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Fermentation Manager Jobs (NOW HIRING)

A-STAFFING, INC.

Baker

New York, NY

$24 - $32/hr

Dough Preparation & Fermentation: Weighing and mixing ingredients precisely to standardized recipes; managing primary and secondary fermentation with careful temperature and humidity control

Duckhorn Wine Company

Harvest Cellar Intern

Napa, CA · On-site

$21 - $25/hr

Interns will assist with grape processing, fermentation management, and our extensive barrel program, in addition to other essential cellar responsibilities. What we will ask you to do: * Sanitation ...

Breeden's Orchard

Cidermaker

Mount Juliet, TN · On-site

$17 - $19.75/hr

Full-Cycle Fermentation: Manage all stages of cider production, including pressing support, juice handling, yeast pitching, fermentation monitoring, blending, aging, and carbonation. * Packaging ...

Breeden's Orchard

Cidermaker

Mount Juliet, TN · On-site

$17 - $19.75/hr

Full-Cycle Fermentation: Manage all stages of cider production, including pressing support, juice handling, yeast pitching, fermentation monitoring, blending, aging, and carbonation. * Packaging ...

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Fermentation Manager information

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$24.5K

$59.5K

$116K

How much do fermentation manager jobs pay per year?

As of Sep 2, 2026, the average yearly pay for fermentation manager in the United States is $59,525.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,000.00 and $68,500.00 per year, depending on experience, location, and employer.

What does a fermentation manager do?

A Fermentation Manager oversees the fermentation process in industries such as food, beverage, or biotechnology. They are responsible for monitoring and optimizing fermentation parameters, ensuring product quality, managing staff, and troubleshooting any issues that arise during production. Additionally, they maintain compliance with safety and regulatory standards, manage inventory, and often collaborate with research and development teams to improve processes. The role requires a strong understanding of microbiology and process engineering.

What are the key skills and qualifications needed to thrive as a fermentation manager, and why are they important?

To thrive as a Fermentation Manager, you need a solid background in microbiology, biochemistry, or chemical engineering, often supported by a relevant degree and experience in industrial fermentation. Familiarity with fermentation control systems, laboratory analysis tools, and quality assurance protocols is typically required. Strong leadership, problem-solving, and communication skills help manage teams and optimize production processes. These skills are crucial for ensuring consistent product quality, regulatory compliance, and efficient operations in fermentation-based industries.

What are some common challenges a fermentation manager faces when scaling up production, and how are they addressed?

A Fermentation Manager often encounters challenges when scaling up production, such as maintaining consistency in product quality and managing contamination risks. Variations in temperature, pH, and nutrient supply can impact fermentation outcomes at larger volumes. To address these, managers implement rigorous process controls, closely monitor critical parameters, and frequently collaborate with quality assurance and process engineering teams. Regular training and clear communication across departments are also essential to ensure smooth and efficient scale-up operations.
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Fermentation Manager jobs near you
Infographic showing various Fermentation Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 80% Physical, 2% Hybrid, and 18% Remote job distribution, with an average salary of $59,525 per year, or $28.6 per hour.

Baker

A-STAFFING, INC.

New York, NY

$24 - $32/hr

Full-time, Other

Posted 13 days ago

Job description

Job Description: Baker

On behalf of our client, a new craft café and bakery built around the traditions of fermentation in food and beverage, we are seeking dedicated culinary professionals for their flagship opening in Williamsburg, Brooklyn.

Job Title: Baker
Location: Williamsburg, Brooklyn, NY
Employment Type: Full-Time (3 openings)
Pay Rate: $24.00 – $32.00 / hour (commensurate with experience)

  • Junior Level: $24.00 – $26.00 / hour

  • Mid Level: $27.00 – $29.00 / hour

  • Lead Level: $30.00 – $32.00 / hour

Shift Schedule: 2-shift system, includes early morning shifts

  • Early Shift: 4:00 AM – 1:00 PM

  • Late Shift: 12:00 PM – 9:00 PM

About the Role:

You will be at the core of our client's craft operations, handling everything from ingredient preparation and fermentation management to dough shaping and baking. This is a role for someone who takes pride in quality, batch-to-batch consistency, and true craftsmanship across an artisanal and fermentation-focused baking program.

Key Responsibilities:

  • Dough Preparation & Fermentation: Weighing and mixing ingredients precisely to standardized recipes; managing primary and secondary fermentation with careful temperature and humidity control

  • Sourdough & Starter Care: Feeding, monitoring, and maintaining the health of levain and sourdough starters

  • Shaping: Hand-shaping a range of items including croissants, viennoiserie, bagels, sourdough loaves, and sandwich breads

  • Baking: Operating ovens; adjusting steam, time, and temperature, and judging bake color and doneness for optimal crust and crumb

  • Recipe Scaling: Adjusting production volumes to demand while minimizing waste and tracking yield

  • Recipe Development Support: Assisting with trials of new recipes, including high-hydration doughs and fermented ingredients such as koji

  • Quality Control: Inspecting finished goods for appearance, texture, color, and flavor; logging non-conforming batches

  • Inventory & Ordering: Tracking stock of flours, yeasts, and secondary ingredients, and contributing to reorder proposals

  • Food Safety & Sanitation: Maintaining workstation cleanliness, managing allergens, sanitizing equipment, and complying with food safety standards

Qualifications & Experience:

  • 2+ years of hands-on baking experience in an artisanal or scratch bakery

  • Sourdough experience preferred

  • Ability to work early morning shifts starting at 4:00 AM

  • NYC Food Protection Certificate preferred

The Person We're Looking For:

  • A craft-minded baker who balances reproducibility and consistency with genuine curiosity

  • A high personal standard for quality and attention to detail

  • Genuine interest in fermentation and where it can take modern baking

Core Skills:

  • Fermentation Management / Shaping / Oven Management

Plus Skills:

  • Sourdough / High-hydration doughs / Understanding of fermented ingredients (e.g., Koji)

Our client is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, age, or any other characteristic protected by applicable law.