Dough Trough Operator (2nd Shift Western)

Joining King’s Hawaiian makes you part of our `ohana (family). We are a family-owned business for over seventy years, respecting our roots while thinking about our future as we continue to grow and care for our customers and the communities we serve. Our `ohana members build an environment of inclusivity as they freely collaborate, pursue learning through curiosity, and explore innovation as critical thinkers. Beyond that, we are also passionate about supporting the long-term health and well-being of our employees and their families. If you’re excited to rise with our team, come and join our `ohana!

Working under general supervision, the Dough Trough Operator will manage the safe handling, transfer, and positioning of dough troughs while ensuring accurate operation of dough hoist systems and other related equipment in compliance with all GMP and SQF standards. This role requires consistent execution of quality checks using SPC methodologies, safe equipment operation, and active support to the makeup line to ensure consistent product flow. Success in this role is defined by timely dough movement, accurate equipment operation, adherence to sanitation and safety protocols, and effective collaboration with team members in a fast-paced, high-volume production environment. Employees in this position may interact with their leader daily to receive guidance and feedback. Most non-routine activities may require their leader’s advance approval, but routine decisions within the general scope of the role may be made independently.

 

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

• Safely maneuver and position heavy dough troughs using proper body mechanics and equipment-assist tools as needed, ensuring alignment with production schedules and minimizing idle time on the makeup line.
• Operate and inspect the electric dough hoist to transfer dough from troughs to downstream equipment, ensuring secure attachment, smooth operation, and proper sanitation status prior to use; report any malfunctions immediately per GMP reporting protocols.
• Conduct SPC (Statistical Process Control) checks at designated intervals to monitor dough weight, temperature, and consistency, documenting all findings according to SQF and internal quality standards.
• Assist with general operation of makeup line equipment (e.g., sheeters, depositors, rounders), ensuring proper dough feed and alignment to maintain product integrity and throughput.
• Load flour sifters with appropriate flour types, ensuring correct labeling and preventing cross-contamination by following allergen segregation procedures per SQF guidelines.
• Safely operate the electric flour sifter, verifying functionality, completing pre-use inspections, and cleaning equipment per sanitation SOPs to avoid product contamination.
• Load and operate carton formers, ensuring materials are staged properly, forming operations are consistent, and cartons meet structural integrity requirements for downstream packing.
• Maintain active Lockout/Tagout (LOTO) certification and apply procedures rigorously during equipment cleaning, maintenance, or jam clearing to ensure personal and team safety.
• Support sanitation and housekeeping by cleaning and sanitizing equipment surfaces, floors, and workstations in compliance with master sanitation schedules, using food-safe cleaning agents as outlined by GMP policies.
• Collaborate with team members and area supervisors to prioritize tasks during shift transitions and respond to changes in production flow, ensuring minimal downtime.
• Follow all safety protocols including PPE usage, hazard communication, and participation in safety training and audits. Report all near misses and unsafe conditions promptly.

• Perform other duties as required or assigned which are reasonably within the scope of this role.

BASIC AND PREFERRED QUALIFICATIONS (EDUCATION and/or EXPERIENCE)

• High school diploma or equivalent experience required.
• At least 1 year of experience in a food manufacturing, warehouse, or industrial production environment required.
• 1 year of experience working in a GMP or SQF-certified facility preferred. Prior exposure to dough or bulk material handling a plus.

PHYSICAL REQUIREMENTS (Manufacturing only)

• Ability to lift up to 50 lbs.
• Ability to stand for extended periods.

ADDITIONAL QUALIFICATIONS (JOB SKILLS, ABILITIES, KNOWLEDGE)

• Working understanding of safe lifting techniques and proper use of hoist/lift equipment.
• Developing knowledge of dough characteristics and how variations affect production outcomes.
• Working understanding of GMP and SQF requirements related to sanitation, allergen control, and traceability.
• Proficient ability to read, understand, and follow safety protocols including Lockout/Tagout and PPE procedures.
• Proficient ability to work effectively in a team environment and communicate clearly with peers and supervisors.

Compensation $24.13/hr

 

King's Hawaiian is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for our ohana.