H-1B Visa Chef Jobs
Chef roles can qualify for H-1B visa sponsorship when the position requires a bachelor's degree or equivalent in culinary arts, hospitality management, or a directly related field. Executive chef and research chef roles most commonly clear that bar. Employers must file a Labor Condition Application with DOL and petition USCIS before your start date.
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Get Access To All JobsJob ID: REQ10387521
Location: Chicago, Illinois, United States of America
widget: Full time
About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
Our property is a vibrant hub of culture, style and energy and includes our newly transformed restaurant which embodies iconic luxury boldly reimagined to capture the essence of Chicago through inspired food, drink, art and music. Four Seasons Hotel Chicago is honored to be ranked as one of Conde Nast Traveler Reader's Choice Top 50 Hotels in the World. We offer 345 elegant guest rooms and suites: and a luxury spa. We are located steps away from the famed Magnificent Mile, glamorous North Michigan Avenue shopping and minutes from the city’s business and financial center. Adorn Restaurant features globally inspired cuisine starring the bounty of the Midwest. Adorn Bar showcases craft cocktails and a wine list that sparks conversation, all with a lively, convivial vibe beckoning to be discovered.
About the role
We are looking for an Executive Chef who will provide leadership and management for Adorn Bar and Restaurant as well as overseeing the rest of the hotel’s culinary department. Support the goals of the Director of F&B. Plan, organize, control and direct the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions. Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation. Be a role model for the Four Seasons’ culture, demonstrate a solid work ethic, good business acumen and a passion for service. This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service.
What you will do
- Lead the ongoing repositioning of Adorn Bar & Restaurant within established parameters, driving culinary innovation, elevating the guest experience, enhancing market relevance, and collaborating with hotel leadership to execute the restaurant’s strategic vision and long-term growth objectives.
- Coordinate the selection, training, development, evaluation and document corrective action for the employees and managers in the Culinary Department. Demonstrate effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation is executed.
- Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering and Marketing to create menus for all F&B areas using creativity, providing the best representation of the brand, considering current trends, product availability, local fare, food and service cost, marketing conditions and target audience. Assign prices for daily menus that result in net profit. Participate in making decisions regarding printing, layout, posting, and distribution of menus.
- Oversee tastings for prospective business. Coordinate with Catering to understand the client, reason for the event, special consideration and create a personalized experience.
- Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Provide ongoing training and development of talent.
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
- Ensure compliance with Four Seasons sanitation standards and all local, state, and federal regulations, while maintaining the cleanliness and organization of the kitchen and back-of-house operations by fostering a collaborative partnership with the Stewarding team through active leadership, support, and accountability to uphold operational excellence, sanitation standards, adequate resources, and a positive team culture.
- Ensure proper certification and training for all staff.
- Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
- Work harmoniously and professionally with co-workers and supervisors.
What you bring
- Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
- Experience: Five to seven years previous experience in multiple culinary/food & beverage department head positions. Including Banquet operations.
- Skills and Abilities: Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
- Requires ability to operate computer equipment and other food & beverage computer systems.
- Requires the ability to operate and utilize culinary production equipment and tools.
- Requires reading, writing and oral proficiency in the English language.
- No. of employees supervised: Approximately 40.
- Travel required: Some travel is required for training, conferences, and special events.
What we offer
- Compensation: $140,000 - $165,000
- Annual Incentive Plan
- Energizing Employee Culture where you are encouraged to be your true self!
- Comprehensive learning and development programs to help you elevate your craft.
- Competitive wages and benefits (Medical, Dental, Vision and Retirement Plan) as well as Paid Time Off & Holiday Pay
- 401(k) Retirement Plan including Employer Matching Program
- Inclusive and diverse employee engagement & recognition events all year-round.
- Exclusive discount and travel programs with Four Seasons
- Complimentary Dry Cleaning for Employee Uniforms & Employee Meals
- And so much more!
Schedule & Hours
Must be able to work a flexible schedule including all shifts: AM's, PM's, weekends, and holidays
Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf
Job ID: REQ10387521
Location: Chicago, Illinois, United States of America
widget: Full time
About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
Our property is a vibrant hub of culture, style and energy and includes our newly transformed restaurant which embodies iconic luxury boldly reimagined to capture the essence of Chicago through inspired food, drink, art and music. Four Seasons Hotel Chicago is honored to be ranked as one of Conde Nast Traveler Reader's Choice Top 50 Hotels in the World. We offer 345 elegant guest rooms and suites: and a luxury spa. We are located steps away from the famed Magnificent Mile, glamorous North Michigan Avenue shopping and minutes from the city’s business and financial center. Adorn Restaurant features globally inspired cuisine starring the bounty of the Midwest. Adorn Bar showcases craft cocktails and a wine list that sparks conversation, all with a lively, convivial vibe beckoning to be discovered.
About the role
We are looking for an Executive Chef who will provide leadership and management for Adorn Bar and Restaurant as well as overseeing the rest of the hotel’s culinary department. Support the goals of the Director of F&B. Plan, organize, control and direct the work of employees in the culinary department while ensuring guest satisfaction and meaningful and lasting dining impressions. Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation. Be a role model for the Four Seasons’ culture, demonstrate a solid work ethic, good business acumen and a passion for service. This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service.
What you will do
- Lead the ongoing repositioning of Adorn Bar & Restaurant within established parameters, driving culinary innovation, elevating the guest experience, enhancing market relevance, and collaborating with hotel leadership to execute the restaurant’s strategic vision and long-term growth objectives.
- Coordinate the selection, training, development, evaluation and document corrective action for the employees and managers in the Culinary Department. Demonstrate effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation is executed.
- Collaborate with the Hotel Manager, General Manager, Director of F&B, Catering and Marketing to create menus for all F&B areas using creativity, providing the best representation of the brand, considering current trends, product availability, local fare, food and service cost, marketing conditions and target audience. Assign prices for daily menus that result in net profit. Participate in making decisions regarding printing, layout, posting, and distribution of menus.
- Oversee tastings for prospective business. Coordinate with Catering to understand the client, reason for the event, special consideration and create a personalized experience.
- Ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Provide ongoing training and development of talent.
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel.
- Ensure compliance with Four Seasons sanitation standards and all local, state, and federal regulations, while maintaining the cleanliness and organization of the kitchen and back-of-house operations by fostering a collaborative partnership with the Stewarding team through active leadership, support, and accountability to uphold operational excellence, sanitation standards, adequate resources, and a positive team culture.
- Ensure proper certification and training for all staff.
- Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
- Work harmoniously and professionally with co-workers and supervisors.
What you bring
- Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
- Experience: Five to seven years previous experience in multiple culinary/food & beverage department head positions. Including Banquet operations.
- Skills and Abilities: Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
- Requires ability to operate computer equipment and other food & beverage computer systems.
- Requires the ability to operate and utilize culinary production equipment and tools.
- Requires reading, writing and oral proficiency in the English language.
- No. of employees supervised: Approximately 40.
- Travel required: Some travel is required for training, conferences, and special events.
What we offer
- Compensation: $140,000 - $165,000
- Annual Incentive Plan
- Energizing Employee Culture where you are encouraged to be your true self!
- Comprehensive learning and development programs to help you elevate your craft.
- Competitive wages and benefits (Medical, Dental, Vision and Retirement Plan) as well as Paid Time Off & Holiday Pay
- 401(k) Retirement Plan including Employer Matching Program
- Inclusive and diverse employee engagement & recognition events all year-round.
- Exclusive discount and travel programs with Four Seasons
- Complimentary Dry Cleaning for Employee Uniforms & Employee Meals
- And so much more!
Schedule & Hours
Must be able to work a flexible schedule including all shifts: AM's, PM's, weekends, and holidays
Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf
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Get Access To All JobsTips for Finding H-1B Visa Sponsorship as a Chef
Pull your O*NET occupation profile first
The O*NET profile for chefs specifies education and training requirements USCIS uses to evaluate specialty occupation status. Print it before your job search so you can cross-reference job descriptions against the federal definition of your role.
Target research chef and executive roles specifically
Line cook and sous chef positions rarely clear the specialty occupation threshold because they don't consistently require a bachelor's degree. Executive chef and research and development chef titles carry stronger degree requirements and draw far less USCIS scrutiny.
Verify the employer's LCA filing history on Migrate Mate
Search Chef roles on Migrate Mate to see which employers have filed Labor Condition Applications for culinary positions. Employers with a history of certified LCAs for chefs understand the process and are less likely to back out after an offer.
Document your degree equivalency before negotiating offers
If your culinary credential is a three-year diploma rather than a four-year bachelor's degree, get a credential evaluation from a NACES-member agency before an employer begins your petition. Gaps discovered mid-filing can delay your start date by months.
Confirm the employer is enrolled in E-Verify
STEM OPT employers must participate in E-Verify, and many H-1B-sponsoring employers are as well. Ask HR directly during the offer stage. An employer not enrolled in E-Verify may be filing H-1B petitions for the first time, which extends DOL and USCIS processing timelines.
Ask about the LCA wage level before you accept
Your employer's LCA must certify a wage at or above the DOL prevailing wage for your occupation and location. Run the OFLC Wage Search yourself so you know the Level I through Level IV range for your metro area before salary discussions begin.
H-1B Visa Chef: Frequently Asked Questions
Does a chef role qualify as a specialty occupation for H-1B purposes?
It depends on the specific position. USCIS requires that the role normally require at least a bachelor's degree in a specific field like culinary arts or hospitality management. Executive chef and research chef roles typically qualify. General line cook or prep cook positions usually don't, because those jobs don't consistently require a four-year degree as an entry requirement.
Which employers sponsor H-1B visas for chef positions?
Hotels, restaurant groups, food manufacturing companies, and corporate dining operators are the most active H-1B sponsors for culinary roles. Research and development chef positions at packaged food companies also generate consistent LCA filings. You can browse employers with verified H-1B filing history for chef roles on Migrate Mate, which surfaces DOL Labor Condition Application data by occupation.
What documents does a chef need to support an H-1B petition?
Your employer files Form I-129 with USCIS and must include your educational credentials, any professional certifications like ACF designations, and evidence that your specific role requires a specialized degree. If your culinary diploma is from outside the U.S., a credential evaluation from a NACES-member agency is required to establish degree equivalency before the petition is submitted.
Can a chef on OPT get H-1B sponsorship from a restaurant?
Yes, but the restaurant must offer you a position that clears the specialty occupation threshold, typically an executive chef or culinary director title with documented degree requirements in the job description. Your employer needs to submit your H-1B registration during the annual USCIS lottery window in March. If selected, your OPT cap-gap protection covers the gap until October 1.
How does the H-1B prevailing wage requirement affect chef compensation?
Your employer's Labor Condition Application must certify a wage at or above the DOL prevailing wage for your job title and work location. Prevailing wages for chef roles vary significantly by metro area and wage level. You can look up the current figures for your city using the OFLC Wage Search tool before accepting an offer, so you know the floor your employer must meet.