and resolved issues in brewing equipment, reducing production interruptions by 15% and improving operational efficiency.
- Worked with ownership to redesign production workflows, increasing brewing capacity by 20% while enhancing long-term operational planning.
Assistant Experimental Brewer - Trophy Brewing Company - Raleigh, NC
(2017-03 - 2020-01)
Managed the brewery's experimental brewing program, transforming creative concepts into commercially viable beers while advancing brewing techniques and product innovation.
- Designed and executed innovative small-batch recipes that expanded the brewery's beer portfolio.
- Conducted extensive research into ingredients, brewing techniques, and fermentation methods.
Pilot Brewer - Trophy Brewing Company - Raleigh, NC
(2017-03 - 2020-01)
- Managed all operations of the 3-barrel pilot brewing system from milling through packaging.
- Developed precise water chemistry profiles tailored to individual beer styles.
- Maintained yeast health through harvesting, propagation, and careful laboratory practices.
- Conducted quality assurance throughout fermentation, maturation, and finished beer evaluation.
- Introduced locally sourced and foraged ingredients to create distinctive seasonal releases.
- Collaborated with production brewers to successfully transition pilot beers into full-scale production.
- Identified opportunities to improve brewing processes through experimentation and continuous learning.
Commis Chef - Accor Hotels - Pullman Sydney & Mercure Sydney
(2014-01 - 2015-12)
Served as a key team member in a high-volume luxury hotel, ensuring quality control and precision while efficiently managing service for over 200 guests daily.
- Prepared and executed over 300 high-quality menu items weekly, maintaining exceptional consistency and presentation standards.
- Collaborated with the head chef to develop 10+ new menu items and create daily specials, enhancing guest satisfaction and variety.
- Managed ordering, inventory rotation, and waste reduction initiatives.
- Ensured compliance with food safety regulations by conducting weekly audits and training staff on sanitation and hygiene practices.
- Thrived in fast-paced service environments requiring efficiency, communication, and attention to detail.
- Fostered a collaborative kitchen culture by implementing regular team meetings and open communication, resulting in improved guest feedback and satisfaction scores.
