Plant-Forward Sous Chef

Job Details

JAM Shop - Lansdowne, PA

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.

Watch why JAM Hospitality is a great place to work!

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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.