E-3 Visa Chef Jobs
Chef roles in the U.S. can qualify for E-3 visa sponsorship when the position requires a formal culinary degree or equivalent, and your employer files a Labor Condition Application with the DOL. The E-3 has no lottery and renews every two years, making it a practical path for Australian chefs building long-term careers in American kitchens.
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The Sous Chef will assist with the ordering of materials and supplies, menu planning, inventory, implementing all sanitation, cost and quality control programs and directing and coordinating the work of others. A Sous Chef is expected to help provide innovative ideas to stimulate the growth of the business, while meeting or exceeding customer requirements and maximizing company profits. They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the location) and temporarily be responsible for the kitchen. The Sous Chef will also assist in providing leadership in the kitchen by training, directing and managing kitchen Team Members.
Experience Required: 1 to 3 years
Experience Desired: Food Safety Awareness; Prior management experience in the Culinary field; Extensive prior prep cook experience. Must have excellent food prep skills and food product knowledge.; Customer Service Experience
Education Desired: High school diploma or equivalent
Certification or Licensing Required: Serv-safe certification a plus
Lifting Requirement: Up to 50 pounds
Travel Required: Regional - Daily, Less than 10%
Age Requirement: At least 18 years of age
Job Responsibilities
- Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
- Actively demonstrate appropriate suggestive selling techniques.
- Provide active sampling opportunities, when appropriate.
- Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for our Company. Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.
- Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
- Inspect food and food preparation by both physical and visual inspection to maintain quality and sanitation regulations.
- Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation list, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the customer's requirements and promote efficiency of operations and maximize company profits.
- Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.
- To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.
- Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget.
- Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports.
- Review financial transactions and monitors departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Kitchen Manager.
- Inspect equipment requirements to ensure the company has the needed equipment to ensure the presentation, transportation and safe handling of all food production.
About us
At Giant Eagle, we believe in nourishing life’s moments, big and small, because they matter. We strive to lead the way in quality, service, and everyday value. Most importantly, the compassion, care, and respect our Team Members show to each other and in our communities is what truly sets us apart. Here, you’ll find a place to win, grow, and be better together. If you want to make a real impact, belong to a supportive community, and build a meaningful career, we invite you to grow your future with us — because you matter.
The hiring range for this position is $21.50– $21.50 per hour/year. This range represents the anticipated base pay for this role. Actual compensation will be determined based on factors such as experience, skills, education, and location. Eligible employees may be offered health, vision, and dental insurance, personal/sick paid time, 401(k) retirement savings plan, bonus potential, paid bereavement, vacation and paid holidays.
Job Summary
The Sous Chef will assist with the ordering of materials and supplies, menu planning, inventory, implementing all sanitation, cost and quality control programs and directing and coordinating the work of others. A Sous Chef is expected to help provide innovative ideas to stimulate the growth of the business, while meeting or exceeding customer requirements and maximizing company profits. They will also lead the kitchen in lieu of the Executive Chef, Kitchen Manager or the Prepared Foods Team Leader (depending on the location) and temporarily be responsible for the kitchen. The Sous Chef will also assist in providing leadership in the kitchen by training, directing and managing kitchen Team Members.
Experience Required: 1 to 3 years
Experience Desired: Food Safety Awareness; Prior management experience in the Culinary field; Extensive prior prep cook experience. Must have excellent food prep skills and food product knowledge.; Customer Service Experience
Education Desired: High school diploma or equivalent
Certification or Licensing Required: Serv-safe certification a plus
Lifting Requirement: Up to 50 pounds
Travel Required: Regional - Daily, Less than 10%
Age Requirement: At least 18 years of age
Job Responsibilities
- Actively support a culture of safety which includes, but is not limited to, food safety, Team Member safety and customer safety.
- Actively demonstrate appropriate suggestive selling techniques.
- Provide active sampling opportunities, when appropriate.
- Conduct business, at all times, with a clear understanding that customer service is a significant point of difference for our Company. Every interaction, whether with an internal or external customer, is to be conducted with the highest degree of integrity and with an understanding that the end result is to deliver service in an unparalleled manner.
- Actively participate in, and promote, an environment which embraces diversity, inclusion, and respect for Team Members, Customers, Vendors, and the Community.
- Inspect food and food preparation by both physical and visual inspection to maintain quality and sanitation regulations.
- Assign, coordinate and evaluate work of kitchen Team Members by writing schedules, preparation list, listing cooking times as well as Team Member feedback evaluations so the product can meet or exceed the customer's requirements and promote efficiency of operations and maximize company profits.
- Maintain accurate department records by using HACCP charts, cooling charts, cooking temperature sheets, holding temperatures sheets, refrigeration temperatures charts and thermometer calibration charts.
- To ensure the documentation of activities are available to ensure all federal, state and county as well as company requirements are being met.
- Control departmental costs by monitoring waste and keeping completed waste logs to increase company profitability and adhere to departmental budget.
- Manage food and controllable inventories by taking actual weekly and monthly inventories and tracking inventory reports.
- Review financial transactions and monitors departmental budgets by keeping up to date purchase logs and labor estimates as well as reviewing projections and profit and loss statements with the Kitchen Manager.
- Inspect equipment requirements to ensure the company has the needed equipment to ensure the presentation, transportation and safe handling of all food production.
About us
At Giant Eagle, we believe in nourishing life’s moments, big and small, because they matter. We strive to lead the way in quality, service, and everyday value. Most importantly, the compassion, care, and respect our Team Members show to each other and in our communities is what truly sets us apart. Here, you’ll find a place to win, grow, and be better together. If you want to make a real impact, belong to a supportive community, and build a meaningful career, we invite you to grow your future with us — because you matter.
The hiring range for this position is $21.50– $21.50 per hour/year. This range represents the anticipated base pay for this role. Actual compensation will be determined based on factors such as experience, skills, education, and location. Eligible employees may be offered health, vision, and dental insurance, personal/sick paid time, 401(k) retirement savings plan, bonus potential, paid bereavement, vacation and paid holidays.
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Get Access To All JobsTips for Finding E-3 Visa Sponsorship as a Chef
Frame your culinary credentials for specialty occupation
E-3 visa requires your Chef role to meet the specialty occupation standard, meaning the position must normally require a bachelor's degree or culinary equivalent. Document your formal training, any Australian culinary institute credentials, and how your specific role goes beyond general kitchen work.
Target restaurants with existing immigration infrastructure
Hotel groups, fine dining establishments, and multi-location restaurant companies already have HR teams and legal processes for sponsoring foreign workers. These employers understand LCA requirements and are far less likely to withdraw an offer once they see the paperwork involved.
Get your employer to file the LCA before you give notice
The DOL must certify your Labor Condition Application before you can apply for the E-3 at a U.S. consulate. Confirm your employer has submitted the LCA and received certification, which typically takes seven business days, before resigning from your current position in Australia.
Use Migrate Mate's E-3 filing service for the full process
From LCA submission through consulate appointment prep, the paperwork is easy to get wrong without experience. Migrate Mate's E-3 filing service manages the entire process so your employer doesn't need to hire separate immigration counsel and your application doesn't stall on a technicality.
Address the specialty occupation question directly in your offer letter
Consular officers scrutinize Chef applications because many cooking roles don't require a degree by default. Ask your employer to specify in the offer letter that the position requires culinary arts training at degree level, and explain why the role involves menu development, cuisine specialization, or executive-level kitchen responsibility.
Carry your degree equivalency evidence to the interview
Australian three-year culinary degrees are generally accepted as equivalent to a U.S. four-year bachelor's degree, but don't assume the consular officer will know this. Bring your academic transcripts, a credential evaluation if you have one, and your Australian qualification documentation to the interview.
E-3 Visa Chef: Frequently Asked Questions
How do I find Chef jobs that offer E-3 visa sponsorship?
Search Migrate Mate to filter Chef roles by employers with active E-3 and LCA filing history in the U.S. Most job listings don't advertise visa sponsorship upfront, so targeting employers with a documented track record of sponsoring foreign workers saves you from applying to positions where sponsorship is never on the table.
How much does it cost to get an E-3 visa?
Migrate Mate's E-3 filing service covers the entire process for $499, including the Labor Condition Application, visa document preparation, and consulate appointment guidance. Traditional immigration lawyers charge $2,000–$5,000+ for the same work. The E-3 has less paperwork than most work visas, so paying thousands for legal help is usually unnecessary.
Does a Chef role qualify as a specialty occupation for the E-3?
It depends on the specific position. Executive Chef, Pastry Chef, and specialist cuisine roles that require formal culinary training at degree level can meet the specialty occupation standard. General line cook or prep cook roles typically don't qualify because the work doesn't normally require a bachelor's-level credential. Your offer letter needs to clearly describe why the position requires that level of education.
How does the E-3 compare to the H-1B for Australian chefs?
The E-3 is available only to Australian nationals and has no lottery, meaning you can apply any time of year once you have a job offer and a certified LCA. The H-1B visa requires entering an annual lottery with roughly a one-in-four selection rate. For Australian chefs, the E-3 is a direct path that bypasses the uncertainty and multi-year wait that H-1B applicants face.
Can I change restaurant employers while on an E-3 visa?
Yes, but you need to restart the process with your new employer before you stop working for the current one. Your new employer must file a fresh LCA with the DOL and you'll need to attend a new consulate appointment or file for a change of status if you're already in the U.S. There's no portability provision like AC21 on the E-3, so timing the transition carefully matters.