chief brewing officer resume example with 14+ years of experience

Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000,
Professional Summary

Passionate and experienced Craft Beverage and CPG Industry professional with a demonstrated history of success in fast growth, high intensity startups. Skilled in making quick decisions, solving complex problems, managing large projects, and building high performing, results focused teams. People First Leader with a dedication to Quality, Transparency, and Sustainability.


· Project Management

· Expansion Planning and Execution

· Recruiting, Hiring, Org Planning

· Product Innovation and Recipe Creation

· Quality Control/Quality Assurance

· USDA, GF, and Kosher Certification Experience

· Product Nutritional Value Analysis

· Budget Creation and Management

· Margin Improvement

· Safety and Compliance Management

· Systems Creation

· Sustainability Program Initiation and Management

· Efficiency Analysis and Improvement

· ERP System Management

Work History
08/2018 to 08/2022 Chief Brewing Officer JuneShine | City, STATE,

· Grew production volume from 0 to a whopping 1M annual cases and $35M in revenue within four years

· Built production facility and operational systems capable of ~1.5M annual cases through multiple large budget phased expansion projects

· Recruited, hired, trained and managed team of 40+ Production Employees

· Established production KPIs for brewing, packaging, and warehouse operations

· Managed Facilities, Quality Control, Product Improvement and New Product Innovation Teams

· Developed dozens of new hard kombucha flavors from raw ingredient sourcing, bench top trials and scale up, sensory and stability analysis, to packaging, shipping, and product launch

· Spearheaded novel shelf-stability program for Hard Kombucha driving a rapid increase in ROS due to distributor and retailer flexibility

· Installed equipment and obtained necessary permits and licenses for high proof spirit based canned cocktailproduction

· Oversaw recipe development for new product line of canned cocktails

· Developed processes and systems to produce canned cocktails including high proof spirit Hazzmat safety systems, blending, processing, shelf stability and packaging integrity

· Obtained and maintained USDA Organic, Gluten Free, and Kosher Certifications.

· Extensive experience working with TTB and FDA for ingredient and labeling compliance

· Oversaw and implemented several industry leading sustainability projects including carbon neutrality, 1% for the Planet, 100% renewable energy production facility, reductions in water, power, and CO2 consumption, multi business recycling cooperative program, and zero waste initiative

· Oversaw production and operations margin improvement plan resulting in significant savings in material cost of goods without compromising product quality or consistency. Assisted in reducing shipping and packaging materials costs

· Improved production efficiency through the implementation of 5S Lean Manufacturing Principles. Tracked utilities consumption, labor, OEE and LEF line speed metrics

· Maintained company culture through adherence to Core Values and Company Purpose.

· Member of Senior Leadership Team driving sales and marketing, innovation, and financial strategies for national expansion.

07/2014 to 08/2018 Director of Brewing Saint Archer Brewing Company | City, STATE,

· Oversaw Brewing, Cellar, Quality Control, and Small Batch Innovation Teams

· Managed expansion projects increasing plant capacity from 50K to 800K annual cases

· Commissioned 40 barrel, 5 vessel fully automated brewhouse

· Designed and Commissioned extensive product processing systems including fermentation and packaging cellars, high speed separator and filtration systems, inline carbonation, dearated water system, waste water management, and custom automated CIP skid

· Designed and created barrel aging program including recipe creation, raw material procurement, packaging and quality control.

· Member of senior management team.

· Head of Safety Program.

· Participated in several training programs at MillerCoors headquarters in Milwaukee and Golden.

03/2010 to 07/2014 Cellar Manager The Lost Abbey/Port Brewing | City, STATE,
  • Oversaw all aspects of cellar operations including yeast management and fermentation monitoring, aging, filtration, conditioning and carbonation.
  • Managed barrel program including sour and spirit barrel aged beers, blending, adjuncts, and culture management.
  • Performed all cellar and brewing associated lab work including cell counts, gravity and pH readings, and sensory analysis.
08/2006 to 02/2009 Head Brewer Pizza Port Brewing Company | City, STATE,
  • Performed all aspects of brewing from grain to glass including raw material procurement, recipe creation and development, brewing, cellaring, and packaging.
  • Managed brewsheets and batch tracking systems.
  • Brewed everything from traditional ales and lagers to experimental mixed fermentations and high alcohol barrel aged stouts.
Expected in 06/2001 to to Bachelor of Science | Political Science Universtiy of California, Davis, Davis, CA, GPA:

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Resume Overview

School Attended

  • Universtiy of California, Davis

Job Titles Held:

  • Chief Brewing Officer
  • Director of Brewing
  • Cellar Manager
  • Head Brewer


  • Bachelor of Science

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