Senior Director, Food Safety & Quality

Senior Director, Food Safety & Quality Subway

Address Miami, FL, US

Compensation $ - $/year

Schedule Full time

Job Type Permanent

• Bachelor"s degree in Food Science, Microbiology, Food Safety, Chemistry, Engineering, or a related field
• 12+ years of progressive food safety and quality experience, including 5+ years leading at the director level or above
• Deep HACCP and preventive controls expertise

Description

Ready to build what's next with one of the world's most iconic brands?

At Subway, we are not standing still. We are building. This is a business focused on what matters most: growing franchisee profitability, strengthening our brand and creating long-term value. The people who thrive here are the ones who want to make a real impact. You will not just do the work. You will shape it.

We move fast. We think like owners. We make decisions that matter. We hold ourselves to a high standard because what we do directly impacts thousands of franchisees around the world. If you bring energy, accountability and a bias for action, you will fit right in. We take the work seriously, but we also know the best results come from teams that support each other, celebrate wins and show up ready to build something better every day.

This is your chance to be part of what's next.

Subway is hiring aSenior Director, Food Safety & Quality to lead and build the food safety and quality function across North America. This leader owns the systems, standards, and team that keep guests safe and the brand protected across the US and Canada restaurant network, the distribution system, and the supplier base.

The role reports to the SVP, Culinary & FSQA and leads the North America FSQ team. It sets strategy, hardens the programs, and raises the bar on speed, ownership, and proof of execution. It uses data and technology to catch risk earlier and move faster than a manual program can.

Subway restaurants are franchisee operated. This leader drives standards through operations, training, and distribution partners. They lead through influence, not line authority, and deliver results anyway.

• Food Safety and HACCP
  • Own the North America food safety strategy and standards across restaurants, distribution, and suppliers.
  • Direct HACCP based plans, temperature and handling standards, sanitation, and cross contamination controls.
  • Set food safety KPIs and risk indicators. Track them, report trends, and act early.
  • Build food safety into restaurant execution through standards, training input, and audit design, working
• Supplier and Ingredient Quality
• Set ingredient and supplier quality specifications with procurement and the purchasing cooperative (IPC).
• Run supplier approval, qualification, and audit programs. Review certificates of analysis and incoming material standards.
• Drive supplier corrective actions and hold vendors to spec.
• Qualify manufacturing and co-manufacturing plants. Assess GMP, sanitation, and process controls.
• Commercialization and Scale
• Build food safety and quality into new products from concept, working with product development, not after launch.
• Validate specifications and processes before scale. Move products from test to full North America rollout without quality gaps.
• Lead the food safety and quality workstream on Design to Value and product matching projects
• Regulatory, Labeling, and Nutrition
  • Own regulatory compliance across US federal and state food law and Canadian requirements.
  • Direct allergen control and labeling accuracy.
  • Maintain recordkeeping and traceability, including readiness for emerging traceability requirements (FSMA 204).
  • Partner with the Nutrition lead on nutrition and menu labeling
• Crisis, Recall, and Audits
  • Own recall procedures,…