Plant-Forward Sous Chef

Jeffrey A. Miller Hospitality Group (JAM) is hiring a Sous Chef for our “Chickpea” division — our plant-based catering concept that brings flavor-driven, sustainable cuisine to weddings and special events across the Tri-State area.

Are you passionate about bold, plant-forward, sustainability-minded cuisine and crafting unforgettable dining experiences? Do you thrive in fast-paced kitchens and love creating beautiful, sustainable dishes that push culinary boundaries?

As a key player on our Culinary Development Team, you’ll collaborate closely with our Director of Culinary Development to design innovative, scalable, and sustainable plant-based dishes for high-end off-premise catering.

Watch why JAM Hospitality is a great place to work (https://vimeo.com/1012489292) and explore our company here (https://jamcater.com/)

What You’ll Do

Menu & Recipe Development

• Collaborate with the Director of Culinary Development (DoCD) to design exciting, innovative plant-forward menus for various events, including weddings, corporate galas, casual buffets, and others.
• Design and test unique plant-forward menus for weddings, galas, and casual buffets.
• Research culinary trends and develop original, scalable recipes using seasonal, sustainable ingredients.
• Collaborate with purchasing to source high-quality, local produce and pantry items.
• Create clear documentation for new dishes and procedures.

Kitchen & Event Leadership

• Work in our Lansdowne commissary (Tues–Thurs) prepping and refining menu items.
• Serve as a lead chef at 1–2 weekend events (Fri–Sun), executing beautifully plated plant-forward dishes.
• Train and guide culinary staff on plant-based techniques and event execution.
• Drive JAM’s box truck to venues (no CDL required—we’ll train you!).

Sustainability & Innovation

• Minimize waste, maximize impact — every dish should reflect thoughtful sourcing and preparation.
• Ensure all offerings meet JAM’s culinary standards and support our mission to elevate plant-forward cuisine.

Qualifications

• Culinary Arts or Culinology degree preferred.
• 6+ years of kitchen experience, with a strong emphasis on vegan/vegetarian cooking.
• Strong leadership, communication, and project management skills.
• Ability to taste and test all kinds of food (except in cases of documented food allergies).
• ServSafe certified or ability to obtain within 90 days.
• Flexibility to work nights, weekends, and holidays.
• Valid Driver’s License and comfort driving a box truck (training provided).
• A collaborative spirit that embraces our company values: Teamwork, Growth, Integrity, Sustainability, Quality, and Humor.

Why Join Us

• Salary: $70,000–$80,000 annually
• Perks: Provided meals, gratuities, performance bonuses
• Opportunities: Join a creative team shaping the future of plant-forward catering

Ready to Cook Up Something New?

Apply now and be part of a team where creativity, sustainability, and culinary excellence come together to make events truly unforgettable.