Grgich Hills Estate was founded in 1977 by Miljenko "Mike" Grgich and Austin Hills of the Hills Bros. Coffee Company after the 1973 Chateau Montelena Chardonnay Mike crafted won the history-making 1976 Paris Tasting, beating the best wines of France.

Today, Grgich Hills Estate remains family-owned and operated, passionately devoted to the art of winemaking and regenerative farming. Our 100% estate-grown vineyards are Certified Regenerative Organic through the Regenerative Organic Alliance (ROA), a leading force in the Regenerative Agriculture movement worldwide. Referred to as "Organic Plus,” regenerative farming is a science-driven approach focused on no-till soil management, building organic matter to sustain microbial life, incorporating livestock and biodiversity, and caring for people who work in the fields and winery. It is a key component of combating climate change and reducing greenhouse gas pollution. Regenerative farming enables winemaking with minimal intervention and wild yeast fermentation, creating elegant, balanced, and complex wines with a distinct sense of place.

We care deeply about making world-class wines that help build a better future for ourselves and generations to come, regenerating the earth and cultivating peace. We are dedicated to maintaining a safe, friendly, healthy environment to ensure employee well-being by building loyalties, pride, trust, and mutual respect. Our values come from Mike Grgich, whose father said: "Every day, do your best, learn something new, and make a friend." We all live these values daily, personally, professionally, and passionately. This is an opportunity to be part of a winery that cares about making the world a better place, one friend at a time.

SUMMARY
The Cellar Lead serves as a team leader, overseeing and performing various cellar-related tasks, including bottling, racking, transferring, filtering wine, crushing, pressing grapes, and other production activities. This role works closely with the Cellar Supervisor and the Associate Winemaker and reports directly to the Cellar Supervisor.

RESPONSIBILITIES
Manage bottling line operations, including running the line, supervising the bottling crew, and maintaining bottling equipment.
Oversee grape crush operations, including unloading and weighing fruit, managing the sorting crew, and operating crusher/de-stemmer and grape presses.
Lead and manage tank and barrel racking, filling barrels, and blending wines.
Perform additions to tanks and barrels using hoses and pumps.
Supervise and enforce sanitation and cleaning protocols for production equipment such as hoses, pumps, and crush equipment fixtures.
Assist with various cellar tasks, including moving and stacking empty barrels, topping barrels, and stirring.
Help stage, ship, or deliver wine orders as needed.
Oversee grape receipt at the winery and operations on the crush pad during fruit processing.
Operate wine presses and crusher/de-stemmer when required.
Supervise bulk wine movements, fill and log work orders, and maintain winery equipment.
Other duties as assigned.

EDUCATION/SKILLS/EXPERIENCE
Strong technical skills and expertise in cellar operations.
Three to four years of full-time experience as a cellar worker in a medium-sized winery.
Familiarity with bottling lines, crusher/de-stemmer, wine presses, and standard cellar practices.
Forklift Certified
Strong communication skills, attention to detail, reliability, and ability to perform physically demanding tasks.
Authorized to work in the U.S.
Ability to stand or sit for long periods.
Capable of working indoors and outdoors, exposed to varying temperatures.
Flexibility to work early mornings, late nights, weekends, and holidays as needed.
Ability to lift up to 50 lbs regularly.
Excellent English language skills required
Spanish language skills are a plus.
High school diploma or equivalent required.

Benefits: Medical, Dental, Vision, 401K, vacation, sick, and holidays.