H-2B Visa Chef Jobs
Chef jobs with H-2B visa sponsorship are available at U.S. resorts, hotels, and seasonal restaurants that can't find enough qualified local kitchen staff. Employers must obtain DOL labor certification before filing, and the 66,000 annual cap fills fast, so timing your application to the winter or summer allocation cycle is critical.
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Get Access To All JobsSous Chef
Location: Sunset, SC
Department: Food & Beverage – Culinary
Employment Type: Full-time, salaried, with benefits
Reports To: Executive Chef
Regular Schedule: Wednesday–Sunday, 7 a.m.–5 p.m.; flexibility required for holidays, special events, and business needs.
Position Summary
The Sous Chef supports the Executive Chef in overseeing daily culinary operations across all dining outlets at Old Edwards Reserve at Lake Keowee. This hands-on leadership position coordinates breakfast and lunch service, banquet preparation, and other culinary needs while maintaining high standards of food quality, presentation, safety, and service.
The Sous Chef trains culinary staff, assigns stations, and works closely with front-of-house teams to deliver an exceptional dining experience for members and guests. This position consistently demonstrates the Club’s mission, values, and commitment to hospitality.
Essential Duties and Responsibilities
Culinary Operations
- Coordinate food preparation and service across all dining outlets, ensuring dishes meet established standards for quality, consistency, presentation, and timeliness.
- Lead breakfast and lunch preparation and support banquet, buffet, and special-event execution.
- Prepare and oversee station setup, service, and breakdown for hot and cold food stations.
- Assist the Executive Chef with menu development, seasonal offerings, and creative daily specials that reflect member preferences.
- Follow standardized recipes, portion guidelines, and preparation methods.
- Anticipate production needs and adjust preparation priorities based on reservations, event requirements, and service volume.
- Accommodate dietary restrictions and food allergies in accordance with established procedures.
- Assist with baking and pastry preparation as needed.
Team Leadership and Service
- Train and coach culinary employees in preparation techniques, station procedures, food safety, and presentation standards.
- Assign stations and daily preparation duties to support efficient kitchen operations.
- Provide clear direction during service and communicate changes, priorities, and special requests.
- Foster teamwork, accountability, professionalism, and a positive work environment.
- Coordinate with front-of-house personnel to support timely service and address member and guest needs.
- Develop familiarity with regular members’ dining preferences and communicate relevant information to the culinary team.
Food Safety and Kitchen Standards
- Maintain a clean, organized, and sanitary kitchen, including equipment, preparation areas, and storage spaces.
- Follow and reinforce proper food handling, temperature control, labeling, dating, storage, and stock rotation practices.
- Complete opening, closing, daily, and weekly checklists.
- Monitor equipment condition and promptly report maintenance or safety concerns.
- Maintain a clean, professional uniform and follow Club policies and operating procedures.
Inventory and Cost Control
- Assist with food ordering, receiving, inventory counts, and storage within established budgets and purchasing guidelines.
- Monitor product quality, inventory levels, portion control, and food waste.
- Use Jonas and other designated Club systems to support culinary operations and recordkeeping.
- Communicate product shortages, staffing needs, and operational concerns to the Executive Chef.
Requirements
Qualifications
- Progressive culinary experience, including supervisory or kitchen leadership experience.
- Previous Sous Chef experience preferred.
- Private club, luxury hospitality, resort, or comparable upscale dining experience preferred.
- Strong knowledge of culinary techniques, high-volume preparation, banquet production, and food presentation.
- Current ServSafe Manager certification required.
- Baking and pastry experience preferred.
- Ability to train employees, assign work, and coordinate multiple stations during busy service periods.
- Strong organization, communication, time-management, and problem-solving skills.
- Ability to read and follow recipes, calculate quantities, and maintain accurate production and inventory records.
- Familiarity with Jonas preferred; ability to learn and use required Club systems.
- Dependable transportation and reliable attendance.
- Successful completion of a background check.
Physical Requirements and Work Environment
- Ability to stand and walk for extended periods and frequently bend, reach, lift, and carry.
- Ability to lift and move items weighing up to 50 pounds, with assistance when needed.
- Ability to work safely around hot surfaces, sharp tools, commercial kitchen equipment, and wet or slippery surfaces.
- Ability to work in varying temperatures, including hot kitchens, refrigerated storage areas, and outdoor event settings.
- Ability to perform the essential functions of the position, with or without reasonable accommodation.
Compensation and Benefits
This is a full-time, salaried position with an employee benefits package.
Other Duties
This job description outlines the general responsibilities of the position and is not an exhaustive list of duties. Responsibilities may change based on operational needs.
Equal Opportunity Employer
Old Edwards Reserve at Lake Keowee is an equal opportunity employer committed to a workplace free from discrimination and harassment.
Sous Chef
Location: Sunset, SC
Department: Food & Beverage – Culinary
Employment Type: Full-time, salaried, with benefits
Reports To: Executive Chef
Regular Schedule: Wednesday–Sunday, 7 a.m.–5 p.m.; flexibility required for holidays, special events, and business needs.
Position Summary
The Sous Chef supports the Executive Chef in overseeing daily culinary operations across all dining outlets at Old Edwards Reserve at Lake Keowee. This hands-on leadership position coordinates breakfast and lunch service, banquet preparation, and other culinary needs while maintaining high standards of food quality, presentation, safety, and service.
The Sous Chef trains culinary staff, assigns stations, and works closely with front-of-house teams to deliver an exceptional dining experience for members and guests. This position consistently demonstrates the Club’s mission, values, and commitment to hospitality.
Essential Duties and Responsibilities
Culinary Operations
- Coordinate food preparation and service across all dining outlets, ensuring dishes meet established standards for quality, consistency, presentation, and timeliness.
- Lead breakfast and lunch preparation and support banquet, buffet, and special-event execution.
- Prepare and oversee station setup, service, and breakdown for hot and cold food stations.
- Assist the Executive Chef with menu development, seasonal offerings, and creative daily specials that reflect member preferences.
- Follow standardized recipes, portion guidelines, and preparation methods.
- Anticipate production needs and adjust preparation priorities based on reservations, event requirements, and service volume.
- Accommodate dietary restrictions and food allergies in accordance with established procedures.
- Assist with baking and pastry preparation as needed.
Team Leadership and Service
- Train and coach culinary employees in preparation techniques, station procedures, food safety, and presentation standards.
- Assign stations and daily preparation duties to support efficient kitchen operations.
- Provide clear direction during service and communicate changes, priorities, and special requests.
- Foster teamwork, accountability, professionalism, and a positive work environment.
- Coordinate with front-of-house personnel to support timely service and address member and guest needs.
- Develop familiarity with regular members’ dining preferences and communicate relevant information to the culinary team.
Food Safety and Kitchen Standards
- Maintain a clean, organized, and sanitary kitchen, including equipment, preparation areas, and storage spaces.
- Follow and reinforce proper food handling, temperature control, labeling, dating, storage, and stock rotation practices.
- Complete opening, closing, daily, and weekly checklists.
- Monitor equipment condition and promptly report maintenance or safety concerns.
- Maintain a clean, professional uniform and follow Club policies and operating procedures.
Inventory and Cost Control
- Assist with food ordering, receiving, inventory counts, and storage within established budgets and purchasing guidelines.
- Monitor product quality, inventory levels, portion control, and food waste.
- Use Jonas and other designated Club systems to support culinary operations and recordkeeping.
- Communicate product shortages, staffing needs, and operational concerns to the Executive Chef.
Requirements
Qualifications
- Progressive culinary experience, including supervisory or kitchen leadership experience.
- Previous Sous Chef experience preferred.
- Private club, luxury hospitality, resort, or comparable upscale dining experience preferred.
- Strong knowledge of culinary techniques, high-volume preparation, banquet production, and food presentation.
- Current ServSafe Manager certification required.
- Baking and pastry experience preferred.
- Ability to train employees, assign work, and coordinate multiple stations during busy service periods.
- Strong organization, communication, time-management, and problem-solving skills.
- Ability to read and follow recipes, calculate quantities, and maintain accurate production and inventory records.
- Familiarity with Jonas preferred; ability to learn and use required Club systems.
- Dependable transportation and reliable attendance.
- Successful completion of a background check.
Physical Requirements and Work Environment
- Ability to stand and walk for extended periods and frequently bend, reach, lift, and carry.
- Ability to lift and move items weighing up to 50 pounds, with assistance when needed.
- Ability to work safely around hot surfaces, sharp tools, commercial kitchen equipment, and wet or slippery surfaces.
- Ability to work in varying temperatures, including hot kitchens, refrigerated storage areas, and outdoor event settings.
- Ability to perform the essential functions of the position, with or without reasonable accommodation.
Compensation and Benefits
This is a full-time, salaried position with an employee benefits package.
Other Duties
This job description outlines the general responsibilities of the position and is not an exhaustive list of duties. Responsibilities may change based on operational needs.
Equal Opportunity Employer
Old Edwards Reserve at Lake Keowee is an equal opportunity employer committed to a workplace free from discrimination and harassment.
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Get Access To All JobsTips for Finding Visa Sponsorship as a Chef
Document your culinary credentials before applying
Compile proof of formal culinary training, certifications, and prior kitchen leadership roles before you approach any employer. H-2B visa employers filing for chef positions must justify the specialty need, and a clear credential package strengthens their DOL application on your behalf.
Target resorts and lodges with seasonal kitchen operations
Ski resorts, beach hotels, and summer camps run predictable off-peak closures that make them natural H-2B filers. These employers typically open recruitment six to nine months before their busy season, well ahead of DOL's certification deadlines.
Search verified H-2B employers on Migrate Mate
Use Migrate Mate to filter chef openings by employers with confirmed H-2B sponsorship history. This saves you from applying to restaurants that list 'visa assistance' vaguely but have never completed a DOL temporary labor certification for kitchen roles.
Confirm your role qualifies under the right SOC code
Your employer files the labor certification under a specific occupational code, and chef roles can fall under different SOC classifications. Check the O*NET profile for your actual job duties to confirm the employer is filing under the correct category before signing an offer.
Understand the cap timing before accepting an offer
The 33,000 summer-half visas open October 1 and the winter-half opens April 1. If your employer misses the filing window for your start date, USCIS will reject the petition. Confirm your employer has already submitted the DOL certification before you give notice at your current job.
Ask your employer about E-Verify enrollment upfront
Some states require H-2B employers to use E-Verify for employment eligibility verification. Confirm your employer is enrolled before your arrival, since gaps in that process can delay your ability to start work on the scheduled date.
Frequently Asked Questions
How do I find Chef jobs that offer H-2B visa sponsorship?
Migrate Mate is the most direct way to find chef positions with confirmed H-2B sponsorship. Unlike general job boards, Migrate Mate filters listings by employers with verified temporary labor certification history, so you're not wasting applications on kitchens that have never navigated the DOL filing process. Search by role and season to match your availability to open positions.
How does the H-2B annual cap affect my chances as a Chef applicant?
USCIS issues only 66,000 H-2B visas each fiscal year, split into two allotments of 33,000. Once a cap is hit, USCIS stops accepting petitions for that half-year period. Employers hiring for summer kitchen seasons must file early in the preceding winter. If your employer files late or the cap fills before your petition is processed, you'll need to wait for the next allocation cycle.
Does my culinary experience outside the U.S. count toward H-2B eligibility as a Chef?
Yes. H-2B eligibility doesn't require U.S. work history. What matters is that your employer demonstrates a legitimate temporary need for your skills and that you're from a country on the DOL-designated list of eligible nationalities. Foreign culinary credentials, training certificates, and documented kitchen leadership roles all support the employer's temporary labor certification filing with DOL.
Can my H-2B Chef job lead to a different visa status later?
H-2B is strictly a temporary, nonimmigrant classification with no direct path to permanent residency built in. You must maintain a residence abroad and demonstrate nonimmigrant intent. Some H-2B workers later pursue employer-sponsored immigrant visas through separate petitions, but that process is independent of H-2B and requires the employer to file entirely different paperwork with USCIS.