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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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.
See all E-3 Visa Sous Chef Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new E-3 Visa Sous Chef Jobs.
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 visa 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.
E-3 Visa Sous Chef: 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 visa 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.