Food Safety Analyst

Inspire•Atlanta, GA

About The Position

The Food Safety Analyst oversees assigned elements of proactive, risk-based food safety programs across Arby’s and Jimmy John’s. The role applies professional food safety knowledge and independent judgment while working with restaurants, field teams, Operations, and cross-functional partners to protect guests, brands, franchisees, and the business. The analyst 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. The position includes managing third-party assessment program elements; analyzing assessment, health department, and broader performance data; coordinating responses to food safety concerns and regulatory matters; conducting risk assessments and validations; and partnering with Culinary and Operations on initiatives and product or process changes. The analyst also develops communications and guidance for varied audiences. Independent decisions are made within assigned programs and established standards, with significant or complex risks and matters escalated to Food Safety leadership. Travel may be 25% or greater depending on business needs, including overnight and weekend travel. Two positions are available.

Requirements

Bachelor’s degree in Food Safety, Food Science, Biology, Culinary, or a related field.
Nationally Recognized Food Protection Manager Certification.
At least 2 years of experience in retail food safety, regulatory, quality assurance, food safety training, or related food industry work.
Experience applying food safety principles within restaurant operations, equipment, process design, regulatory, quality assurance, or related environments.
Working knowledge of HACCP, current Good Manufacturing Practices (cGMP), FDA Food Code, and general microbiology.
Ability to apply professional food safety knowledge to varied business and operational situations, following established standards and guidance while identifying opportunities to improve processes and execution.
Ability to foster teamwork, build collaborative relationships, and support a positive food safety culture focused on brand protection, collaboration, and education.
Strong analytical and problem-solving skills, including evaluating problems of moderate scope, interpreting performance data, identifying trends and risks, determining actions within established standards, and developing practical recommendations.
Guest-focused, brand-protection mindset and practical understanding of restaurant operations.
Detail-oriented and organized, with the ability to balance routine responsibilities and urgent restaurant or field support needs.
Strong interpersonal, verbal, written, and presentation skills, including the ability to communicate technical food safety concepts clearly to varied audiences.
Ability to independently manage assigned programs, projects, and priorities under general supervision, exercising sound judgment within established standards, policies, and escalation protocols.
Ability to travel; travel may be 25% or greater and may include overnight and weekend travel.
Working knowledge of Microsoft Outlook, Excel, Power BI, Word, PowerPoint, Teams, SharePoint, and OneNote.

Nice To Haves

Certified Professional – Food Safety (CP-FS) credential preferred; if not already obtained, the credential will be required upon hire.
Restaurant experience preferred.

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 on corrective and preventive actions.
Measure, analyze, and report food safety performance; develop and maintain dashboards and reporting tools to identify risk, prioritize support, and inform program improvements.
Evaluate and coordinate responses 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 under 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.
Conduct 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 or process changes.
Develop clear, actionable food safety communications, including alerts, recurring educational content, program updates, and field guidance.
Develop recommendations and implement approved improvements within assigned areas; escalate significant or complex risks, regulatory matters, policy exceptions, and decisions with broader brand or business impact to Food Safety leadership.