Plant-Forward Chef de Cuisine

Jeffrey A. Miller Hospitality Group (JAM)is hiring aChef de Cuisinefor 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 and oversee daily operations at our commissary. 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. • Support the Executive Sous Chef in overseeing the daily operation of the JAM kitchen. This position is the next in command of kitchen operations in the absence of the Executive Sous Chef. • 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: $75,000–$85,000 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. Job Type: Full-time Pay: $75,000.00 - $85,000.00 per year Benefits: • Dental insurance • Health insurance • Paid time off • Vision insurance Shift: • 10 hour shift • 8 hour shift Work Location: In person