H-1B Visa Banquet Chef Jobs
Banquet Chef roles can qualify for H-1B visa sponsorship when the position requires a culinary degree or its equivalent and involves specialized menu development, large-scale food production management, or kitchen supervision at a professional level. Hotels, resorts, convention centers, and catering companies with active H-1B filing histories are your most direct targets.
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Get Access To All JobsINTRODUCTION
The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.
Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
Job Purpose: To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.
Essential Job Functions:
- Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.
- Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
- Ensure an adequate supply of all products prepared on a timely basis.
- Establish standard recipes and ensure the compliance with them.
- Perform job functions with attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- To be a clear thinker, remain calm and resolve problems using good judgment.
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
- Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
- Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.
- Assist with creating of weekly hourly associate schedules to be approved by Banquet Chef.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned by hotel management and staff.
- Assist in the overseeing of the entire banquet kitchen and supervise the preparation and presentation of foods by hot side cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
- Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Operates and maintains all department equipment and reports malfunctions.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Sets a positive example for guest and associate relations.
Qualifications:
- Attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- Ability to instill safety and sanitation habits in all employees.
- Teach and mentor associates the importance of consistency in preparation and presentation.
- Maintain cleanliness of work area at all times.
- 1 year minimum supervisory related job experience is required.
- Culinary related education is preferred but not required.
- Must have State of Florida food safety certification.
- Keep walk-in, prep area and equipment up to Health Department standards at all time.
- Demonstrate personal ownership to tasks and follow through to achieve the required results.
- Use a "hands-on" approach to management.
- Abilities to inspire, train, and develop people for promotion.
- Experience communicating, training, and managing multi-lingual staffs.
- Experience training and cross-training employees.
- Instill a "can-do" attitude in employees.
- Coach employees how to resolve and de-escalate conflicts.
- Instill a calm, organized approach in all situations.
- Helps to manage wages, productivity and expenses in accordance with business demand.
- Assists outlet chef with kitchen operations as necessary.
- Performs all duties of kitchen associates as required.
- Recognizes superior quality products, presentations and flavor.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.
- Supports procedures for food & beverage portion and waste controls.
- Follows proper handling and HACCP procedures of all food products.
Physical Requirements:
- Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.
- Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.
Working Environment:
- Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
- Exposure to food and beverage hazardous cleaning chemicals.
- Exposure to food items and beverages.
Tools & Equipment:
- Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.
- Ovens, grills, stoves, flat tops, salamanders.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.
INTRODUCTION
The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.
Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
Job Purpose: To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.
Essential Job Functions:
- Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.
- Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.
- Ensure an adequate supply of all products prepared on a timely basis.
- Establish standard recipes and ensure the compliance with them.
- Perform job functions with attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- To be a clear thinker, remain calm and resolve problems using good judgment.
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
- Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.
- Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.
- Assist with creating of weekly hourly associate schedules to be approved by Banquet Chef.
- Respond properly in any hotel emergency or safety situation.
- Perform other tasks or projects as assigned by hotel management and staff.
- Assist in the overseeing of the entire banquet kitchen and supervise the preparation and presentation of foods by hot side cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
- Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Operates and maintains all department equipment and reports malfunctions.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- Sets a positive example for guest and associate relations.
Qualifications:
- Attention to detail, speed and accuracy.
- Prioritize, organize, delegate work and follow through.
- Ability to instill safety and sanitation habits in all employees.
- Teach and mentor associates the importance of consistency in preparation and presentation.
- Maintain cleanliness of work area at all times.
- 1 year minimum supervisory related job experience is required.
- Culinary related education is preferred but not required.
- Must have State of Florida food safety certification.
- Keep walk-in, prep area and equipment up to Health Department standards at all time.
- Demonstrate personal ownership to tasks and follow through to achieve the required results.
- Use a "hands-on" approach to management.
- Abilities to inspire, train, and develop people for promotion.
- Experience communicating, training, and managing multi-lingual staffs.
- Experience training and cross-training employees.
- Instill a "can-do" attitude in employees.
- Coach employees how to resolve and de-escalate conflicts.
- Instill a calm, organized approach in all situations.
- Helps to manage wages, productivity and expenses in accordance with business demand.
- Assists outlet chef with kitchen operations as necessary.
- Performs all duties of kitchen associates as required.
- Recognizes superior quality products, presentations and flavor.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.
- Supports procedures for food & beverage portion and waste controls.
- Follows proper handling and HACCP procedures of all food products.
Physical Requirements:
- Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.
- Ability to work standing up in a confined area for long periods of time in order to perform the essential functions.
Working Environment:
- Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures.
- Exposure to food and beverage hazardous cleaning chemicals.
- Exposure to food items and beverages.
Tools & Equipment:
- Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.
- Ovens, grills, stoves, flat tops, salamanders.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.
See all 32+ H-1B Visa Banquet Chef Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new H-1B Visa Banquet Chef Jobs.
Get Access To All JobsTips for Finding H-1B Visa Sponsorship as a Banquet Chef
Verify your role meets specialty occupation criteria
USCIS requires a Banquet Chef position to demonstrably require at least a bachelor's degree in culinary arts or a closely related field. Review the O*NET profile for this occupation to confirm the education and skill requirements that support a specialty occupation argument.
Target employers with LCA filing history
Use Migrate Mate to filter Banquet Chef openings by employers who have previously filed Labor Condition Applications for culinary or food service roles. Past LCA activity signals a sponsor-ready HR and legal infrastructure, which shortens the path from offer to petition.
Benchmark wages before negotiating your offer
Your employer's LCA must certify a wage at or above the DOL prevailing wage for your specific location and job classification. Run the OFLC Wage Search using the correct SOC code before you negotiate, so you know the wage floor your offer must meet.
Document culinary credentials for USCIS review
Gather certified transcripts, diplomas, and any foreign credential evaluations before the petition is filed. If your degree is from outside the U.S., a credential evaluation agency report translating it to a U.S. equivalent strengthens the specialty occupation evidence significantly.
Prioritize hospitality groups with E-Verify enrollment
Large hotel brands, convention center operators, and event catering groups enrolled in E-Verify tend to have established sponsorship workflows. E-Verify enrollment is often a proxy for an employer experienced with work authorization compliance and more likely to absorb H-1B filing costs.
Understand cap timing before accepting a start date
H-1B cap-subject petitions can only begin employment on October 1 following the April lottery. If your offer comes outside that window, negotiate a conditional start date or ask whether the employer qualifies for cap-exempt status through a university or nonprofit affiliation.
H-1B Visa Banquet Chef: Frequently Asked Questions
Does a Banquet Chef role qualify as a specialty occupation for H-1B purposes?
It depends on how the employer defines the position. A Banquet Chef role qualifies as a specialty occupation when the job posting and internal job description explicitly require a bachelor's degree in culinary arts, hospitality management, or a related field. Roles framed around general cooking experience without a degree requirement are harder to support. The employer's petition must show the degree is a normal minimum for the position in the industry.
Which types of employers sponsor H-1B visas for Banquet Chefs?
Hotels affiliated with major hospitality brands, resort properties, convention centers, and large-scale catering operations are the most active sponsors for culinary roles at this level. These employers typically have in-house HR teams familiar with H-1B filings. You can search employers with verified LCA filing history for food service and culinary roles on Migrate Mate to identify which ones are actively sponsoring.
Can my employer file an H-1B petition for a Banquet Chef position without a prior LCA?
No. The Labor Condition Application must be certified by DOL before USCIS will accept the H-1B petition. Your employer files the LCA through the FLAG system, certifying that you'll be paid at or above the prevailing wage for your role and location. The certified LCA is a required attachment to the I-129 petition. This step typically takes about seven business days under standard DOL processing.
What happens to my H-1B status if the banquet season ends or my hours are reduced?
Your H-1B status is tied to the specific employer and the terms of the approved petition, including the hours and wage certified in the LCA. A material change in hours, compensation, or job duties may require an amended petition. If your employment ends, you have a 60-day grace period to find a new H-1B sponsor, file for a change of status, or depart the U.S.
How does prevailing wage work for Banquet Chef positions across different cities?
Prevailing wages vary by geographic area of intended employment and are tied to the SOC code that best matches the Banquet Chef role. A position in New York City will carry a higher wage floor than the same role in a smaller market. Your employer must certify the wage in the LCA before filing. Use the OFLC Wage Search to look up the current prevailing wage for your specific location before your offer letter is finalized.