E-3 Visa Chef Concierge Jobs
Chef Concierge roles at luxury U.S. hotels qualify as E-3 specialty occupations when the position requires a bachelor's degree in hospitality management or a related field. Australian professionals can secure E-3 visa sponsorship through any qualifying U.S. employer, with no lottery and unlimited two-year renewals tied to continued employment.
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Get Access To All JobsCOMPENSATION TYPE: Yearly
LOCATION:
Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures—and it’s rumored the martini was invented here in the hotel. While historic details like the hotel’s gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 330 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City’s premier luxury lifestyle hotel.
Overview:
The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Assist in coordinating, supervising and directing the Stewarding Department.
- Assist in computing daily food cost.
- Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
- Assist in creating menus for prospective clients.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
QUALIFICATIONS:
- A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing nametags.
- Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
COMPENSATION TYPE: Yearly
LOCATION:
Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures—and it’s rumored the martini was invented here in the hotel. While historic details like the hotel’s gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 330 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City’s premier luxury lifestyle hotel.
Overview:
The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of Loss Prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and the Director of F&B to create and implement menus.
- Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
- Assist in coordinating, supervising and directing the Stewarding Department.
- Assist in computing daily food cost.
- Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
- Understand daily forecasts and customer counts.
- Coordinate all par stock levels.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
- Assist in creating menus for prospective clients.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
- Communicate to Engineering any physical maintenance problems.
- Assist catering sales on all special menus and price structures.
QUALIFICATIONS:
- A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field.
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
- Attend all hotel required meetings and trainings.
- Participate in M.O.D. coverage as required.
- Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing nametags.
- Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
- Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
- Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
- Must be able to maintain confidentiality of information.
- Perform other duties as requested by management.
See all 54+ Chef Concierge jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new Chef Concierge roles.
Get Access To All JobsTips for Finding E-3 Visa Sponsorship as a Chef Concierge
Frame your Australian credentials for U.S. employers
A three-year Australian hospitality degree is generally accepted as equivalent to a U.S. four-year bachelor's degree for E-3 purposes. Get a credential evaluation from a NACES-member evaluator before you apply so employers can confirm specialty occupation eligibility upfront.
Target hotels with dedicated HR immigration teams
Large hotel groups operating multiple U.S. properties are far more likely to have in-house processes for E-3 sponsorship than independent boutique properties. Focus your search on flagship urban locations where staffing managers already understand the LCA filing requirement.
Search verified E-3 sponsoring employers on Migrate Mate
Migrate Mate surfaces Chef Concierge roles at employers with confirmed E-3 sponsorship history, so you're not cold-applying to properties that have never filed a Labor Condition Application before.
Clarify the specialty occupation requirement with your offer
The DOL LCA requires that your Chef Concierge role normally requires a bachelor's degree in a specific field. Ask the hiring manager to confirm the job description explicitly states a degree requirement, not just a preference, before you proceed to visa filing.
Time your application around the consulate appointment window
U.S. consulates in Sydney, Melbourne, and Perth process E-3 applications, but appointment availability varies by location and season. Apply for the LCA as soon as you have a signed offer letter so you're not waiting on DOL certification while your consulate slot sits open.
Use Migrate Mate's E-3 filing service for the full process
The LCA, DS-160, and consulate preparation involve overlapping deadlines that are easy to mismanage solo. Migrate Mate's E-3 filing service handles every step from offer letter to approved visa stamp, so nothing gets missed between DOL certification and your consulate interview.
Chef Concierge jobs are hiring across the US. Find yours.
Find Chef Concierge JobsChef Concierge E-3 Visa: Frequently Asked Questions
How do I find Chef Concierge jobs with E-3 visa sponsorship?
Migrate Mate is the most direct way to search Chef Concierge roles at employers with confirmed E-3 sponsorship history. Beyond that, target luxury hotel groups with multiple U.S. properties, since their HR teams are already familiar with the LCA process. Independent boutique hotels rarely have the infrastructure to sponsor a first-time E-3 applicant.
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 Concierge role qualify as a specialty occupation for the E-3?
It depends on how the role is defined by the employer. The E-3 requires that the position normally requires a bachelor's degree in a specific field, such as hospitality management or hotel administration. If the job description lists a degree as preferred rather than required, USCIS may question the specialty occupation classification. Ask the employer to confirm the degree requirement is explicit in the job posting before filing.
How does the E-3 compare to the H-1B for Chef Concierge roles?
The E-3 is available only to Australian citizens, but it has no annual cap and no lottery, so you can apply any time of year and expect a decision without waiting for a random selection. The H-1B is capped at 85,000 per year and subject to a lottery that rejects most applicants. For Australian hospitality professionals, the E-3 is a straightforward path that avoids the uncertainty the H-1B lottery creates.
Can I change hotel employers while on an E-3 as a Chef Concierge?
Yes, but you can't simply transfer your existing E-3 to a new employer. Your new hotel must file a fresh LCA with the DOL and support a new visa application or change of status. You can start working for the new employer once the new LCA is certified and the visa or status change is in process, but the timing needs to be managed carefully to avoid a gap in authorized employment.
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