Operates machines and performs routine tasks to make and bottle wine.

• Weighs, measures, and processes ingredients; monitors product quality before packaging by inspecting, taking samples and adjusting treatment conditions when necessary; cleans equipment, pumps, hoses, storage tanks, vessels and floors, and maintains infestation control programs; moves products from production lines into storage and shipping areas; packages and bottles products.

• Works inside the winery and wine cellars.
• Frequently works in dry and generally cool conditions.

• Medium to heavy physical demand
• Stands and walks frequently about the cellars and winery operating and adjusting wine-making equipment, loading and unloading grapes and inspecting processes.
• Occasionally stretches up or across to complete some tasks.
• Squatting, crouching or kneeling movements may be required when inspecting machinery, raw goods and final products.
• Bends occasionally, especially when lifting.
• Twisting of the body or neck is required on an occasional to frequent basis.
• Contact with water or skin irritants may occur due to fermenting or mildewed grapes which may irritate the skin and cause breathing problems such as asthma or hay-fever and when cleaning out vats and other machinery.
• Occasionally lifts, carries or moves grapes, sediment, winery equipment, barrels, bottles and boxes of wine.
• Repetitive movements are required on an occasional to frequent basis.
• Driving is not required.
• Hand-held equipment and hand-operated machinery are likely to be used regularly.
• Mental skills necessary include practical and technical skills.

An NZQF Level 2 or 3 qualification (ANZSCO Skill Level 4).

For some occupations a short period of on-the-job training may be required in addition to or instead of the formal qualification. In some instances no formal qualification or on-the-job training may be required.

• There are opportunities for flexibility of movement but they are limited.