H-1B Visa Chef De Cuisine Jobs
Chef De Cuisine roles qualify for H-1B visa sponsorship when the position requires a culinary arts degree or equivalent specialized training, meeting USCIS specialty occupation standards. Fine dining groups, hotel brands, and restaurant corporations with active LCA filing history are your strongest targets. Sponsorship is available year-round with no lottery for cap-exempt employers.
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Get Access To All JobsHELLO BETTY Bethesda is anchored in the vibrant Pike & Rose community, where we consistently craft exceptional experiences that build meaningful connections with our guests, enrich our community, and empower our people.
The 3,000-square-foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda) and features 138 seats, including a 26-seat Tea Room designed for private gatherings and special experiences.
The outdoor patio showcases a truly unique feature — a 40-foot Delta Deadrise boat transformed into a full-service bar. The boat bar offers 23 bar seats and approximately 50 additional patio table seats, creating a dynamic and memorable outdoor dining space.
Yes — it is a real boat bar, and is open for the Season.
Job Overview:
Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
Responsibilities:
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
- Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
- Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications:
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
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.
- Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
- Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
- Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
- Continuous standing - during preparation, during service hours or during expediting, usually all day.
- Must have moderate hearing to hear equipment timers and communicate with other staff.
- Must have excellent vision to see that product is prepared appropriately.
- Must have moderate comprehension and literacy to read use records and all special requests.
Environment
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Benefits:
Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following:
- Two (2) medical plan options
- Dental
- Vision
- Life Insurance
- Accidental Death & Dismemberment (AD&D)
- Short Term Disability (STD)
- Long Term Disability (LTD)
- Critical Illness
- Employee Assistance Program
- Vacation
- Ten (10) Holidays
- Adoption Assistance
- Educational Assistance
- Employee Referral Program
- Hotel Room and Restaurant Discounts
- 401(k) with a company match (after 60 days)
Salary:
USD $85,000.00 - USD $88,000.00 /Yr.
HELLO BETTY Bethesda is anchored in the vibrant Pike & Rose community, where we consistently craft exceptional experiences that build meaningful connections with our guests, enrich our community, and empower our people.
The 3,000-square-foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel (940 Rose Avenue, Bethesda) and features 138 seats, including a 26-seat Tea Room designed for private gatherings and special experiences.
The outdoor patio showcases a truly unique feature — a 40-foot Delta Deadrise boat transformed into a full-service bar. The boat bar offers 23 bar seats and approximately 50 additional patio table seats, creating a dynamic and memorable outdoor dining space.
Yes — it is a real boat bar, and is open for the Season.
Job Overview:
Manage the kitchen staff in the daily production, preparation and presentation of all food restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.
Responsibilities:
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
- Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
- Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications:
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).
Knowledge/Skills
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
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.
- Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
- Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
- Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
- Continuous standing - during preparation, during service hours or during expediting, usually all day.
- Must have moderate hearing to hear equipment timers and communicate with other staff.
- Must have excellent vision to see that product is prepared appropriately.
- Must have moderate comprehension and literacy to read use records and all special requests.
Environment
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Benefits:
Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following:
- Two (2) medical plan options
- Dental
- Vision
- Life Insurance
- Accidental Death & Dismemberment (AD&D)
- Short Term Disability (STD)
- Long Term Disability (LTD)
- Critical Illness
- Employee Assistance Program
- Vacation
- Ten (10) Holidays
- Adoption Assistance
- Educational Assistance
- Employee Referral Program
- Hotel Room and Restaurant Discounts
- 401(k) with a company match (after 60 days)
Salary:
USD $85,000.00 - USD $88,000.00 /Yr.
See all 43+ H-1B Visa Chef De Cuisine Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new H-1B Visa Chef De Cuisine Jobs.
Get Access To All JobsTips for Finding H-1B Visa Sponsorship in Chef De Cuisine
Verify your degree meets specialty occupation
USCIS requires a specific bachelor's degree or higher for H-1B approval. A culinary arts, hospitality management, or food science degree directly tied to your Chef De Cuisine role strengthens your petition against an RFE.
Search LCA filings for culinary employers
Use Migrate Mate to filter employers by active H-1B LCA filings in food service and hospitality. DOL disclosure data shows which restaurant groups and hotel brands have actually sponsored chefs, not just which ones claim to be open to it.
Target cap-exempt institutions first
Universities, teaching hospitals, and nonprofit research institutions are exempt from the H-1B cap and lottery. A Chef De Cuisine role at a university dining program or nonprofit hospitality center can be filed any time, bypassing the April registration window entirely.
Confirm the prevailing wage before negotiating
Run the OFLC Wage Search for SOC code 35-1011 in your target city before accepting an offer. Your employer's LCA must certify a wage at or above the DOL prevailing wage, so knowing the threshold protects you from underpayment and petition delays.
Document your specialty through reference letters
Collect letters from past employers, Michelin-recognized chefs, or culinary institutions that describe your role's specialized knowledge, such as regional cuisine expertise or fermentation techniques. USCIS uses these to evaluate whether the position genuinely requires a degree-level specialist.
Negotiate employer coverage of filing fees
The H-1B employer is legally required to pay the I-129 filing fee. Confirm your offer letter specifies that all USCIS petition costs are covered by the restaurant group or hotel. Employers who shift these costs to workers are violating DOL wage rules.
H-1B Visa Chef De Cuisine: Frequently Asked Questions
Does a Chef De Cuisine role qualify as a specialty occupation for H-1B purposes?
Yes, if the position requires at least a bachelor's degree in culinary arts, hospitality management, or a directly related field. Generic cook or sous chef roles often don't meet this bar, but a Chef De Cuisine overseeing menu development, culinary program design, or specialized cuisine execution at a fine dining or institutional employer typically does. Check the O*NET profile for SOC code 35-1011 to see how USCIS evaluates the role.
Which types of employers sponsor H-1B visas for Chef De Cuisine positions?
Hotel corporations, fine dining restaurant groups, cruise lines, university dining programs, and large food and beverage operators with HR infrastructure are the most consistent sponsors. Smaller independent restaurants rarely have the legal resources to file H-1B petitions. Use Migrate Mate to browse employers with verified LCA filing history specifically in food service and hospitality roles.
What happens to my H-1B status if the restaurant closes or I'm let go?
You have a 60-day grace period after your employment ends to find a new H-1B employer, transfer your petition, or change status. Your new employer must file an H-1B transfer petition before the grace period expires. If you're in the culinary industry, prioritize employers with existing LCA filings so the transfer can move quickly without a new prevailing wage determination.
Can my employer require me to work at multiple locations under one H-1B petition?
Only if each location is listed on a certified LCA. A Chef De Cuisine rotating across multiple restaurant properties or hotel outlets needs a separate LCA for each worksite that isn't within normal commuting distance of the primary location. If your employer adds locations after your petition is approved, they must file an amended H-1B with an updated LCA before you start working there.
Does culinary experience substitute for a degree in an H-1B petition for this role?
USCIS can accept three years of specialized work experience as equivalent to one year of formal education, but the experience must be directly tied to the degree field the role requires. For a Chef De Cuisine petition, experience under recognized executive chefs, in Michelin-starred kitchens, or in specialized cuisine programs carries more weight than general kitchen tenure. Your employer's attorney will need to document this carefully.