H-2B Visa Chef De Cuisine Jobs
Chef De Cuisine jobs with H-2B visa sponsorship are available at resorts, hotels, and seasonal dining operations across the United States. Employers must file a temporary labor certification with the DOL before sponsoring you, and the 66,000-visa annual cap means timing your application to the correct semiannual allotment is critical for a role this specialized.
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Get Access To All JobsCompensation Type: Yearly
Highgate Hotels:
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle.
Location:
The Joule Dallas, TX
Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.
Overview:
The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of loss prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Attend all meetings as required.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and Director of F&B to create and implement menus.
- Design and employee cafeteria rotating menu and oversee cafeteria operations.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Check all stations at the end of every shift for proper food storage and sanitation.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
- Prepare daily food production sheets.
- Cut meat, poultry, and seafood according to daily business.
Qualifications
- Two years of Sous Chef Level experience in a luxury hotel required.
- 5 years of progressive experience in a hotel or a related field.
- Culinary degree required.
- Banquet experience preferred.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Compensation Type: Yearly
Highgate Hotels:
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle.
Location:
The Joule Dallas, TX
Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.
Overview:
The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of loss prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Attend all meetings as required.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and Director of F&B to create and implement menus.
- Design and employee cafeteria rotating menu and oversee cafeteria operations.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Check all stations at the end of every shift for proper food storage and sanitation.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
- Prepare daily food production sheets.
- Cut meat, poultry, and seafood according to daily business.
Qualifications
- Two years of Sous Chef Level experience in a luxury hotel required.
- 5 years of progressive experience in a hotel or a related field.
- Culinary degree required.
- Banquet experience preferred.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
See all H-2B Visa Chef De Cuisine Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new H-2B Visa Chef De Cuisine Jobs.
Get Access To All JobsTips for Finding Chef De Cuisine Jobs
Document your culinary credentials before applying
Gather diplomas, apprenticeship certificates, and professional references that confirm your executive-level kitchen experience. H-2B visa petitions for Chef De Cuisine roles require the employer to justify why a U.S. worker can't fill the position, so your credentials directly support that case.
Target employers with seasonal dining operations
Ski resorts, beach hotels, and summer festival venues hire Chef De Cuisine staff on predictable seasonal cycles. These employers already understand the H-2B temporary labor certification process and are far more likely to have DOL-compliant job orders ready.
Search verified H-2B employers on Migrate Mate
Use Migrate Mate to filter Chef De Cuisine openings by employers with confirmed H-2B sponsorship history. That DOL Labor Condition Application data tells you which hospitality groups have actually navigated the certification process for culinary roles before.
Confirm the employer's recruitment attestation timeline
DOL requires employers to complete domestic recruitment before certifying a temporary labor need. Ask your prospective employer when they plan to file so you can verify the job order was posted correctly and your start date aligns with the certified employment period.
Align your application with the correct cap allotment
The 66,000 H-2B cap splits into two 33,000-visa allotments for October and April start dates. Chef De Cuisine roles at summer resorts fill from the April allotment quickly. If your employer misses that filing window, your start date shifts by a full season.
Verify your employer is registered with E-Verify
Some H-2B-dependent employers are required to use E-Verify for employment eligibility confirmation. Confirming this before you sign an offer prevents delays after your I-94 arrival record is issued and you're cleared to begin work in the kitchen.
Frequently Asked Questions
How do I find Chef De Cuisine jobs with H-2B visa sponsorship?
Migrate Mate is the recommended starting point. It surfaces Chef De Cuisine openings filtered specifically for employers with H-2B sponsorship history, drawing on DOL Labor Condition Application data. This saves you from applying to hospitality groups that list the title but have never navigated the temporary labor certification process required for H-2B hires.
Does the H-2B annual cap affect when I can start a Chef De Cuisine role?
Yes, directly. The 66,000-visa annual cap splits into two 33,000-visa allotments tied to October 1 and April 1 start dates. Most summer resort and hotel kitchen roles fall under the April allotment, which is heavily subscribed. If your employer's petition isn't filed before USCIS reaches the cap for that half, you'll need to wait until the next allotment cycle.
What does the H-2B labor certification process mean for my job offer?
Before USCIS can approve an H-2B petition for your role, your employer must obtain a temporary labor certification from the DOL confirming there aren't enough qualified U.S. workers available. This means your signed offer isn't the final step. The employer files the certification first, and your visa petition follows only after DOL approves the temporary labor need.
What experience level does an H-2B Chef De Cuisine position typically require?
H-2B sponsors filing for Chef De Cuisine roles must justify the specific skill level in the DOL job order. Most filings in hospitality require demonstrated executive kitchen management experience, including menu development and brigade supervision. Employers often ask for professional references and documentation of prior head chef or equivalent roles to satisfy the DOL's specificity requirements during recruitment attestation.