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Entry Level Bakery Research Development Jobs (NOW HIRING)

DHD Consulting

QC Franchise Business Technician

Fort Lee, NJ

$19 - $24.50/hr

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 ...

Apply Early

Pharmaron

Research Assistant

Baltimore, MD · On-site

$20 - $23/hr

This is an excellent opportunity for individuals looking to gain entry-level experience in clinical ... Pharmaron has an excellent track record in delivering R&D solutions to its partners in North ...

Pharmaron

Research Assistant

Baltimore, MD

$20 - $23/hr

This is an excellent opportunity for individuals looking to gain entry-level experience in clinical ... Pharmaron has an excellent track record in delivering R&D solutions to its partners in North ...

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Entry Level Bakery Research Development information

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$20K

$96.6K

$151K

How much do entry level bakery research development jobs pay per year?

As of Jul 3, 2026, the average yearly pay for entry level bakery research development in the United States is $96,571.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,500.00 and $117,000.00 per year, depending on experience, location, and employer.
What are the most commonly searched types of Bakery Research Development jobs? The most popular types of Bakery Research Development jobs are:
Entry Level Bakery Research Development jobs near you
Infographic showing various Entry Level Bakery Research Development job openings in the United States as of June 2026, with employment types broken down into 25% Full Time, and 75% Part Time. Highlights an 96% Physical, 1% Hybrid, and 3% Remote job distribution, with an average salary of $96,571 per year, or $46.4 per hour.
QC Franchise Business Technician

QC Franchise Business Technician

DHD Consulting

Fort Lee, NJ

$19 - $24.50/hr

Full-time

Posted 5 days ago

Be an early applicant

Job description

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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