Project Management Engineer

Analytics Lead (AD&M Business Unit)

Finance Analyst, Rotational Program

Senior Director of Operations

Halal Executive Chef

Executive Chef, Operations

Responsibilities: <ul><li>Manage the overall project process, controlling schedule and quality to ensure timely delivery.</li><li>Develop project plans and set milestones during the initial stage.</li><li>Track progress of tasks, hold meetings when necessary, and drive team members to complete tasks efficiently.</li><li>Coordinate with procurement, cost, logistics, production staff, and suppliers to ensure smooth execution of project activities.</li><li>Review project budgets and costs; conduct tooling strategy meetings.</li><li>Identify alternative resources to reduce costs and make directional decisions based on project requirements.</li><li>Assess potential risks and arrange preventive actions to avoid them.</li></ul> Requirements: <ul><li>5–8 years of solid project management experience, especially with APQP and&nbsp;</li><li>PPAP quality knowledge and related project process management.</li><li>Age: under 40 years old.</li><li>Education: Bachelor’s degree (full-time) in engineering, preferably mechanical engineering or related fields.</li><li>Degrees in business administration, language, or arts will not be considered.</li><li>Work location: Building G1, No. 88 Dongchang Road, Suzhou Industrial Park (Suzhou 2.5 Industrial Park).</li></ul>

Responsibilities: Business Engagement &amp; Demand Shaping <ul><li>Partner with business leaders to identify high-value analytics, data science, and AI opportunities.</li><li>Prioritize and deliver data-driven use cases aligned with business goals and measurable value.</li><li>Establish a demand management framework to connect business needs with data capabilities.</li></ul> One Data Platform Adoption <ul><li>Drive adoption of enterprise data platforms, ensuring alignment with BU requirements.</li><li>Serve as a strategic advisor on data integration and self-service analytics.</li><li>Collaborate with technology teams to improve data accessibility, governance, and security.</li></ul> Legacy System Reduction &amp; Modernization <ul><li>Collaborate across IT and Data Engineering to retire legacy systems and migrate to modern platforms.</li><li>Track KPIs for system decommissioning and infrastructure optimization.</li><li>Oversee seamless data migrations while controlling costs.</li></ul> Data &amp; AI Literacy / Culture Building <ul><li>Lead initiatives to improve Data &amp; AI literacy, enabling confidence in data-driven decisions.</li><li>Develop and execute training strategies for self-service analytics adoption.</li><li>Foster a data-first culture by sharing success stories and best practices across the BU.</li></ul> Requirements: Qualifications &amp; Experience <ul><li>5+ years in data and analytics leadership roles with proven AI/ML adoption experience.</li><li>Strong ability to translate business needs into data strategies with measurable outcomes.</li><li>Expertise in enterprise data platforms, cloud architectures, and AI/ML technologies.</li><li>Experience in data governance, compliance, and AI ethics.</li><li>Skilled at engaging and influencing executives and cross-functional teams.</li><li>Proven success in driving organizational change and data literacy programs.</li><li>Preferred: experience in manufacturing, operations, or supply chain.</li><li>Familiarity with modern platforms such as Databricks, Snowflake, Azure, AWS, or GCP.</li></ul>

Role Description: <ul><li>As a Finance Analyst in our 9-month rotational program, youll rotate through various finance disciplines to get a well-rounded understanding of key functions.</li><li>These areas can include Financial Planning &amp; Analysis (FP&amp;A), Accounting, Cost Controlling, and Operations Finance.</li><li>The ideal candidate for this role is a recent college graduate (graduation on or after May 2024) with a strong academic background in finance, economics, or a related field. Critical thinking, analytical skills, and a knack for numbers are essential as youll be responsible for data interpretation, financial modeling, and providing strategic recommendations based on your findings.</li><li>This is the first time this program is being offered. Candidates will have the opportunity to be part of a small cohort of finance analysts and have the opportunity for a full-time, permanent job offer at the end of the program.</li><li>Our expectation is that candidates will learn about the company and what role they would like to have before entering full-time to eventually grow into a leadership role. This role offers a unique opportunity to kickstart your career in finance, gain broad experience, and develop a solid foundation in financial management.</li></ul> Responsibilities: <ul><li>Participate in a structured rotational program across various finance functions including financial planning &amp; analysis, accounting, operations finance, cost controlling, and specialized finance roles</li><li>Learn key finance processes in a rapidly growing business</li><li>Build your skillset with the opportunity to match with a permanent, full-time finance role</li><li>Think strategically to develop meaningful ideas that deliver competitive advantage</li><li>Participate in training sessions throughout the program to deepen your core skills</li><li>Rotate approximately every three months to a new function and location, gaining hands-on experience and developing essential skills</li><li>Participate in performance reviews for each rotation and give feedback about the program</li><li>Work closely with assigned mentors throughout the program</li></ul>&nbsp;Requirements: <ul><li>Seniors graduating between May 2024 and June 2025 with a Bachelor’s Degree in finance, accounting, economics, business management or related field</li><li>Strong analytical and problem-solving skills, with the ability to identify and resolve issues&nbsp;</li><li>Demonstrated commitment and passion for a career in Finance</li><li>Excellent communication and interpersonal skills, with the ability to work effectively across stakeholders&nbsp;</li><li>Intellectual curiosity and a keen interest in learning</li><li>Ability to work in a fast-paced environment and adapt to changing priorities&nbsp;</li><li>Ability to maintain confidentiality and handle sensitive information&nbsp;</li><li>Ability to be based in Stamford, CT, Richmond, VA and Owensboro, KY for nine months and in various office locations full-time</li><li>Proficiency in Microsoft Office; Intermediate Excel required</li><li>Exposure to SAP, DynFO, or other ERP systems are a bonus&nbsp;</li></ul> What We Offer:&nbsp; <ul><li>We offer a competitive benefits package for our program, designed to support your professional growth and well-being.</li><li>Seize the freedom to define your future and ours. We’ll empower you to take risks, experiment and explore.&nbsp;</li><li>Be part of an inclusive, diverse culture where everyone’s contribution is respected; Collaborate with some of the world’s best people and feel like you belong.&nbsp;</li><li>Pursue your ambitions and develop your skills with a global business – our staggering size and scale provides endless opportunities to progress.&nbsp;</li><li>Take pride in delivering our promise to society: To improve the lives of a billion smokers.</li></ul>

Responsibilities: <ul><li>Responsible for the day-to-day operations and longer term planning for manufacturing functions, including manufacturing, production control, engineering, inventory control, purchasing and shipping/receiving activities. Defines goals, improves technologies, and resolves problems.&nbsp;</li><li>Translates customer requirements into state-of-the-art manufacturing strategies and processes, resulting in cost effective processing and profitable manufacturing of company products. Develops operations-related plans, budgets, and policies and procedures. A key member of TE Energy team, directing Operations and responsible for the planning, controlling, manufacturing, production of goods, and service delivery. </li><li>Operations is also responsible for quality service delivery and supply chain management needed to ensure materials arrive to produce goods and ensure that orders are processed and shipped appropriately. </li><li>In addition to on time deliveries to global customers, the U.S. location is responsible for supplying critical function components to global customers for rapid end item configurations and delivery to customers.&nbsp;</li><li>Direct oversight to ensure that operations is running efficiently and effectively, and that demand is met.&nbsp;</li><li>Partner with the BU General Manager and other senior leaders in a matrixed organization in the development and formulation of long and short-range strategic planning, budgets (including capital investment), policies, programs, and objectives.&nbsp;</li><li>Drive innovation management through the business keeping abreast of market trends and creatively applying new technologies across the entire operations value chain.&nbsp;</li><li>Monitor and oversee Quality and Continuous Improvement (TEOA) initiatives to enable the BU to meet or exceed plan targets. This includes manufacturing, procurement, and business processes.&nbsp;</li><li>Define required strategies and define infrastructures and organizational structures to meet company, customer and market expectations proactively. </li><li>Develop, coordinate and drive the operations plans and establishes procedures for maintaining high standards of operations to ensure that products and processes conform to established customer and company standards.&nbsp;</li><li>Cascade strategic objectives for Operations functional leadership. Set and clarify requirements and expectations for direct and matrixed reports based on the strategic direction and needs of the business.&nbsp;</li><li>Work closely with Human Resources to lead the team with integrity and to establish and maintain a trusting, inclusive, and productive environment that promotes employee wellbeing, engagement &amp; quality of life.&nbsp;</li><li>Develop and deliver clear and concise communications both up, down, and sideways across the organization.&nbsp;</li><li>Organize Plant and supplier’s capacity and technical capabilities to meet planned production schedules.&nbsp;</li><li>Monitor and oversee operational activities with the objective of maximizing the use of organizational resources to meet and/or exceed established KPI’s (TEOA (Lean), Safety, Quality, Delivery, Inventory, and Cost.).&nbsp;</li><li>Drive organization structures and programs (footprint changes, migration/localization, new product launch, process and equipment requirements) to meet BU/regional goals.&nbsp;</li><li>Monitor and oversee the full value chain from procurement and production to shipment and beyond.&nbsp;</li><li>Work actively with supply chain leaders to ensure that supply is consistently synchronized to demand to maximize revenue and delivery performance.&nbsp;</li><li>Take a holistic view of global capacity and through the S&amp;OP process plan the necessary global capacity expansions or shifts to align regional supply to regional demand.&nbsp;</li><li>Work closely with Plant Controllers and Plant Managers to understand spending activities &amp; trends, how they match up to targets, and course correct. </li><li>Draw on relationships with department heads, external partners, and vendors to make decisions regarding operational activity and strategic goals&nbsp;</li></ul> Requirements: <ul><li>In this section, list the core requirements for this job.&nbsp;</li><li>Next to each, list the level of proficiency desired for this job. Proficiency level descriptions are in the appendix. Core Competencies (no greater than 10 Lominger Competencies – From Lominger Questionnaire) Proficiency Level&nbsp;</li><li>Action oriented&nbsp;</li><li>Being resilient&nbsp;</li><li>Ensures Accountability</li><li>Communicates effectively&nbsp;</li><li>Drives Engagement</li><li>Directs work</li><li>Drives results</li><li>Develops Talent</li><li>Plans and aligns 3/4</li><li>Situational adaptabilit</li><li>Values differences</li><li>Balance stakeholders&nbsp;</li><li>Building effective teams</li><li>Decision Quality Experience Ten or more years in a senior leadership role in a field related to our industry&nbsp;</li><li>Masterful organizational, communication, and leadership skills, backed by previous professional success&nbsp;</li><li>Superior knowledge of multiple operational functions and principles, including finance, customer service, production, and employee management&nbsp;</li><li>Proven ability to plan and manage operational processes for maximum efficiency and productivity&nbsp;</li><li>Ability to streamline or implement structures and roles that boost speed and efficiency while supporting rapidly shifting business demands</li><li>Strong working knowledge of industry regulations and legal guidelines&nbsp;</li><li>Excellent executive presence, ability to present to senior leadership&nbsp;</li><li>Experience in managing cross-functional teams and working in a matrix organization.&nbsp;</li><li>Experience with Lean Manufacturing and Six Sigma methodologies.</li><li>Familiarity with ERP systems and their role in manufacturing.&nbsp;</li><li>English speaking and other languages advantageous.&nbsp;</li><li>Experience in developing budgets and business plans&nbsp;</li><li>Superior negotiation skills for both internal and external purposes&nbsp;</li><li>Strong working knowledge of data analysis and performance metrics, using business management software (ex: SAP, ERP, CRM) Education</li><li>Bachelor’s degree in manufacturing engineering, Mechanical Engineering, Industrial Engineering, or a related field.</li></ul>

Role Description:We’re looking for motivated, engaged people to help make everyone’s journeys better.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.Responsibilities: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.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.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.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.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.Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.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.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.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.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.Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.Assists in the development and training of cooks as required.Prepares administrative reports as required.Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.Works with management staff to improve performance of the unit.Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.Maintains labor requirements, food costs, overtime, and all productivity requirements.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.Ensures all products are cooked at required temperature according to airline and food safety specification, etc.Responsible for coaching, counseling and preparing corrective action for employees.Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.Requirements:Education: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.Work Experience:Minimum 10 years of experience as a Chef required.Minimum of 4 years of experience as an Executive Chef required.Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.In-flight catering experience or experience in a high-volume food service environment required.Halal: 5 years of experience required.ServSafe Certified preferred.

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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6 controlling Jobs found

Project Management Engineer

Analytics Lead (AD&M Business Unit)

Finance Analyst, Rotational Program

Senior Director of Operations

Halal Executive Chef

Executive Chef, Operations

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6 controlling Jobs found

Project Management Engineer

Analytics Lead (AD&M Business Unit)

Finance Analyst, Rotational Program

Senior Director of Operations

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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