What are the responsibilities and job description for the Plant-Forward Sous Chef position at JEFFREY A MILLER CATERING?
Job Details
Plant-Forward Sous Chef (Full-Time)
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?
Jeffrey A. Miller Hospitality Group (JAM Hospitality) 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.
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.
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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: $60,000–$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.
Qualifications
Salary : $60,000 - $80,000
