H-1B Visa Executive Chef Jobs
Executive Chef roles qualify for H-1B visa sponsorship as specialty occupations requiring a culinary degree or equivalent. Employers file a Labor Condition Application with DOL before petitioning USCIS, and the annual cap and lottery apply unless you're at a cap-exempt institution. Competition is real, but hotel groups, restaurant chains, and hospitality companies sponsor regularly.
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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 H-1B Visa Sponsorship as an Executive Chef
Verify your degree meets specialty occupation standards
USCIS evaluates whether your culinary or hospitality degree directly relates to the Executive Chef role. A three-year culinary diploma from abroad may need a credential evaluation to confirm U.S. bachelor's-level equivalency before your employer files.
Search LCA filings for hospitality sponsors
Use OFLC Wage Search to pull Labor Condition Applications filed under SOC code 11-9051. This shows which hotel groups, casino operators, and restaurant companies have actively sponsored Executive Chefs, giving you a verified list of realistic targets.
Time your applications around the cap lottery
H-1B cap petitions are filed in April for an October 1 start. Work backward: secure your offer by February, so your employer has time to file the LCA with DOL and submit the I-129 petition during the registration window.
Target cap-exempt employers for faster timelines
Hospitals, university dining programs, and nonprofit culinary schools are often cap-exempt, meaning your employer can file year-round without lottery exposure. These roles exist but aren't always advertised as visa-sponsoring, so ask directly during interviews.
Use Migrate Mate to find verified sponsoring employers
Filter Executive Chef roles on Migrate Mate by employers with confirmed H-1B filing history. This cuts out the guesswork of cold-applying to kitchens that have never navigated the sponsorship process and won't start for you.
Clarify prevailing wage tier before accepting an offer
Your employer must certify they'll pay at least the DOL prevailing wage for your location and experience level. Ask which wage level they're filing under before signing, since Level I filings for senior chefs can draw USCIS scrutiny on specialty occupation grounds.
H-1B Visa Executive Chef: Frequently Asked Questions
Does an Executive Chef role qualify as a specialty occupation for H-1B purposes?
USCIS evaluates this case by case. The role qualifies when the employer can demonstrate it normally requires at least a bachelor's degree in culinary arts, hospitality management, or a closely related field. Generic chef postings that list a degree as preferred rather than required can face Requests for Evidence, so the job description wording matters significantly.
Which types of employers sponsor H-1B visas for Executive Chef positions?
Hotel chains, casino resorts, cruise lines, and large restaurant groups with in-house HR and legal teams sponsor most frequently. Smaller independent restaurants rarely have the infrastructure to manage the process. You can browse employers with verified H-1B filing history for culinary roles directly on Migrate Mate to narrow your search.
Can a foreign culinary diploma substitute for a U.S. bachelor's degree on an H-1B petition?
Yes, with a credential evaluation. A three-year culinary degree from an accredited foreign institution can be evaluated as equivalent to a U.S. bachelor's degree. USCIS also accepts a combination of education and progressive work experience, typically three years of relevant experience per year of missing education, though supporting evidence must be thorough.
What happens to my H-1B status if the restaurant or hotel closes or changes ownership?
Your H-1B is tied to the petitioning employer, not the physical location. If the business closes, your status ends and the 60-day grace period begins. In an acquisition, the new employer may be able to assume your petition without a new filing if the role and terms remain substantially the same, but this should be confirmed with an immigration attorney promptly.
Does an Executive Chef role require a PERM labor certification before H-1B sponsorship?
No. PERM labor certification is part of the green card process, not the H-1B. Your employer files a Labor Condition Application with DOL for the H-1B, which certifies prevailing wage compliance and takes about seven business days. PERM only becomes relevant if your employer later sponsors you for permanent residence through an employment-based immigrant visa.