WINE INDUSTRY JOB LISTINGS

Cellar Rats (ITB)
42

We just had a harvest worker bail on us yesterday leaving us one important person down. Posting lots of places. This job likely isn’t for the collection of old, infirm and insane that frequents this board but maybe you have a daughter or niece or cousin, etc. that might fit the bill that you could pass this along to.

HARVEST WORKER NEEDED-VERY SPECIFIC POSITION

We recently had a person who was supposed to work a very specific job during harvest de-commit. The bulk of what this job consists of is pumping over fermenters and, more importantly, pigeaging (getting into fermenters so as to re-incorporate the solids with the wine) fermenters.

From the outside this would seem to be a job that anyone who was fit, not squeamish and relatively carefree about their appearance could do. In many places that may well be the case however here at Patricia Green Cellars this job is less about experience or skill set and far more about personality, outlook on life and an open mind on a variety of topics some of which involve wine and some of which do not.

So, basically we are looking for someone who is physically fit as this job definitely requires that, has a month to six weeks completely free to do this job (it will likely be a minimum of 6 days/week for that time period), can start within the next 7-10 days and can work diligently in a relatively unsupervised context.

Beyond this we need someone with a vibrancy to them which translates into a positive energy that is both outgoing and in-taking. Being smart, intellectually engaged, creative, passionate, whimsical, fun while still being earth bound are all traits that we are looking for in the person that takes this job. Ultimately you will be getting into nearly every fermenter of Pinot Noir we make and this interacting at a very personal level with our wines. We are putting a lot of trust in the person who does this job so while there is a fanciful element to it there is a highly serious aspect to it at the same time.

We offer $14/hour with overtime. All meals are basically provided (you may be on the hook for dinners if we finish early enough in the day), if you are from out of state I can likely find you nearby accommodations but you would have to get yourself here. The environment is low key although there is urgency because we work hard, quickly and efficiently. There is a good team of people and you are way out in the countryside.

Please contact Jim Anderson at jim@patriciagreencellars.com

43

To Apply: JJ Buckley - Current Openings

Wine Buyer - Private Collections
JJ Buckley

Oakland, CA

Job Description:
JJ Buckley Fine Wines is seeking an experienced, enthusiastic wine buyer to join its San Francisco Bay Area purchasing team. Our sophisticated, international and upscale product offering requires exceptional experience across the world of wine. Advanced wine certification (WSET, MS, MW) is an asset.

Working with a team of seasoned wine industry professionals, the right candidate will demonstrate the confidence to be a self-starter and self-learner in order to become a successful team contributor.

You will be responsible for sourcing and closing purchases of wine from private individuals and collections.

Responsibilities include:

-Identify and contact private collectors who have wines they are looking to sell

-Provide all customer contact and service with those collectors

-Research and value wines offered for sale

-Make offers to collectors to buy their wines, close those deals and arrange for delivery of the wine at our facility

-Catalog and review each bottle of wine purchased from private collections (with assistance from our crew)

-Drive margin growth through creative sourcing and value-added merchandising;

-Build strong relationships with the sales team and be able to generate enthusiasm for new products;

-Drive promotions, new item introductions;

-Actively manage all assigned categories for inventory level and inventory turn;

-Stay up-to-date on market trends.


Please specify salary expectations in your application.

About JJ Buckley Fine Wines

JJ Buckley Fine Wines is a pioneer in the rapidly increasing world of web-based wine merchants. Founded in 2005 by two oenophiles on a quest for wine adventure in Oakland California, JJ Buckley Fine Wines offers premium wines to discerning customers across the U.S. With over 600,000 different wines passing through our combined 43,000 square-foot warehouse space every year, our organization does more than just sell great wine, we use the power of technology to deliver the right information to the right client at the right time. Our combination of selection, value, service and knowledge makes for a unique purchasing experience which empowers our customers. Our wine experts prove that passion and knowledge are key to success in sharing the world’s best wines. Named the #1 Fastest Growing Company in the Bay Area by San Francisco Business Times.

REQUIREMENTS

Requirements:

  • Must have experience in the wine trade, including at least 2 years purchasing (on- or off-premise);

  • A broad-based awareness of the competitive landscape;

  • Clear understanding of Alcohol Beverage Control statutes and regulations;

  • Ability to effectively manage pricing and promotion strategy to deliver value to clients and meet team financial goals while respecting vendor agreements;

  • Excellent and accurate analytical, organizational and prioritization skills;

  • Expansive knowledge of both domestic and international wines;

  • Excellent negotiation skills;

  • Proficiency with all Microsoft office programs with a proven aptitude for learning new software programs. Advanced Excel skills required.

BENEFITS

Salary DOE, 401K, medical, vision, dental, paid PTO and sick time.

44

Immersive Wine Business Internship
Foursight Wines, Boonville, CA

Foursight Wines is looking for someone to help with every aspect of our small, family-run wine business, from tasting room, marketing and winemaking (harvest/bottling) to wine clubs and events. The perfect candidate would be someone who wants to experience every aspect of a small wine business, or who may someday start his or her own.

Job duties include, but will not be limited to: tasting room sales, social media marketing, event planning and staffing, ranch and vineyard help and assisting with winemaking duties from bottling through harvest. This position reports directly to our owners.

The qualifications we are looking for are an interest in the wine business, a great attitude and work ethic and 1-2 years tasting room experience. Winemaking experience is not needed but is preferred. Candidates must be over 21 years of age, must be able to lift 40 lbs on a regular basis and must be able to work most weekends.

The position will begin late June, is full time and includes on-site housing in a 2-bedroom, 1-bath cottage, utilities included, plus plenty of wine and many meals (especially during harvest and events). Salary is based on $10/hour, 40 hours a week, flexible work hours for the right candidate. The position will last through the end of 2017 with potential for extension and a salary increase for the right candidate.

Interested applicants should e-mail their resume to Joe Webb, Co-Owner/Winemaker, joe@foursightwines.com.

45

JJ Buckley currently has several openings including Inside Sales Rep and Assistant Wine Buyer. To review the jobs and apply, please visit https://jj-buckley.workable.com/

46

Patricia Green Cellars

Looking for harvest help. Pigeage and cleaning up.

Seeking two full-time and possibly one part-time/on-call person.

We are a medium-sized producer of around 12,000 cases consisting mostly of Pinot Noir. We have a very non-descript building that does not allow for much in the way of machine operations. On top of this we are a fairly old school operation that treats things in a fairly labor-intensive sort of way.

We are looking for individuals to do pigeage and clean. Pigeage is largely to entirely the way we handle fruit that has been harvested and going through the fermentation process to turn it into wine. It involves people getting into the fermenters to re-incorporate the grape solids with the liquid using feet and legs on a once or twice a day basis. From a physical standpoint this involves getting up on, into and out of 4 foot high vessels over and over, and having the strength and stamina to use upper body to hold you while your legs slowly tread through the grapes. This can be rough on your skin over the course of the 3 or so weeks of harvest. High level of personal hygiene is necessary and a general bent towards cleanliness is extremely helpful as there is a lot of cleaning in the winery associated with this job. A degree of immodesty is necessary as well since everyone else is going to be wearing boots, pants, long-sleeved shirts (or whatever the weather of the day requires) while folks doing this job will largely be in shorts and a t-shirt and covered in juice/wine.

On another level this job also requires a fairly significant positive attitude and good energy. While these are “just” fermentations these ultimately result in the wines that we produce and sell. Getting into the fermenters and having the level of physical contact with the grapes and wines that this job requires creates a distinct relationship between the pigeagers and the fermentations and the resulting wines. Not looking for pie-in-the-sky attitude but a healthy view of life along with the physical health to do the job are what we are getting at here.

This is a pretty good harvest gig in terms of how your employment will go. You get treated well as long as you show up on time, work hard, have a good attitude and don’t break anything really expensive. Broadly speaking, this would not be the most amazing learning-on-the-job situation one could ever find in the wine industry beyond seeing how a rustic operation can operate efficiently and effectively. It is important to emphasize this point, this is not a learning winery beyond witnessing things and taking them in. While it is not as if we won’t address questions or tell you what we are doing and why, the point is that what we need someone for is really, really basic stuff that mostly involves getting into fermenters and cleaning stuff up.

This is a job description written to discourage people from applying for this job. There are two owners and a handful of full-time people whose livelihoods depend on the ability of this winery to produce some of the best wines made in Oregon. Having to manage personalities and folks’ issues with this job during the middle of harvest is severely problematic for us so we go to great lengths to explain the mundanity of this job to wholeheartedly discourage people from wanting to take it.

For further information or to send a resume please email jim@patriciagreencellars.com. Please do not call the winery regarding this matter.

47

My firm, WineCredit LLC, is looking for one full time junior analyst in NYC.

This role is a mix of different tasks including client relations, helping with due diligence and underwriting of new clients, financial modeling and accounting, and helping prepare for our own capital raises.

Pay is competitive with other junior level finance jobs in New York. This job would be best for someone as young as a recent college grad or as old as ~5 yrs of work experience after school. Not everyone in our firm is wine focused, but we would like our next hire to have a strong wine background/interest. .

If interested, please reach me at PS@WineCredit.com

48

Todd,
thank you for providing such a helpful and useful forum.
I am quite certain many in the industry really appreciate this.
As I do as well
Aloha
William

49

Patricia Green Cellars for the 2019 vintage.

Looking for harvest help. Sorting fruit, pigeage and cleaning up.

Seeking two full-time and possibly one part-time/on-call person.

We are a medium large-sized producer of around 20,000 cases consisting mostly of Pinot Noir. We have a very non-descript building that does not allow for much in the way of machine operations. On top of this we are a fairly old school operation that treats things in a fairly labor-intensive sort of way.

We are looking for individuals to do sort fruit, pigeage (literally getting into fermenters to mix solids and wine/juice) and clean up (practially the biggest part of the day every day). Sorting fruit is exactly what it sounds like. Our fruit arrives pretty clean and we are not insane about getting it perfectly cleaned but we do a fairly rigorous sorting. Definitely an assembly line type gig that requires awareness, good energy, stamina, a strong back, a decent personality and an eye for keeping things orderly. Pigeage is largely to entirely the way we handle fruit that has been harvested and going through the fermentation process to turn it into wine. It involves people getting into the fermenters to re-incorporate the grape solids with the liquid using feet and legs on a once or twice a day basis. From a physical standpoint this involves getting up on, into and out of 4 foot high vessels over and over, and having the strength and stamina to use upper body to hold you while your legs slowly tread through the grapes. This can be rough on your skin over the course of the 3 or so weeks of harvest. High level of personal hygiene is necessary and a general bent towards cleanliness is extremely helpful as there is a lot of cleaning in the winery associated with this job. A degree of immodesty is necessary as well since everyone else is going to be wearing boots, pants, long-sleeved shirts (or whatever the weather of the day requires) while folks doing this job will largely be in shorts and a t-shirt and covered in juice/wine.

On another level this job also requires a fairly significant positive attitude and good energy. While these are “just” fermentations these ultimately result in the wines that we produce and sell. Getting into the fermenters and having the level of physical contact with the grapes and wines that this job requires creates a distinct relationship between the pigeagers and the fermentations and the resulting wines. Not looking for pie-in-the-sky attitude but a healthy view of life along with the physical health to do the job are what we are getting at here.

This is a pretty good harvest gig in terms of how your employment will go. You get treated well as long as you show up on time, work hard, have a good attitude and don’t break anything really expensive. Broadly speaking, this would not be the most amazing learning-on-the-job situation one could ever find in the wine industry beyond seeing how a rustic operation can operate efficiently and effectively. It is important to emphasize this point, this is not a learning winery beyond witnessing things and taking them in. While it is not as if we won’t address questions or tell you what we are doing and why, the point is that what we need someone for is really, really basic stuff that mostly involves sorting fruit, moving things around, getting into fermenters and cleaning stuff up. Forklift driving skills are a super-bonus.

This is a job description written to sort of discourage people from applying for this job. Patty passed away in 2017 leaving only one owner-operator and a handful of full-time people whose livelihoods depend on the ability of this winery to produce some of the best wines made in Oregon. Having to manage personalities and folks’ issues with this job during the middle of harvest is severely problematic for us so we go to great lengths to explain the mundanity of this job to wholeheartedly discourage people from wanting to take it.

The pay is at to above the standards of the industry (probably in the $16-$18/hour range depending on a myriad of factors plus OT), we provide breakfast and lunch and beverages at a minimum. If you are from not around these parts we don’t have tons of ability to provide housing or transportation. Might be able to help out but we don’t have a guest house or anything like that.

For further information or to send a resume please email jim@patriciagreencellars.com or text me at 503-572-8907. Please do not call the winery regarding this matter.

50

WineBid is looking for consignment executives in Seattle for the Northwest Territory, and the Los Angeles/OC area for the Southwest Territory. Also email marketing expert, based in Seattle. Here’s the postings: Wine Marketing Jobs | Software Engineer Jobs in the Wine Business | WineBid

51

Hello, everybody,
We are looking for a sommelier for our French restaurant in Portland, Oregon.
Training in the wine profession is essential (wset, Wine Spirit Education Trust…).
2 years of experience will be a real plus.
You can contact me by private message!

1 Like
52

RH in Yountville seeking Wine Specialist. Link below:

53

Patricia Green Cellars
Newberg, OR

Job Description:
Summer Bottling and Harvest Jobs at Patricia Green Cellars

Both are positions we are looking to fill. We will need 1-2 people for bottling and a total of 4-5 people for harvest.

If you’re looking at the litany of harvest jobs out there you have read some version of the same bullet-pointed ad several times. There isn’t a lot more ground to cover about what harvest is. It’s sorting fruit and cleaning up equipment and floors all the time. Forklift driving experience is a major plus. Previous winery experience and familiarity and experience with pumps, electric pallet jacks, presses and the like is also a plus.

We do manage our fermentations by doing a daily pigeage (foot treading in the fermenters). This is strenuous work that requires upper body strength, stamina, a relative lack of modesty, good hygiene, determination, generally positive human energy and skin that’s either tough or well-taken care of.

What Patricia Green Cellars offers in the whole deal: This is a progressive and team-oriented operation. The work environment is pretty low stress even if there will be days and stretches of days that are pretty intense. We will hopefully end up processing around 300 tons of fruit, most of it will be Pinot Noir from some of the best, oldest and most historic vineyards in Oregon. This should be around 6 weeks of work sort of give or take a week on both ends of harvest with the additional two month of bottling for 1-2 of the crew. You will work with an extremely experienced core group that will provide training, direction, motivation and hopefully inspiration. The pay ranges from $16-$20/hour depending upon experience, there is time and a half pay after 40 hours. This will be 7 days/week of 8-12 hour days. We don’t pull over-night shifts. We don’t work past 12 hours/day other than in crisis management situations which we hope to avoid. Breakfast, lunch, snacks and beverages are provided daily. Dinner is provided when necessary. There is a hot tub. We are out in the middle of nowhere and it’s really beautiful.

What we don’t provide: We don’t have guest quarters or a winery house. We don’t necessarily have any transportation although that is a little flexible depending on things. This isn’t a big “on the job training for your new career in the wine industry” sort of place although we have had people move from here to other wineries so it is certainly not unprecedented.

What we expect of you: You will have been vaccinated for Covid-19. Everyone here is vaccinated. This is not an optional situation. If you either don’t want to get vaccinated or don’t want to disclose your status that is your business, but we won’t be hiring you. You can physically and mentally handle the amount and intensity of work. During harvest this is 70 hours/week on your feet doing work that ranges from monotonous to strenuous, during bottling it is 8-10 hours/day of repetitive motion and lifting. We start as early as 7:00 or so on some days. It can be very cold in the mornings and very warm on the same day so being prepared for a variety of conditions is important. You take direction, are enthusiastic, team-oriented and care about the quality of your work. Cleaning is an essential part of everyone’s daily activities and taking initiative on it and being thorough about it is required.

Bottling will begin in the first week of July and we will have 4 solid weeks between July 1 and August 31 of bottling with some lighter weeks/workless weeks mixed in. While it is basically impossible to predict when harvest will exactly begin at this point we are expecting, based on current trajectory, for harvest to begin sometime in the first 15-20 days of September but that is a wait and see sort of situation at this juncture.

Check out the website, patriciagreencellars.com for more general sorts of information.

54

2024 Bottling and Harvest gigs at Patricia Green Cellars

Not that it’s ever resulted in anything ever but hiring for seasonal bottling and into harvest. Mid-May through October pretty much steady work. The above post probably details things decently.

One never knows so posted again for this year.