E-3 Visa Sous Chef Jobs
Sous Chef roles qualify for E-3 visa sponsorship when the position requires a culinary arts degree or equivalent and involves supervisory or specialty kitchen responsibilities. Australian culinary professionals can work in the U.S. indefinitely on two-year renewable E-3 status, with no lottery and no annual cap to compete against.
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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 25+ Sous Chef jobs
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Get Access To All JobsTips for Finding E-3 Visa Sponsorship as a Sous Chef
Frame your culinary credentials for U.S. requirements
Australian TAFE diplomas and three-year culinary degrees satisfy E-3 specialty occupation requirements when paired with documented progressive experience. Get an educational credential evaluation that explicitly maps your qualification to a U.S. bachelor's degree equivalent before approaching employers.
Target hotel groups and restaurant groups with filing history
Hospitality groups operating multiple properties have dedicated HR infrastructure for work authorization and have filed LCAs before. Single-location independent restaurants rarely have the DOL compliance experience to sponsor an E-3 applicant, so prioritize multi-unit operators from the start.
Clarify the specialty occupation case for your role
E-3 eligibility turns on whether your Sous Chef role genuinely requires a degree in culinary arts or a related field. Roles at casual dining venues where any cooking experience qualifies are harder to support than positions at fine dining or hotel properties with documented degree requirements.
Find Sous Chef jobs with E-3 sponsorship using Migrate Mate
Migrate Mate filters Sous Chef listings by employers willing to sponsor E-3 visas, so you're not cold-applying to kitchens that have never navigated work authorization. Use Migrate Mate's E-3 filing service to handle your LCA and visa paperwork once you have an offer.
Negotiate the LCA filing into your offer timeline
Your employer must file a certified Labor Condition Application with the DOL before you can apply at the consulate. Build at least three to four weeks into your start date to allow for LCA certification, so neither you nor the employer is scrambling at the last minute.
Prepare for nonimmigrant intent questions at your interview
Consular officers will probe whether you intend to remain in the U.S. permanently, and Sous Chefs who mention long-term career ambitions without framing them around your current E-3 assignment can raise concerns. Have a clear, honest answer about your immediate role and plans to keep status current.
Sous Chef jobs are hiring across the US. Find yours.
Find Sous Chef JobsSous Chef E-3 Visa: Frequently Asked Questions
How do I find Sous Chef jobs with E-3 visa sponsorship?
Migrate Mate is the most direct way to search for Sous Chef positions where the employer is already prepared to sponsor E-3 visas. Standard job boards don't filter by visa sponsorship type, so you can spend weeks applying to kitchens that won't engage with work authorization. Migrate Mate surfaces roles from employers who understand the E-3 process, saving you from that dead-end outreach.
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 Sous Chef role qualify as a specialty occupation for the E-3?
It depends on how the position is defined. A Sous Chef role qualifies when the employer requires a bachelor's degree or equivalent in culinary arts, hospitality management, or a related field as a genuine job requirement. Roles at fine dining restaurants, luxury hotels, and destination resorts typically meet this standard. Positions at casual or high-volume kitchens that accept any cooking background without a degree requirement are harder to support under E-3 specialty occupation rules.
How does the E-3 compare to H-1B for Sous Chef roles?
The E-3 is available exclusively to Australian citizens and has no lottery, no annual cap, and no wait list. H-1B requires entering a randomised lottery each April with roughly a one-in-four chance of selection. For an Australian Sous Chef, the E-3 is the straightforward path: you get an offer, your employer files the LCA with the DOL, and you attend a consulate interview in Australia. There's no lottery risk and no multi-year waiting period.
Can I switch kitchens or employers while on an E-3?
Yes, but your E-3 status is tied to the specific employer and role on your approved LCA and visa. If you change employers, the new employer must file a fresh LCA with the DOL and you'll need to return to Australia for a new consulate appointment, or in some circumstances apply for a change of status inside the U.S. There's no portability provision like some other visa categories, so plan transitions carefully to avoid gaps in authorized employment.
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