Summary
This position is responsible for coordinating the regulatory and quality compliance activities at TOUS les JOURS bakeries. Responsibilities include monitoring QC activities, communicating quality-related issues to operations supervisors, and reporting issues as needed. This role also requires knowledge of bakery research and development and will work closely with consultants to support innovation and development of new products for TOUS les JOURS.
Job Duties
Product Education Related
Provide education on in-store manual products and new products.
Conduct training on store hygiene and frozen dough management.
Educate stores on the use and maintenance of kitchen equipment.
Quality Control
Conduct store inspections (QSC) and prepare reports for assigned stores.
Inspect store production processes and support quality control and improvement initiatives.
Manage manual product production processes.
Support for New Store Production Education
Provide product production training for new stores.
Educate teams on dough handling, ingredient management, and hygiene standards.
Coordinate with relevant departments regarding new store SKUs.
Order kitchen utensils for new stores and coordinate kitchen layout recommendations.
Support and provide feedback on kitchen layout planning.
Other (Team Management & Support)
Prepare and organize documentation related to QC activities.
Follow up on store inquiries regarding products, kitchen equipment, and related matters.
Support production of event products for company-owned stores.
Travel Requirement
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, and PowerPoint).
Excellent verbal and written communication skills.
Ability to read and interpret procedure manuals and regulatory documents.
Ability to write reports and business correspondence.
Bilingual in Korean and English.
Ability to effectively present information and respond to questions from management.
Ability to manage and prioritize multiple tasks with minimal supervision.
Detail-oriented with strong record-keeping and documentation skills.
Qualifications
Prior bakery experience required; prior research and development experience in the bakery industry preferred.
Knowledge of baking various types of bread and decorating cakes.
Associate’s degree, bachelor’s degree, or equivalent work experience required.
8–12 years of combined experience in food, ingredients, and manufacturing environments.
Knowledge of GMPs and HACCP.
Basic understanding of food production fundamentals.
Basic computer proficiency in MS Office products (Outlook, Word, Excel, and PowerPoint).
Bilingual in Korean and English preferred.
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