Be a part of the Subway®
Group – the world’s largest
quick service restaurant franchisor and recognized leader in the Quick
Service industry.With more than
44,000 restaurants in over 100 countries we continue to add
talent to our team at our global headquarters in Milford, Connecticut.
The Food Scientist (protein)
position will support the commercialization team for North America by
facilitating plant visits, sample evaluations, operations and product
Responsibilities include, but are not limited to:
Evaluate the quality of existing products and manage
vendor performance. Provide guidelines to manufacturers for matching prototypes,
product improvements and set product specifications.Review supplier approval documents
for food safety and production capabilities.
Coordinate the commercialization of the national rollout
of all new and improved menu items.Develop and manage actionable timelines outlining key
responsibilities and critical deadlines.
Direct suppliers in implementing new ideas into products
and processes.Manage and
coordinate test programs.
Coordinate with purchasing team and supplier to develop
quality improvements or value added alternatives that meet company
supply partners and key operating systems.
candidate will have:
Bachelor’s degree in Animal Science, Food Science or
3+ years prior relevant
for effective job performance:
communicator with a proven ability to interact with multi-level
personnel, suppliers and other outside contacts.
Ability to work
independently and willingness to travel 40%.
Excellent technical writing skills.
Should be an analytical thinker with an
ability to identify problems and generate resolutions.
Proficiency in Microsoft Excel, Word and Power point.
Note: We sincerely
appreciate your interest! Due to the heavy volume of applications we
receive only those candidates selected for further employment screening
will be contacted by our office. No phone calls, please.Sorry, no relocation can be provided.
We are an Equal Opportunity
Please view Equal Employment
Opportunity Posters provided by OFCCP here.