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QC Franchise Business Technician

E183ba3c 0ab5 4532 Ab5f 7c8b97068480 19000101 000001 · Fort Lee, NJ, US, Fort Lee, NJ · Active · $75,000–$85,000 / year · ADP Workforce Now Recruiting

Job facts

FieldValue
CompanyE183ba3c 0ab5 4532 Ab5f 7c8b97068480 19000101 000001
TitleQC Franchise Business Technician
Normalized title-
Department / team-
LocationFort Lee, NJ, United States
Work model-
Employment typeFull Time
Salary$75,000–$85,000 / year
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-04-24 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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Company jobsActive postings from E183ba3c 0ab5 4532 Ab5f 7c8b97068480 19000101 000001.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Fort Lee.Open
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Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyE183ba3c 0ab5 4532 Ab5f 7c8b97068480 19000101 000001
Source46fdb12d-bb93-4c22-9047-52ee500c418c
ATS providerADP Workforce Now Recruiting

Description

JOB TITLE: QC Franchise business Technician (QC FBT) G4 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. Bilingual in Korean/English 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

Full job record

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Source ID46fdb12d-bb93-4c22-9047-52ee500c418c
Board ID46fdb12d-bb93-4c22-9047-52ee500c418c
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Provider Job Key631409
TitleQC Franchise Business Technician
Normalized Title—
Statusactive
Activeyes
Location TextFort Lee, NJ, US, Fort Lee, NJ
Department—
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Employment Typefull_time
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CountryUnited States
RegionNJ
CityFort Lee
Salary Raw75000.00 To 85000.00 (USD) Annually
Salary Min75,000
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Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=e183ba3c-0ab5-4532-ab5f-7c8b97068480&ccId=19000101_000001&lang=en_US&type=JS&jobId=631409&jwId=9201794894360_1
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First Seen At2026-05-31 18:28:38Z
Last Seen At2026-06-06 12:56:49Z
Last Checked At2026-06-06 12:56:49Z
Last Changed At2026-06-06 12:56:49Z
Inactive At—
Source Posted At2026-04-24 22:31:00Z
Source Updated At—
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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.&nbsp;</span></strong></p><p style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><strong>&nbsp;</strong></p><p style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><strong><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Regular\";'>JOB</span></strong><strong><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Regular\";'> DUTIES</span></strong><strong><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Regular\";'>:</span></strong></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><strong>&nbsp;</strong></p><div style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin:0in;font-size:16px;font-family: initial;\"><strong><span style='line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";font-size:13px;'>Product Education Related</span></strong></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Education on in-store manual products and new products.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Store hygiene and frozen dough management education.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Education on the use and maintenance of KITCHEN equipment&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><br></p><div style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin:0in;font-size:16px;font-family: initial;\"><strong><span style='line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";font-size:13px;'>QUALITY CONTROL</span></strong></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Store Inspection (QSC), Report Writing - Conduct for assigned stores&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Store production inspection, quality control and improvement.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Management of Manual Product Production.</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><div style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin:0in;font-size:16px;font-family: initial;\"><strong><span style='line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";font-size:13px;'>Support for New Store Production Education</span></strong></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Education on product production for new stores.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Education on dough, ingredients, and hygiene management.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Consultation with relevant departments regarding new store SKU.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Ordering of new store KITCHEN UTENSILS, coordination of kitchen layout opinions.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Coordination of kitchen layout opinions.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><div style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin:0in;font-size:16px;font-family: initial;\"><strong><span style='line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";font-size:13px;'>Other (Team Management, Support)</span></strong></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Documentation for QC-related tasks.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Documentation for QC-related tasks and organization.</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Follow-up on store inquiries regarding products, kitchen equipment, etc.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'><span style='font-size:13px;line-height:115%;font-family:\"CJ ONLYONE NEW body Regular\";'>: Company-owned store event product production.&nbsp;</span></p><p style='margin-top:0in;margin-right:0in;margin-bottom:0in;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><div style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;\"><li style=\"margin:0in;font-size:16px;font-family: initial;\"><strong><span style='line-height:115%;font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>All Operations team members are required to travel up to 75%.</span></strong></li></ul></div><p style='margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:.5in;line-height:115%;font-size:15px;font-family:\"Calibri\",sans-serif;'>&nbsp;</p><p style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><strong><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";color:black;'>SKILLS AND EXPERIENCE</span></strong></p><p style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><strong>&nbsp;</strong></p><div style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><ul style=\"margin-bottom:0in;list-style-type: disc;margin-left: 0in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>Basic Computer skills including proficiency in MS Office Products (Outlook, Word, Excel &amp; Power</span> <span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>point).</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>Excellent verbal and written communication skills.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>Ability to read and interpret documents such as procedure manuals and regulatory documents.&nbsp;</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>Ability to write reports &amp; business correspondence.&nbsp;</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>Bilingual in Korean/English</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>Ability to effectively present information and respond to questions from management level.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>Demonstrate ability to manage and prioritize multiple tasks and demands working with minimum supervision.&nbsp;</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;\"><span style='font-family:\"CJ ONLYONE NEW body Light\";font-size:13px;'>Detail oriented, excellent record keeping and documentation skills.</span></li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><br></p><p style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><strong>&nbsp;</strong></p><p style='margin:0in;font-size:16px;font-family:\"Footlight MT Light\",serif;'><strong><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";color:black;'>QUALIFICATIONS</span></strong></p><ul type=\"disc\" style=\"margin-bottom:0in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;color:black;\"><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";'>Prior bakery experience is required, and prior experience with research and development in the bakery industry is preferred</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;color:black;\"><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";'>Knowledge of baking multiple types of bread and baking and decorating cakes</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;color:black;\"><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";'>Associate degree, or bachelor&rsquo;s degree or equivalent years of work experience&nbsp;</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;color:black;\"><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";'>8-12 years combined experience with food or ingredients and manufacturing experience</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;color:black;\"><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";'>Knowledge of GMPs and HACCP.</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;color:black;\"><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";'>Basic understanding of food production fundamentals</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;color:black;\"><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";'>Basic Computer skills including proficiency in MS Office Products (Outlook, Word, Excel &amp; PowerPoint).</span></li><li style=\"margin:0in;font-size:16px;font-family: initial;color:black;\"><span style='font-size:13px;font-family:\"CJ ONLYONE NEW body Light\";'>Bilingual (Korean and English) preferred&nbsp;</span></li></ul></div></div>\n",
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