QSCF Auditor

Department: Operations / Quality Assurance
Reports to: Director of Quality Assurance or Regional Operations Director
Employment type: Full-time
Travel: 50–80% (regional or multi-unit territory)

Position Summary

The QSCF Auditor conducts unannounced, standards-based evaluations of restaurant locations across four pillars: Quality, Service, Cleanliness, and Food Safety. The auditor measures each location against brand standards and regulatory food-safety requirements, scores results objectively, coaches restaurant management on gaps, and provides data that helps leadership improve guest experience, protect the brand, and reduce food-safety risk.

Key Responsibilities

Audits and Evaluations

• Conduct scheduled and unannounced QSCF audits at assigned restaurants using the company's audit tool and scoring rubric.
• Evaluate food quality (temperature, taste, portioning, presentation, recipe adherence, product freshness and rotation).
• Assess service (speed of service, order accuracy, hospitality, drive-thru and dining-room flow, team appearance).
• Inspect cleanliness of front-of-house, back-of-house, restrooms, exterior, parking lot, and equipment.
• Verify food-safety practices: time and temperature control, cooling and reheating logs, handwashing, cross-contamination prevention, allergen handling, chemical storage, pest control, and sanitizer concentrations.
• Identify critical violations and require immediate corrective action when an imminent health risk is present.

Reporting and Follow-Up

• Complete accurate, timely audit reports with photo documentation and clear, specific findings.
• Review results with the restaurant manager on-site before leaving, explaining root causes and corrective steps.
• Track corrective action plans and conduct re-audits for locations that fall below passing thresholds.
• Analyze audit trends across locations and share insights with operations leadership.

Coaching and Training

• Coach restaurant managers and crew on brand standards and food-safety procedures in a constructive, respectful manner.
• Support rollout of new products, procedures, and equipment by verifying correct execution in the field.
• Recommend training needs or process changes based on recurring findings.

Compliance and Standards

• Stay current on the FDA Food Code, state and local health regulations, and company policy updates.
• Ensure audit calibration by participating in periodic calibration sessions with other auditors.
• Maintain strict objectivity, confidentiality, and integrity in all evaluations.

Qualifications

Required

• 2+ years of restaurant management experience (QSR, fast casual, or casual dining) or 1+ year in a food-safety or quality-audit role.
• ServSafe Food Protection Manager certification (or equivalent CFPM), or ability to obtain within 30–60 days of hire.
• Strong working knowledge of food-safety principles and restaurant operations.
• Valid driver's license, reliable transportation, and a clean driving record.
• Proficiency with tablets, audit apps, email, and basic spreadsheet tools.

Preferred

• Bachelor's degree in hospitality, food science, public health, or a related field.
• HACCP certification.
• Multi-unit or franchise-system experience.
• Experience with digital audit platforms (e.g., EcoSure-style or custom brand tools).

Skills and Competencies

• Keen attention to detail and consistent, fair judgment.
• Clear written and verbal communication, including delivering difficult feedback tactfully.
• Self-directed time management across a large territory with minimal supervision.
• Ability to stay neutral and fact-based under pushback from operators.

Physical Requirements and Working Conditions

• Ability to stand and walk for extended periods, bend, kneel, and reach to inspect equipment and storage areas.
• Ability to lift up to 25 lbs.
• Exposure to hot, cold (walk-in coolers and freezers), wet, and noisy kitchen environments.
• Frequent overnight travel; some early-morning, late-night, and weekend audits to reflect all dayparts.