Wine Cellar and Bottling Operator

Run cellar operations and the bottling line: transfer wine between tanks, monitor fermentation and temperature, and operate filling, corking, and labeling machines. Take samples for the lab, sanitize tanks, hoses, and equipment, and record batch data. Follow food-safety and hygiene standards across the cellar.

1 to 2 years in food, beverage, or winery production preferred. Comfortable operating filling and packaging machines and following sanitation routines. Careful with batch records and hygiene. Basic English (A2) for equipment menus. Available for longer hours during harvest.

Year-round contract with full contributions, busier in harvest season. 20 days of paid annual leave. Overtime paid at the legal premium during the season. Meal allowance and transport from Kavadarci and nearby towns. Seasonal bonus and staff product allowance.

Path: Cellar Operator → Senior Cellar Operator (after 12 months) → Cellar Shift Lead (24 to 36 months). The winery funds food-safety and winemaking courses, and shift leads move to the top operator pay band.

Large winery with stainless-steel tank cellars and an automated bottling hall, cool indoors year-round. One to two shifts in a team of 8 to 12, with extended hours at harvest. Wet work areas with strict hygiene, non-slip floors, and clear machine-safety rules.