Green Card Sous Chef Jobs
Sous Chef roles qualify for EB-3 skilled worker sponsorship, and strong candidates with culinary management credentials may qualify under EB-2. Your employer files a PERM labor certification with the DOL before petitioning USCIS, making this a permanent residency pathway rather than a temporary work authorization.
Find Green Card Sous Chef JobsOverview
Showing 5 of 228+ Sous Chef jobs
See all 228+ Sous Chef Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new Sous Chef roles.
Get Access To All JobsJob Title: Sous Chef
Department: Food & Beverage
Reports to: Jaari Williams, Executive Chef
SUMMARY
Plans and directs food preparation in all areas of the kitchen and food preparation areas.
Essential Functions:
-
Assist in the preparation and design of high-quality plates of all menus.
-
Interviews, selects, trains and supervises food staff.
-
Organizes and conducts pre-shift and department meetings.
-
Schedules and directs food staff in their work assignments.
-
Interacts with guests; promoting food & beverage products and services.
-
Recognizes and resolves guest complaints and concerns.
-
Maintains food quality and service standards for location.
-
Controls food costs including payroll, equipment, supplies and products.
-
Prepare staff schedule.
-
Maintains accurate inventory and appropriate supply levels.
-
Maintains cleanliness and organization of kitchen and facility.
-
Provides direct service to guests as needed, including serving guests and general clerical/cashier duties.
-
Ensures a pleasant visit for each guest; maintains effective guest relations.
-
Performs special projects delegated by management.
-
Stays updated on latest developments pertinent to the department as well as the location.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
2 or more years food & beverage management/supervisor experience; BS degree in Culinary Science preferred. Excellent people and communication skills. Proven experience managing guest relations; dealing with stressful situations; and demonstrated outstanding customer service. Proven experience managing food & beverage operations and familiar with industry best practices. Must possess willingness to learn and perform new food & beverage programs and services. Excellent communication and organizational skills, attention to detail, drive and motivation. Working knowledge of various computer programs (Microsoft Office, ChefTec, etc.). Flexibility with schedule with evenings and weekend work required.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and interpret retail product labeling. Ability to speak effectively before groups of customers or associates of organization.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to stand, walk, and use hands and fingers to handle, or feel. The associate frequently is required to reach with hands and arms and talk or hear. The associate is occasionally required to sit; walk; climb or balance; and stoop, kneel, crouch, or crawl. The associate must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually loud.
Job Type: Full-time
Pay: From $65,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Job Title: Sous Chef
Department: Food & Beverage
Reports to: Jaari Williams, Executive Chef
SUMMARY
Plans and directs food preparation in all areas of the kitchen and food preparation areas.
Essential Functions:
-
Assist in the preparation and design of high-quality plates of all menus.
-
Interviews, selects, trains and supervises food staff.
-
Organizes and conducts pre-shift and department meetings.
-
Schedules and directs food staff in their work assignments.
-
Interacts with guests; promoting food & beverage products and services.
-
Recognizes and resolves guest complaints and concerns.
-
Maintains food quality and service standards for location.
-
Controls food costs including payroll, equipment, supplies and products.
-
Prepare staff schedule.
-
Maintains accurate inventory and appropriate supply levels.
-
Maintains cleanliness and organization of kitchen and facility.
-
Provides direct service to guests as needed, including serving guests and general clerical/cashier duties.
-
Ensures a pleasant visit for each guest; maintains effective guest relations.
-
Performs special projects delegated by management.
-
Stays updated on latest developments pertinent to the department as well as the location.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
2 or more years food & beverage management/supervisor experience; BS degree in Culinary Science preferred. Excellent people and communication skills. Proven experience managing guest relations; dealing with stressful situations; and demonstrated outstanding customer service. Proven experience managing food & beverage operations and familiar with industry best practices. Must possess willingness to learn and perform new food & beverage programs and services. Excellent communication and organizational skills, attention to detail, drive and motivation. Working knowledge of various computer programs (Microsoft Office, ChefTec, etc.). Flexibility with schedule with evenings and weekend work required.
LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and interpret retail product labeling. Ability to speak effectively before groups of customers or associates of organization.
REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to stand, walk, and use hands and fingers to handle, or feel. The associate frequently is required to reach with hands and arms and talk or hear. The associate is occasionally required to sit; walk; climb or balance; and stoop, kneel, crouch, or crawl. The associate must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually loud.
Job Type: Full-time
Pay: From $65,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Flexible schedule
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
See all 228+ Green Card Sous Chef Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new Green Card Sous Chef Jobs.
Get Access To All JobsTips for Finding Green Card Sponsorship as a Sous Chef
Document your culinary management credentials early
Gather proof of brigade leadership, menu development, and food safety certifications before applying. PERM requires your employer to verify your qualifications meet the advertised position, so organized records speed up the labor certification audit if DOL requests supporting documentation.
Target hotel groups and multi-unit restaurant operators
Large hospitality groups with dedicated HR departments are far more likely to have sponsored PERM cases than independent restaurants. Search for employers with in-house immigration counsel, since they already understand the recruitment advertising and prevailing-wage obligations PERM requires.
Verify your offered wage against OFLC Wage Search
DOL sets a prevailing wage for Sous Chef roles by metro area before your employer can file PERM. Run the OFLC Wage Search yourself so you know whether an offer meets the required wage level and can flag discrepancies before the labor certification is submitted.
Use Migrate Mate to find green-card-sponsoring employers
Searching broadly for culinary jobs buries sponsoring employers in noise. Migrate Mate filters specifically for companies with active EB-2 and EB-3 sponsorship history, so you spend time applying to employers who have already navigated PERM for roles like yours.
Negotiate who files before signing an offer letter
Some restaurant groups expect candidates to cover immigration costs or delay filing until after a probationary period. Confirm your employer will initiate the PERM recruitment process within a defined timeline before you accept, and get that commitment in writing.
File I-485 concurrently if your priority date is current
Once your employer's I-140 is approved, check the USCIS Visa Bulletin to see if your country's EB-3 priority date is current. Concurrent filing of I-485 lets you adjust status without leaving the U.S., which matters if you're already working on a temporary visa.
Green Card Sous Chef: Frequently Asked Questions
Does a Sous Chef role qualify for EB-2 or EB-3 green card sponsorship?
Most Sous Chef positions qualify under EB-3 as skilled workers, since the occupation typically requires at least two years of training or experience rather than an advanced degree. EB-2 sponsorship is available if the specific role requires a bachelor's degree or higher in culinary arts or hospitality management and the employer can document that requirement in the job description.
How does PERM green card sponsorship differ from H-1B for a Sous Chef?
H-1B visa requires the role to meet specialty occupation standards, which is difficult for most culinary positions since a degree is not universally required in the field. PERM-based EB-3 sponsorship has no annual lottery and leads to permanent residency rather than temporary status. The tradeoff is time: PERM and I-140 processing typically adds one to two years before you can file for adjustment of status.
What does my employer have to prove during the PERM process for a Sous Chef position?
Your employer must conduct a supervised recruitment campaign showing no qualified U.S. workers applied for the role at the offered wage. DOL requires specific advertisement steps, including job postings and notices, and your employer must pay at least the prevailing wage determined through the OFLC Wage Search for your metro area. If DOL selects the case for audit, your employer needs detailed records of every recruitment step.
How can I find Sous Chef jobs where the employer already sponsors green cards?
Most job postings don't advertise PERM sponsorship, so filtering by keyword alone misses most sponsoring employers. Migrate Mate indexes employers by their EB-2 and EB-3 sponsorship history, letting you target hospitality groups and hotel operators that have successfully filed PERM cases for culinary roles rather than cold-applying and hoping the topic comes up in interviews.
Can I switch Sous Chef employers after my green card process has started?
Job portability under AC21 allows you to change employers once your I-485 has been pending for 180 days or more, provided the new role is in the same or similar occupational classification. Changing employers before that threshold restarts the PERM and I-140 process with the new employer. Culinary management roles generally qualify as the same classification, but confirming the SOC code match with your new employer before resigning protects your priority date.