Payroll Services Senior Expert H / F

JLM Group, founded in 2020 by Israeli chefs Assaf Granit, Dan Yosha, Uri Navon, and Tomer Lanzman as CEO & partner, has now emerged as a key player in the hospitality field. We are the bridge connecting Jerusalem to the rest of the world, bringing along the enchanting flavors, exquisite tastes, warm hospitality, rich heritage, and boundless generosity of our beloved city. We transmit our heritage, harmoniously blending it with the culture and mindset of each destination where we operate. Each project is a canvas on which we express our creativity, initiative, attention to detail, and social consciousness.

This role operates under the direct supervision and validation of the CCO and Operations Director, assisting in the efficient management of operational tasks within the group.

The focus is primarily on executing established processes, ensuring compliance, and facilitating communication between teams and clients.

Key Responsibilities:

HYGIÈNE & SECURITY:

1. Implement and monitor hygiene processes, cleanliness, and enforce standards in kitchen facilities and operational spaces.
2. Ensure HACCP compliance, providing training and ensuring the required number of staff are certified in all venues.

HR & TRAINING:

1. Prepare and track training plans for new hires and chefs, ensuring alignment with company standards.
2. Develop and maintain training plans for consulting projects, ensuring proper follow-up and that recipe books and other requirements are delivered.
3. Assist in the onboarding and integration of new hires and support recruitment efforts.

BACK OFFICE & ORGANIZATION:

1. Handle administrative tasks for the CCO, ensuring timely completion and follow-up.
2. Collaborate with the CCO on menu creation and write accurate, detailed recipes and technical sheets, ensuring consistency across operations.
3. Manage email correspondence with partners, ensuring validation from the CCO and Operations Director.
4. Standardize and update the recipe books, ensuring all operations and projects maintain an organized, up-to-date structure.
5. Participate in all chefs weekly meetings, take minutes, distribute them, and follow up on action items and deadlines.
6. Monitor the JLM yearly and operations calendars, ensuring deadlines are met and tastings are coordinated.

FINANCE:

1. Establish and implement operational costs, and ensure preparation of the technical sheets and follow up.
2. Assist chefs in understanding and controlling budgets in collaboration with the accounting department.
3. Review and analyze operational and financial performance indicators related to food and beverage activities, providing insights and reports.

EVENTS:

1. Coordinate event teams and support the organization and logistics in close collaboration with the Head of Events.

Skills and Qualifications:

1. Strong organizational and communication skills.
2. Ability to work under supervision and follow defined processes.
3. Proficiency in Microsoft Office Suite and other relevant tools for reporting and tracking.
4. Experience in the hospitality industry, specifically in kitchen operations or back-office support roles.
5. Ability to handle multiple tasks and meet deadlines efficiently.
6. Experience in writing menus and developing technical sheets and recipes.
7. Knowledge and experience in maintaining standardized recipe books and ensuring consistency across multiple locations.

Status:

1. ETAM 3.1 coefficient 400 of the applicable collective agreement (SYNTEC Convention)
2. Permanent contract (CDI), full-time / 39 hours per week
3. 50% reimbursement of transportation costs (upon presentation of a monthly or annual pass)