QC Franchise Business Technician

CJ Foodville USA; Fort Lee (NJ); On-site; USD 70,000 - 110,000; Full time

Job summary

CJ Foodville USA in Fort Lee, NJ seeks a QC Franchise Business Technician to coordinate regulatory and quality compliance at Tous Les Jours bakeries. You will monitor QC activities, communicate quality issues to operations supervisors, and report findings to support product safety and consistency.

The role involves bakery R&D collaboration, education for store teams on production, hygiene, and kitchen equipment, and extensive field travel up to 75% to support multiple locations.

Qualifications

• Prior bakery experience is required.
• GMPs and HACCP knowledge required.
• 8-12 years combined experience in food manufacturing.
• Bilingual (Korean and English) preferred.

Responsibilities

• Coordinate regulatory and quality compliance at Tous Les Jours bakeries.
• Monitor QC activities and report issues to operations supervisors.
• Educate stores on product production, dough, hygiene and equipment.
• Document QC tasks and maintain records.
• Travel up to 75%.

Skills

MS Office

Excellent verbal communication

Excellent written communication

Regulatory document reading

Report writing

Multitasking / prioritization

Detail oriented

Education

Associate degree or Bachelor's degree or equivalent

Bakery/food manufacturing background preferred

Tools

Kitchen equipment maintenance

Job description

JOB TITLE: QC Franchise business Technician

REPORTS TO: Sr. QC Regional Manager

Job Type Full Time Employee

DEPARTMENT: QC

LOCATION: Fort Lee, NJ 07024

SUMMARY

This position is responsible for coordinating the regulatory and quality compliance activities at our Tous Les Jours' bakeries. This includes monitoring QC activities, communicating quality related issues to operations supervisors and reporting any issues. This position also requires knowledge of bakery research and development and will work side by side with consultants on innovating new products for Tous Les Jours.

JOB DUTIES:

Product Education Related

• Education on in-store manual products and new products.
• Store hygiene and frozen dough management education.
• Education on the use and maintenance of KITCHEN equipment

QUALITY CONTROL

• Store Inspection (QSC), Report Writing - Conduct for assigned stores
• Store production inspection, quality control and improvement.
• Management of Manual Product Production.

Support for New Store Production Education

• Education on product production for new stores.
• Education on dough, ingredients, and hygiene management.
• Consultation with relevant departments regarding new store SKU.
• Ordering of new store KITCHEN UTENSILS, coordination of kitchen layout opinions.
• Coordination of kitchen layout opinions.

Other (Team Management, Support)

• Documentation for QC-related tasks.
• Documentation for QC-related tasks and organization.
• Follow-up on store inquiries regarding products, kitchen equipment, etc.
• Company-owned store event product production.

All Operations team members are required to travel up to 75%.

SKILLS AND EXPERIENCE

• Basic Computer skills including proficiency in MS Office Products (Outlook, Word, Excel & Power point).
• Excellent verbal and written communication skills.
• Ability to read and interpret documents such as procedure manuals and regulatory documents.
• Ability to write reports & business correspondence.
• Ability to effectively present information and respond to questions from management level.
• Demonstrate ability to manage and prioritize multiple tasks and demands working with minimum supervision.
• Detail oriented, excellent record keeping and documentation skills.

QUALIFICATIONS

• Prior bakery experience is required, and prior experience with research and development in the bakery industry is preferred
• Knowledge of baking multiple types of bread and baking and decorating cakes
• Associate degree, or bachelor's degree or equivalent years of work experience
• 8-12 years combined experience with food or ingredients and manufacturing experience
• Knowledge of GMPs and HACCP.
• Basic understanding of food production fundamentals
• Basic Computer skills including proficiency in MS Office Products (Outlook, Word, Excel & PowerPoint).
• Bilingual (Korean and English) preferred