Bakery QC & Training Technician – Franchise

CJ Foodville USA Inc; Dallas (TX); On-site; USD 60,000 - 65,000; Full time

Job summary

CJ Foodville USA Inc is seeking a QC Franchise Business Technician in Dallas, TX. This full-time role focuses on maintaining product quality and hygiene across assigned TOUS les JOURS bakeries, with responsibilities in inspections, training, and on-site support for new store openings.

You will identify quality and production issues, coordinate corrective actions, and train bakery teams on manuals and seasonal products, while traveling up to 75% of the time.

Qualifications

• Hands-on bakery experience in bread production and decorating.
• Experience independently delivering bakery training and addressing production issues.
• Ability to read and apply product manuals and SOPs.
• Knowledge of GMP and HACCP preferred.
• Willingness to travel up to 75% for inspections and trainings.
• Strong written and verbal communication, including report writing.

Responsibilities

• Conduct QSC and GFS inspections at stores and report findings.
• Evaluate product quality, processes, hygiene, and compliance with manuals.
• Identify issues and coordinate corrective actions with QC Regional Manager.
• Train bakery teams on standard products, new items, and seasonal offerings.
• Support new store openings with on-site production and training.
• Maintain inspection reports and other QC documentation.

Skills

Bakery training delivery

Quality inspections

Documentation & reporting

Communication skills

MS Office proficiency

Education

Associate degree

Bachelor’s degree or equivalent

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

PowerPoint

Job description

CJ Foodville USA Inc is seeking a QC Franchise Business Technician in Dallas, TX. This full-time role focuses on maintaining product quality and hygiene across assigned TOUS les JOURS bakeries, with responsibilities in inspections, training, and on-site support for new store openings.

You will identify quality and production issues, coordinate corrective actions, and train bakery teams on manuals and seasonal products, while traveling up to 75% of the time.