Registered Operations Leader

Staff, Manufacturing Engineer

Supervisor III, Production

Product Manager

Deputy Team Lead (VP1/2) – KYC/CDD/AML

Halal Executive Chef

Executive Chef, Operations

Responsibilities:&nbsp; <ul><li>Manage activities that support business results, revenue growth, client experience and efficiencies in practice.</li><li>Manage resources to achieve business results, including revenue and client acquisition targets.</li><li>Partner with Branch Manager to ensure advisor business plans are completed and marketing events are tracked and measured.</li><li>Assist advisors in servicing clients including preparing financial plans, conducting investment research and completing trades and transactions.</li><li>Prepare and summarize client meetings by scheduling and confirming meetings, crafting an agenda and summary of meeting, escorting clients to advisors office and providing follow-up. Prepare and ensure new business paperwork processes are successfully filled out.</li><li>Provide general administrative duties such as answering phones, processing reports, preparing correspondence, setup files, etc.</li><li>Build, manage, track and analyze reports and branch vitals.</li><li>Review advisor expense reports, branch P &amp; L, budgeting, reporting/correcting errors, identify and implement expense reduction opportunities.</li><li>Partner with Registered Principal to ensure compliance support is established and training needs are met.</li><li>Lead real estate and facilities initiatives.</li><li>Lead, coach, mentor and provide performance management for direct reports.</li><li>Partner with Senior Operations Leader and Regional Director of Operations to determine staffing needs; request, hire and allocate staff.</li><li>Conduct 1:1s with staff.</li></ul>﻿Requirements: <ul><li>Bachelors degree or equivalent.</li><li>5 - 7 years relevant experience required.</li><li>Previous successful supervisory experience including knowledge of HR policies and labor laws.</li><li>Excellent written and verbal communication skills; demonstrated ability to motivate team members to delivery results.</li><li>Ability to manage multiple priorities in a fast-paced environment with little or no supervision and strong organizational/time management skills.</li><li>Able to communicate with all levels within the organization.</li><li>Detail orientated, strong math, and analytical skills. Good organization and time management skills.</li><li>Process oriented and can work with a team. Proficient with standard business software applications.</li></ul>

Responsibilities: <ul><li>Supervise, coach, and develop a team of manufacturing engineers and technicians.</li><li>Drive continuous improvement in production processes to achieve safety, quality, delivery, and cost targets.</li><li>Lead problem-solving and root cause analysis for production issues.</li><li>Ensure effective deployment of Lean Manufacturing and Six Sigma practices.</li><li>Collaborate with cross-functional teams (Quality, Production, Maintenance, Supply Chain) to support new product introduction and process validation.</li><li>Oversee equipment installation, qualification, and preventive maintenance planning.</li><li>Monitor and analyze key performance indicators (OEE, scrap, downtime) and implement corrective actions.</li><li>Ensure compliance with EHS standards and promote a safe working environment.</li><li>Manage documentation, process flow, work instructions, and ensure alignment with ISO/IATF requirements.</li><li>Drive cost reduction, productivity improvement, and process automation initiatives</li></ul>&nbsp;Requirements: <ul><li>Bachelor’s degree in Mechanical, Electrical, Manufacturing, or Industrial Engineering (or related field).</li><li>Minimum 5–7 years of manufacturing engineering experience, with at least 2 years in a supervisory/lead role.</li><li>Strong knowledge of Lean Manufacturing, Six Sigma, and statistical process control (SPC).</li><li>Hands-on experience in process improvement, automation, and equipment qualification.</li><li>Good understanding of ISO/IATF 16949, EHS, and regulatory requirements.</li><li>Excellent leadership, communication, and problem-solving skills.</li><li>Ability to work in a fast-paced, high-volume manufacturing environment.</li></ul>

Responsibilities: <ul><li>Supervise and lead production team members across assigned shifts and production lines.</li><li>Ensure daily production schedules are met in compliance with safety, quality, and delivery requirements.</li><li>Monitor key performance indicators (OEE, yield, scrap, downtime) and implement corrective actions as needed.</li><li>Drive continuous improvement initiatives in productivity, cost reduction, and process efficiency.</li><li>Partner with Manufacturing Engineering, Quality, and Maintenance teams to resolve process and equipment issues.</li><li>Provide training, coaching, and performance feedback to team members to build skill and capability.</li><li>Enforce compliance with EHS standards, company policies, and 5S/lean manufacturing practices.</li><li>Ensure proper manpower planning, shift scheduling, and attendance management.</li><li>Manage production documentation, reporting, and escalation of issues to management.</li><li>Support new product introduction (NPI) and ensure smooth handover to mass production.</li></ul> Requirements:﻿ <ul><li>Bachelor’s degree/diploma in Manufacturing, Mechanical, Industrial Engineering, or related field.</li><li>Minimum 5–7 years of production experience in high-volume manufacturing, with at least 3+ years in a supervisory/lead role.</li><li>Strong knowledge of lean manufacturing principles, problem-solving, and root cause analysis.</li><li>Good understanding of ISO/IATF 16949, EHS, and quality management systems.</li><li>Proven leadership, people management, and conflict resolution skills.</li><li>Ability to work in a fast-paced, 24/7 manufacturing environment with flexibility to support multiple shifts.</li></ul>

Responsibilities: <ul><li>Managing portfolio of vulcanized gates, spare gates and kit plates for IDM/OEMs- accommodate the project managers during the stage-gate-process in front of supervisory board meetings, provide documentation and business case background for selected customer projects Improve Costs and process</li><li>Lead the development and implementation of a comprehensive global strategy for managing the obsolescence of elastomers across global organisation</li><li>Supervising all changes regarding supply chain, manufacturing and assembly processes and preparing documentation for customer relevant changes</li><li>Supporting BU GSE and Sales Team with regards to all technical &amp; commercial &amp; operational aspects of gates (product data sheets, product presentation etc.)</li><li>Forecast sales objectives and ensure they are fulfilled by the business development PMs.</li><li>Managing profitability targets for the dedicated gates&nbsp;</li><li>Support other team members (OEM PMs, supply-chain management/project management) throughout the whole process of logistics, delivery, to ensure full customer satisfaction. (after the project acceptance has been confirmed by the customer, operations departments will take responsibility)</li><li>Technical customer documentation like manuals, product data sheets according to European machinery directive for kit plates, gates</li></ul> Requirements: <ul><li>Bachelor/master’s degree in mechanical engineering or related field, preferably chemical engineering&nbsp;</li><li>Experience 8-12 years</li><li>Background or experience in material sciences, preferably within the elastomer &amp; polymer field&nbsp;</li><li>Knowledge and experience in vacuum technology</li><li>Written &amp; verbal communication in German, Mandarin, Japanese or Korean besides English language (added advantage).</li><li>Experience in developing new product and service solutions in a high-tech environment.</li><li>Developing concepts and solutions for the delivery of service products engaging engineering and operations.</li><li>Driving the promotion and roll-out of new products.</li></ul>

Responsibilities: <ul><li>Support the Team Manager in undertaking joint ownership, accountability, and execution in overall AML CDD strategic program for the customer segments within Group Wholesale Banking&nbsp;</li><li>Consistently review &amp; work with key stakeholders to enhance work processes to achieve operations efficiency while ensuring consistent interpretation and implementation of Group Compliance AML/CFT policies and framework&nbsp;</li><li>Revise and update local SOP and workflow processes for operational efficiency and effectiveness&nbsp;</li><li>Conduct AFC related training to the team&nbsp;</li><li>Escalate and highlight potential concerns / risks and proactively share best risk management practices&nbsp;</li><li>Ensure agreed SLAs supported by the teams are met&nbsp;</li><li>Responsible for checking and signing off complex and high-risk customers due diligence profiles for all jurisdictions&nbsp;</li><li>Work with Group AFC Ops function to manage queries during External / Internal Audit, Group Compliance and Regulatory Audit for favourable review outcomes&nbsp;</li><li>Support and work with the KYC teams performing CDD fulfillment to meet with Bank and Regulatory requirements pertaining to customer’s life cycle with the Bank.&nbsp;</li><li>Focus on procedures and processes to enable the KYC teams to achieve monthly satisfactory score for Key Operational Risk Indicator (KORI) metrics&nbsp;</li><li>Provide oversight and steer to ensure alignment of bank’s management responsibility and principles for effective risk and controls and connectivity across the teams and with Group AFC Ops&nbsp;</li><li>Support Group AFC Ops in FACTCA and CRS reporting matters&nbsp;</li></ul> Requirements: <ul><li>At least 8 years of relevant experience in KYC / CDD.</li><li>A track record in risk and regulatory matters pertaining to know your customer (KYC) and financial crimes risks and typologies in ensuring customer due diligence is executed appropriately, with a clear thought process, rather than a tick box exercise&nbsp;</li><li>Experienced in analyzing and quantifying issues tied to AML CDD / transactions / activities surveillance.&nbsp;</li><li>To demonstrate relevant experience in the management of people and relationships via supervisory experiences.&nbsp;</li><li>Together with the Group AFC Ops (where applicable), support to advise senior stakeholders with a level of confidence, knowledge, and stature in the handling of customers’ due diligence requirements&nbsp;</li><li>Align thinking and behaviours that are in tandem with the Bank’s commitment against financial crimes, with the highest level of integrity and the ability to balance commercial objectives with the exercise of independent and prudent judgement&nbsp;</li><li>Certification as an AML specialist (e.g., CAMS / Diploma in AML) with a recognized institution will be an advantage</li><li>Proficient in Mandarin is an added advantage</li></ul>

Role Description: <ul><li>We’re looking for motivated, engaged people to help make everyone’s journeys better.</li><li>Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.</li></ul> Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements.&nbsp;</li><li>Monitors daily manpower planning and employee turnover.&nbsp;</li><li>Responsible for employee retention.</li><li>Ensures meal cycles are communicated in a timely and accurate basis.&nbsp;</li><li>Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.</li></ul> Work Experience: <ul><li>Minimum 10 years of experience as a Chef required.</li><li>Minimum of 4 years of experience as an Executive Chef required.</li><li>Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li><li>Halal: 5 years of experience required.</li><li>ServSafe Certified preferred.</li></ul>

Role Description: <ul><li>Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.&nbsp;&nbsp;&nbsp;</li></ul> Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.&nbsp;</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.&nbsp;</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.&nbsp;</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.&nbsp;</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.&nbsp;</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.&nbsp;</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.&nbsp;</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.&nbsp;</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.&nbsp;</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.&nbsp;</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.&nbsp;</li><li>Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Qualifications Education: <ul><li>Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role&nbsp;</li></ul> Work Experience:&nbsp; <ul><li>Minimum 10 years of experience as a Chef required</li><li>Minimum of 4 years of experience as an Executive Chef required.</li><li>Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li></ul> Technical Skills: (Certification, Licenses and Registration) <ul><li>Ability to cook meals according to detailed specifications.</li><li>Ability to work in a fast paced, deadline driven environment.</li><li>Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.</li><li>Current or previous labor relations experience is a plus, but not required.</li><li>Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Ability to train others required.</li><li>Must have the ability to give negative and positive feedback to employees on a daily basis.</li><li>Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.</li><li>Strong organizational, analytical, communication and leadership skills required.</li><li>Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.</li><li>Experience with menu design a plus</li><li>Basic computer skills required. Working knowledge of Microsoft Office products preferred</li></ul> Technical Skills: (Certificates, Licenses and Registration) <ul><li>ServSafe Certified preferred.</li></ul> Language / Communication Skills: <ul><li>Must have excellent written and oral communication skills.&nbsp;</li><li>Multi-lingual a plus.</li></ul>

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7 supervisory Jobs found

Registered Operations Leader

Staff, Manufacturing Engineer

Supervisor III, Production

Product Manager

Deputy Team Lead (VP1/2) – KYC/CDD/AML

Halal Executive Chef

Executive Chef, Operations

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7 supervisory Jobs found

Registered Operations Leader

Staff, Manufacturing Engineer

Supervisor III, Production

Product Manager

Deputy Team Lead (VP1/2) – KYC/CDD/AML

Halal Executive Chef

Executive Chef, Operations

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

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WhiteCrow is on a mission to connect companies with the best talent across the globe.