Add Flavor to Your Career – Explore New Opportunities at Lee Kum Kee!

Ready to bring fresh energy to your career? At Lee Kum Kee, we’re committed to your growth, offering a place where creativity and innovation thrive. If you're eager to make an impact and advance your career, apply today and start adding flavor to your professional life!

ABOUT THE COMPANY

Founded in 1888, Lee Kum Kee, a Hong Kong-based global food company, specializes in creating condiments and sauces that promote Chinese cuisine worldwide. With more than 300 products to choose from, Lee Kum Kee takes the mystery out of cooking authentic and delicious Asian foods in the comfort of your kitchen. Lee Kum Kee is committed to providing authentic and innovative condiments and sauces featuring the highest quality ingredients. Armed with a unique management culture, stringent quality control, superb and innovative products, coupled with the century long brand reputation, Lee Kum Kee has achieved unanimous recognition and won numerous prestigious awards.

Lee Kum Kee (USA) Inc., a division of Lee Kum Kee International Holdings Ltd., has its headquarters and manufacturing facilities in City of Industry, CA with more than 500 employees (Americas Zone). We are looking for the best and brightest talents to join our company and work together to bring the next level of success!

BENEFITS

Medical, Dental, and Life Insurance coverage

401(k) Retirement Plan through Principal

Two (2) Weeks Vacation

Ten (10) Paid Holidays

Five (5) Sick Days

…And More!

It is Lee Kum Kee’s policy to seek and employ the most qualified persons in all jobs in a manner which will ensure equal employment opportunity as well as administer personnel actions in a manner as to not discriminate against any person on the basis of race, color, religion, national origin, age, sex, sexual orientation, disability or protected veteran status. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

POSITION SUMMARY

The Soy Sauce Production Machine Operator is responsible for independently operating production equipment across multiple process areas, including Koji Making, Fermentation Processing, Pressing/Filtration, Pasteurization, and Filling. Operators will rotate into different modules after completing required training, and are not expected to master all process areas at the time of hire. This role ensures stable equipment operation, accurate process control, proper sanitation (including CIP), and compliance with GMP and food-safety standards.

Independently operate cooking, steaming, mixing, pumping, conveying, and material-handling equipmentOperate pasteurization systems (UHT or holding tanks) and filling lines, including temperature verification, flow adjustment, nozzle checks, and in-process weight checksMonitor machine displays: temperature, pressure, speed, flow, torque, vacuum, and weightVerify sensors, gauges, thermometers, and data loggers are functioning correctlyComplete production, batch, sanitation, and deviation logs accuratelyPerform CIP operations, including selecting CIP programs, monitoring chemical concentration, verifying cleaning steps, and completing CIP checklistsMaintain clean floors, drains, filters, mats, and equipment surfaces
Assist with filter cloth replacement, minor equipment adjustments, and component organization

Koji Making Operations (Operators will rotate into this module after completing koji training.)

Independently operate grain cooking, steaming, cooling, mixing, and inoculation equipmentControl koji room environment: temperature, humidity, airflow, mixing intervalsMonitor koji development: moisture, enzyme activity, uniformity, aromaClean screens, trays, mats, filters, and surrounding equipment Record koji production and sanitation logs accurately
Adjust environmental parameters within SOP limits

Fermentation Processing Operations (Operators will rotate into this module after fermentation training.)

Independently operate mixing, pumping, heating/cooling, and transfer systemsMonitor fermentation parameters: temperature, pH, salinity, aroma, foamingConduct fermentation sampling for QA/QCPerform yeast or koji inoculation steps as instructedComplete fermentation logs, deviation reports, and sanitation documentsSupport material transfers from fermentation tanks to pressing

Pressing & Filtration Operations (Operators will rotate into this module after pressing training.)

Independently operate hydraulic presses, filters, conveyors, pumpsAdjust pressure, speed, flow, and filtration cycles for optimal yieldMonitor filtrate clarity, color, sediment, and pressing outputTroubleshoot screen clogging, low flow, pressure spikes, and cloth issuesClean filter screens, gaskets, filter plates, and associated assembliesComplete pressing logs, yield records, and sanitation documentation

QUALIFICATIONS

1–3 years manufacturing or equipment operation experienceAbility to read and interpret machine parametersStrong discipline and ability to follow SOPAbility to maintain accurate recordsAble to lift 50 lbs and work in hot/wet environmentsBasic English; bilingual preferredExperience with koji machines, fermenters, pressing systems, filters, steam cookers, filling lines preferredExperience with CIP systems preferredExperience with GMP / HACCP / BRC preferredMechanical troubleshooting ability preferredMust be able to work overtime, including weekends, as needed