The Food Safety Analyst oversees assigned elements of proactive, risk-based food safety programs across Arby’s and Jimmy John’s, applying professional food safety knowledge and independent judgment while working closely with restaurants, field teams, Operations, and cross-functional partners to protect guests, brands, franchisees, and the business. The role owns assigned programs and projects, analyzes food safety performance and risk, develops practical solutions and recommendations, and contributes to continuous improvement of scalable systems and standards.
There are two open positions available.
Responsibilities
Manage assigned elements of third-party food safety assessment programs, including administration, content, calibration, and program performance.
Analyze assessment and health department results, identify trends and emerging risks, and partner with field and Operations leaders to develop appropriate corrective and preventive actions.
Measure, analyze, and report broader food safety performance; develop and maintain dashboards and reporting tools to identify risk, prioritize support, and inform program improvements.
Evaluate and coordinate response to food safety-related guest complaints, health department matters, regulatory inquiries, foodborne illness concerns, and critical food safety events, including corrective-action follow-up, verification, documentation, and field communication in accordance with established escalation protocols.
Evaluate food safety requirements and performance related to restaurant chemicals, sanitation systems, equipment, and food safety technology; identify gaps and recommend practical improvements that support restaurant execution and brand protection.
Conduct assigned food safety risk assessments and develop requirements and recommendations for new or changing menu items, equipment, restaurant processes, operational procedures, and technology.
Coordinate cook validation, temperature monitoring, process validation, and related data analysis; interpret results and recommend actions to verify food safety controls remain effective and executable in restaurant operations.
Partner with Culinary and Operations to integrate food safety requirements into operational initiatives and product/process changes.
Develop clear, actionable food safety communications, including alerts, recurring educational content, program updates, and field guidance for varied audiences.
Education Qualifications
Bachelor’s Degree in Food Safety, Food Science, Biology, Culinary or related field.
Nationally Recognized Food Protection Manager Certification
Certified Professional – Food Safety (CP-FS) credential preferred (If not already obtained, credential will be required upon hire)
Experience Qualifications
2 or more years’ experience in retail food safety, regulatory, quality assurance, food safety training or related food industry experience
Experience applying food safety principles within restaurant operations, equipment, process design, regulatory, quality assurance, or related environments
Restaurant experience preferred
Required Knowledge, Skills or Abilities
Working knowledge of Hazard Analysis of Critical Control Points (HACCP), current Good Manufacturing Practices (cGMP), Food and Drug Administration (FDA) Food Code, and general microbiology
Ability to apply professional food safety knowledge to a variety of business and operational situations, using established standards and guidance while identifying opportunities to improve processes and execution.
Ability to foster teamwork, build collaborative relationships, and maintain a positive food safety culture with a focus on brand protection, collaboration, and education
Strong analytical and problem-solving skills with the ability to evaluate varied problems of moderate scope, interpret performance data, identify trends and risk, determine appropriate actions within established standards, and develop practical recommendations.
Guest-focused, brand-protection…