Green Card Executive Sous Chef Jobs
Executive Sous Chef jobs with green card sponsorship require employers to complete PERM labor certification with the Department of Labor, proving no qualified U.S. workers are available, before filing an I-140 petition with USCIS. EB-3 is the most common pathway for culinary professionals, though candidates with advanced credentials may qualify under EB-2.
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Get Access To All JobsINTRODUCTION
The Executive Sous Chef is responsible for overseeing the culinary execution and daily operations of all stadium concession outlets at T-Mobile Park.
This position supports the Executive Chef in managing large-scale food production, culinary standards, food safety, labor, inventory, and team development across multiple concession locations.
About the job
Join a role where your culinary leadership and creativity shape exceptional dining experiences every day. As the Executive Sous Chef, you will provide hands-on guidance within a small but dynamic culinary operation—overseeing menu planning, program execution, and staff development. You’ll work closely with both internal partners and external clients, managing the full catering process from initial concept through seamless execution. In this role, you’ll support the Executive Chef in directing all kitchen operations within the convention center, ensuring consistent delivery of high-quality food and service. You will lead and mentor the culinary team, uphold safety and sanitation standards, and play a vital part in executing diverse menus for large-scale events, banquets, conventions, and hospitality services. This is an opportunity to make a direct impact on guest experience while driving operational excellence behind the scenes.
Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.
Pay Range: $80,168 per year - $109,120 per year
What’s in it for you
- Contribute to menu creation and customization based on client needs, seasonal ingredients, and dietary requirements.
- Support high quality food preparation and presentation for large events.
- Oversee daily kitchen operations to maintain strong preparation, service, and quality standards.
- Coordinate with event managers to ensure food service aligns with event timelines.
- Maintain compliance with all health, safety, and food handling regulations.
- Assist with budget oversight, cost control, and waste reduction.
- Train, mentor, and motivate kitchen staff to enhance skills and efficiency.
- Supervise team communication and organization to support smooth operations.
- Collaborate with other departments to help deliver a seamless guest experience.
What you’ll bring
The role requires a hands-on culinary leader with extensive experience in high-volume, multi-unit food service operations, particularly within sports and entertainment venues.
- Experience as a Sous Chef or similar role in a high-volume kitchen.
- Strong culinary knowledge across multiple cuisines and techniques.
- Leadership skills with the ability to develop and motivate staff.
- Solid organization and time management abilities.
- Ability to perform under pressure and manage multiple tasks.
- Knowledge of food safety, sanitation, and inventory practices.
- Clear, effective communication skills.
- Ability to work safely in tight, noisy, and temperature variable environments; able to lift up to 50 lbs.
- Flexibility to work nights, weekends, holidays, and extended hours.
Requirements
- Education Requirement: Associate degree or equivalent experience
- Related Experience: 1 year
What we offer
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
More extensive information is provided to new employees upon hire.
Who we are
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
INTRODUCTION
The Executive Sous Chef is responsible for overseeing the culinary execution and daily operations of all stadium concession outlets at T-Mobile Park.
This position supports the Executive Chef in managing large-scale food production, culinary standards, food safety, labor, inventory, and team development across multiple concession locations.
About the job
Join a role where your culinary leadership and creativity shape exceptional dining experiences every day. As the Executive Sous Chef, you will provide hands-on guidance within a small but dynamic culinary operation—overseeing menu planning, program execution, and staff development. You’ll work closely with both internal partners and external clients, managing the full catering process from initial concept through seamless execution. In this role, you’ll support the Executive Chef in directing all kitchen operations within the convention center, ensuring consistent delivery of high-quality food and service. You will lead and mentor the culinary team, uphold safety and sanitation standards, and play a vital part in executing diverse menus for large-scale events, banquets, conventions, and hospitality services. This is an opportunity to make a direct impact on guest experience while driving operational excellence behind the scenes.
Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.
Pay Range: $80,168 per year - $109,120 per year
What’s in it for you
- Contribute to menu creation and customization based on client needs, seasonal ingredients, and dietary requirements.
- Support high quality food preparation and presentation for large events.
- Oversee daily kitchen operations to maintain strong preparation, service, and quality standards.
- Coordinate with event managers to ensure food service aligns with event timelines.
- Maintain compliance with all health, safety, and food handling regulations.
- Assist with budget oversight, cost control, and waste reduction.
- Train, mentor, and motivate kitchen staff to enhance skills and efficiency.
- Supervise team communication and organization to support smooth operations.
- Collaborate with other departments to help deliver a seamless guest experience.
What you’ll bring
The role requires a hands-on culinary leader with extensive experience in high-volume, multi-unit food service operations, particularly within sports and entertainment venues.
- Experience as a Sous Chef or similar role in a high-volume kitchen.
- Strong culinary knowledge across multiple cuisines and techniques.
- Leadership skills with the ability to develop and motivate staff.
- Solid organization and time management abilities.
- Ability to perform under pressure and manage multiple tasks.
- Knowledge of food safety, sanitation, and inventory practices.
- Clear, effective communication skills.
- Ability to work safely in tight, noisy, and temperature variable environments; able to lift up to 50 lbs.
- Flexibility to work nights, weekends, holidays, and extended hours.
Requirements
- Education Requirement: Associate degree or equivalent experience
- Related Experience: 1 year
What we offer
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
More extensive information is provided to new employees upon hire.
Who we are
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.
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Get Access To All JobsTips for Finding Green Card Sponsorship as an Executive Sous Chef
Verify your EB-2 or EB-3 eligibility early
An Executive Sous Chef role typically qualifies under EB-3 as a skilled worker with two or more years of culinary training. If you hold a culinary arts degree plus five years of progressive kitchen leadership, ask a USCIS-familiar attorney whether EB-2 applies to your credentials.
Find sponsors through Migrate Mate first
Search Migrate Mate to identify employers with verified green card sponsorship history for culinary and food-service management roles. Targeting employers who have completed PERM before saves you months of negotiating with HR teams unfamiliar with the process.
Document progressive culinary leadership precisely
PERM requires your employer to define the job duties and minimum requirements before advertising. Gather letters from past employers that describe your specific supervisory responsibilities, kitchen brigade size, and menu development scope rather than generic chef titles.
Use OFLC Wage Search before salary negotiations
Your employer's PERM filing must meet the prevailing wage determined by DOL for your specific SOC code and geographic area. Review the OFLC Wage Search for your target city so you enter salary discussions knowing the minimum wage the employer must certify.
Understand priority dates and per-country backlogs
EB-3 green cards have per-country annual limits, and nationals from high-demand countries can face significant waits between I-140 approval and an available visa number. Check the USCIS Visa Bulletin monthly to track your priority date and plan your timeline accordingly.
Protect your priority date if you change employers
Once your original employer's I-140 is approved, your priority date can carry over to a new employer's I-140 petition. AC21 portability lets you change to a same or similar culinary management role if your I-485 has been pending at least 180 days.
Green Card Executive Sous Chef: Frequently Asked Questions
Can an employer sponsor an Executive Sous Chef for a green card, and what does the process involve?
Yes. Most employers sponsor Executive Sous Chefs under EB-3 as skilled workers. The process starts with a PERM labor certification filed with the Department of Labor, which requires a prevailing wage determination and a formal recruitment test showing no qualified U.S. workers applied. After DOL certifies the PERM, the employer files an I-140 immigrant petition with USCIS. You then wait for a visa number to become available before filing for adjustment of status or going through consular processing.
How is green card sponsorship different from H-1B sponsorship for a culinary role?
Green card sponsorship leads to lawful permanent residence rather than a temporary status. The PERM process is more involved than an H-1B visa filing because the employer must conduct a full recruitment test and obtain a DOL prevailing wage determination before USCIS ever sees the petition. There is no lottery for employment-based green cards, but there are per-country annual limits, so nationals from high-demand countries may face priority-date backlogs that do not apply to H-1B holders.
Does an Executive Sous Chef role qualify under EB-2 or EB-3?
Most Executive Sous Chef positions qualify under EB-3 as skilled workers requiring at least two years of specialized culinary training or experience. EB-2 eligibility is possible if the position genuinely requires an advanced degree or a bachelor's degree in culinary arts combined with five years of progressive post-degree experience, and your employer can document that requirement as a true business necessity rather than a preference.
How do I find employers who actively sponsor green cards for culinary management roles?
Use Migrate Mate to search for employers with verified green card sponsorship history in the culinary and food-service sector. Focusing on employers who have already completed PERM filings for similar roles is more efficient than approaching companies with no prior sponsorship experience, since those employers already understand the DOL recruitment and prevailing wage requirements that make PERM successful.
What happens to my green card application if I change employers mid-process?
If your I-140 has been approved and your I-485 has been pending for at least 180 days, AC21 portability lets you move to a same or similar occupation at a new employer without losing your place in the queue. Your original priority date can also be transferred to a new employer's I-140 petition, as long as the original I-140 remained approved at the time of transfer.