production helper

packager

quality assurance technician

baker

safety technician

Kings Hawaiian

This job is not for the weak. The amount of people who will cuss you out, get angry at you, and complain to the manager about the slightest thing and things that are out of your control is insane, the customers here are ruthless they do not care if you’re a minor or not. Lines are out the doors for hours on weekends and by the last hour of your shift all your energy is completely taken out of you, there’s lots of pressure to get the customers order correctly while moving quickly, the managers do at least feed us by ordering catering from different places every other weekend for everyone working. The management here is pretty fair but, sometimes I think they forget that 99% of the Front of House Bakery team members are high school or college students and school comes first, they’ll complain when you try to take just one weekend off to visit colleges or catch up on homework. You won’t really have the time to do much on your weekends especially with the 8 or 8 1/2 hour shifts, so if you like your weekends to yourself this isn’t the job for you. When placed on closing shifts you’ll have your own individual job like doing dishes or cleaning out the showcases but everyone will have to make boxes at the end of the night, the store closes at 8 so the earliest you’ll get out when closing is 8:30 and latest 10:30. The job is cool at first but you’ll eventually end up drained which is why many people don’t last here.

A typical day of work is 12-hour shift on your feet in a bread plant company. I learned that any plant is essential in production of products shipped to any store selling any goods. Management is barely on the floor and anything that needs to be addressed requires an extra time out of the 12 hours to either contact MFG staffing agency over the office phone and or email, which are never a reliable form of communication anyways. MFG staffing agency is ten minutes down the street and if I really need to speak to the person who hire me, I'll have to make it there before 5pm since my shift is from 7am-7pm. The culture of the plant is a melting pot. Plenty of the employees doesn't speak English. During my first week I was trained by a non-English speaking employee when there are clearly managers who spoke English who could've explained what I need to do in less than 5 minutes. The most difficult part of the job is the rotating schedule of 12 hours back to back 3 days in a row. 36 hours in 3 days not including the hours spent daily commuting back and forth to work and waking up in the morning to get ready. The most enjoyable part of the job is being  part of a team with a floor manager who truly enjoyed and cared about his job title which actually made me feel motivated to work. Free packs of Hawaiian bread rolls given each end of the shift was a plus, each pack easily cost $50 market price.  

Working at King's Hawaiian Bakery and Restaurant has been a truly enriching experience. The environment is vibrant, reflecting the company's commitment to delivering exceptional culinary experiences to its customers. As a team member, I've found the atmosphere to be dynamic, with opportunities for growth and innovation at every turn.

One of the highlights of working here is the collaborative nature of the team. From the kitchen staff to the front-of-house team, there's a strong sense of camaraderie and teamwork that makes every shift enjoyable. Additionally, the management is supportive and encourages open communication, which fosters a positive work environment.

The emphasis on quality is evident in every aspect of the operation, from the freshly baked goods to the carefully crafted dishes served to customers. This commitment to excellence creates a sense of pride among employees and ensures that every guest leaves satisfied.

Overall, my experience at King's Hawaiian Bakery and Restaurant has been fulfilling, and I am grateful for the opportunity to be a part of such a dynamic and innovative team. I would highly recommend it to anyone seeking a rewarding career in the culinary industry.

I worked here for a period of time, and while coworkers were positive and supportive, management created major challenges that made the workplace discouraging. Leadership often fails to provide clear guidance or constructive feedback, leaving employees unsure how to succeed. High performers are undervalued because promotions are rarely given internally, and opportunities often seem tied to favoritism rather than merit. Management prioritizes revenue and impressing upper leadership over employee development, morale, or long-term growth. Feedback and support for improvement are inconsistent and often feel superficial, which can leave even dedicated employees feeling unappreciated and demotivated. I would have stayed longer if I felt truly valued and appreciated. While the team of coworkers makes day-to-day work more enjoyable, the lack of internal advancement, inconsistent leadership, and favoritism create a work environment that undermines morale and retention. These issues are systemic and need to be addressed for the company to truly support its employees.

Like most warehouse jobs the person that kisses up the most get treated best. The supervisors don’t really care about what’s going on or bother to authorize the line or employees in general. It’s kinda like high school where the popular kids pick on the geeks. You get very short breaks while other will take hours and get away with it everyday. On the bright side you can listen to music while you work the supervisor won’t say anything. The schedule is doable but the job becomes extremely tedious. If you hired on there’s a big chance a temp will still be picked over you. If you come here and work night shift you don’t really have to work cause no one does all the bread is always piled on the floor. Lots of people here are very egotistical because of a job title or the color of their bumpcap.

Pros: Historically a great place to work with a strong initial foundation and a deep concern for their employees and the King's Hawaiian culture of "ALOHA".

Cons: Recent executive turnover and forced exits of top-tier talent have shifted the culture toward a toxic environment. There is an over-reliance on automation for tasks that require human nuance. Furthermore, career progression feels tied to internal politics rather than merit, making it difficult for high-performers to advance.

Advice to Management: Prioritize the retention of institutional knowledge to stabilize operations. Currently, there is a clear disconnect between leadership backgrounds and the functional requirements of the departments they oversee. Shifting away from preferential hiring toward a merit-based system is critical; promoting based on internal relationships rather than demonstrated domain expertise is creating a talent vacuum that will continue to stall the company’s ability to scale.

very long hours.  Packaging is extremely hot inside with no fans. They close down the facility several times a year with no pay. You can use your vacation time or your sick time if you have any or collect unemployment which is basically isn’t enough to pay for gas.  You get 24 ( 2) days a year for sick time. Vacation is accrued but it’s very little. They use your vacation time of you call out sick first before they will use your sick time. Good luck getting promoted.  It won’t happen. Most of the temps are lazy and don’t care and nothing is said to them. Lazy people get to walk around and do nothing all day and nothing is said to them. The hard workers bust their behinds and nothing is ever good enough. Managers only care about their jobs and what you can do for them.  Good luck having a life.

Very tiring job, both mentally and physically. Heavy lifting, lots of running around, no time to breathe, also have to know every single detail of every single item (both bakery & restaurant). There’s no where to move up in the company so this is at best a temporary high school job only! Just do not work here, not worth it at all. Mentally tiring with the type of rude customers, management, and their HIGH expectations for only minimum wage. To top it off there seems to be favoritism. Also very little hours causing more labor on the employees, but that’s business I guess. The only good thing I have to say about this place is the environment amongst fellow coworkers is welcoming and are always willing to help each other. Just save your time & energy, you won’t get it back.

A typical day at King's Hawaiian as a Production Supervisor involves overseeing production lines, ensuring efficiency, and troubleshooting issues. The work environment is fast-paced, and attention to detail is essential. I gained experience in managing teams, improving workflows, and handling production challenges.

Management varies—some are supportive, while others can be inconsistent with communication. The workplace culture promotes teamwork but can feel high-pressure at times. The hardest part of the job is meeting demanding production targets while maintaining quality. The most enjoyable part is working with a dedicated team and seeing the finished product come together.

What is the best part of working at the company?
Great people and leaders. Great company culture 

What is the most stressful part about working at the company?
Some Co-workers are cliquey, not a big deal. Sometimes production can be rude 

What is the work environment and culture like at the company?
I enjoyed my time at kings. I’d say this was the best company I’ve ever worked for. I learned a lot, contributed a lot in my short time, and met great people. The pace is steady and not too hectic for the most part. 

What is a typical day like for you at the company?
Stand up meeting, go to assigned area, look at work orders and PM’s for the shift, talk with production to see if any issues need to be resolved, a lot of walking around checking equipment, etc.

Top Job Titles	Average Salary
Production helper 8 salaries reported	$19.73 per hour
Packager 1 salary reported	$21.00 per hour
Quality assurance technician 4 salaries reported	$23.32 per hour
Baker 4 salaries reported	$26.91 per hour
Safety technician 12 salaries reported	$21.96 per hour

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