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 JobsINTRODUCTION
Forty Acres is one of the most celebrated full-service restaurants across all of Boyne Resorts — and we're looking for the culinary leader who will help keep it that way. This isn't just a cooking job. It's an opportunity to shape a menu, develop a team, and leave your mark on the dining experience at one of Michigan's premier resort destinations. If you're a chef who leads from the front, sweats the details, and believes that Developing Great People is just as important as developing great food — we want to talk. This is a full-time, year-round role. As a Boyne Mountain team member, you'll enjoy ski passes, golf passes, waterpark passes, and discounts on food, beverages, retail, daycare, and much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment!
"Work Where You Love To Play!" at Boyne Mountain Resort.
Responsibilities
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Develop Great People - Lead, coach, and inspire your culinary team every shift — coordinating assignments, building skills, and creating a kitchen culture where people show up proud and ready to perform. You're not just managing cooks; you're developing the next generation of Boyne culinary talent.
-
Excellence in Execution - Oversee the day-to-day operations of the kitchen with precision — monitoring food, labor, and overhead costs daily; maintaining par levels; managing inventory, scheduling, payroll, and purchasing. When the restaurant is full and the tickets are flying, your team is ready because you prepared them.
-
Long-Term Thinking - Develop and evolve menus with a thoughtful eye on guest trends, seasonal availability, cost analysis, and the long-term reputation of Forty Acres. Establish and enforce nutrition and sanitation standards that protect our guests and our team for the long haul.
-
Attitude is Everything - Set the tone in the kitchen. A high-volume, full-service restaurant demands composure under pressure, a can-do spirit, and a leader who makes the hard moments look manageable. Your attitude is the thermostat for the entire back-of-house.
-
Serve First - Collaborate with front-of-house staff, meet with guests and client groups as needed, and resolve menu or service inconsistencies quickly and professionally. The guest experience starts in your kitchen.
-
Monitor guest counts relative to weather conditions, special events, and seasonal business flow to ensure smart, adaptive food and labor decisions.
-
Ensure proper utilization of all food products and supplies, minimizing waste while maintaining quality.
-
Adhere to and communicate all company and departmental policies and procedures, ensuring consistent application across the team.
-
Maintain current ServSafe food and alcohol certification.
QUALIFICATIONS
-
You have a two-year culinary degree and three to five years of progressive kitchen leadership experience — or an equivalent combination of education and real-world experience that's made you the chef you are today.
-
You hold a current ServSafe food and alcohol certification, or are ready to obtain one upon hire.
-
You're comfortable with the business side of the kitchen — food cost analysis, Excel spreadsheets, internet ordering systems, and the financial discipline that separates a great restaurant from a good-but-unsustainable one.
-
You're available to work days, evenings, weekends, and holidays. A resort kitchen runs when the guests are here — and you wouldn't have it any other way.
-
You lead with positivity. You know that a kitchen's culture starts at the top, and you take that responsibility seriously.
INTRODUCTION
Forty Acres is one of the most celebrated full-service restaurants across all of Boyne Resorts — and we're looking for the culinary leader who will help keep it that way. This isn't just a cooking job. It's an opportunity to shape a menu, develop a team, and leave your mark on the dining experience at one of Michigan's premier resort destinations. If you're a chef who leads from the front, sweats the details, and believes that Developing Great People is just as important as developing great food — we want to talk. This is a full-time, year-round role. As a Boyne Mountain team member, you'll enjoy ski passes, golf passes, waterpark passes, and discounts on food, beverages, retail, daycare, and much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment!
"Work Where You Love To Play!" at Boyne Mountain Resort.
Responsibilities
-
Develop Great People - Lead, coach, and inspire your culinary team every shift — coordinating assignments, building skills, and creating a kitchen culture where people show up proud and ready to perform. You're not just managing cooks; you're developing the next generation of Boyne culinary talent.
-
Excellence in Execution - Oversee the day-to-day operations of the kitchen with precision — monitoring food, labor, and overhead costs daily; maintaining par levels; managing inventory, scheduling, payroll, and purchasing. When the restaurant is full and the tickets are flying, your team is ready because you prepared them.
-
Long-Term Thinking - Develop and evolve menus with a thoughtful eye on guest trends, seasonal availability, cost analysis, and the long-term reputation of Forty Acres. Establish and enforce nutrition and sanitation standards that protect our guests and our team for the long haul.
-
Attitude is Everything - Set the tone in the kitchen. A high-volume, full-service restaurant demands composure under pressure, a can-do spirit, and a leader who makes the hard moments look manageable. Your attitude is the thermostat for the entire back-of-house.
-
Serve First - Collaborate with front-of-house staff, meet with guests and client groups as needed, and resolve menu or service inconsistencies quickly and professionally. The guest experience starts in your kitchen.
-
Monitor guest counts relative to weather conditions, special events, and seasonal business flow to ensure smart, adaptive food and labor decisions.
-
Ensure proper utilization of all food products and supplies, minimizing waste while maintaining quality.
-
Adhere to and communicate all company and departmental policies and procedures, ensuring consistent application across the team.
-
Maintain current ServSafe food and alcohol certification.
QUALIFICATIONS
-
You have a two-year culinary degree and three to five years of progressive kitchen leadership experience — or an equivalent combination of education and real-world experience that's made you the chef you are today.
-
You hold a current ServSafe food and alcohol certification, or are ready to obtain one upon hire.
-
You're comfortable with the business side of the kitchen — food cost analysis, Excel spreadsheets, internet ordering systems, and the financial discipline that separates a great restaurant from a good-but-unsustainable one.
-
You're available to work days, evenings, weekends, and holidays. A resort kitchen runs when the guests are here — and you wouldn't have it any other way.
-
You lead with positivity. You know that a kitchen's culture starts at the top, and you take that responsibility seriously.
See all 40+ Chef De Cuisine jobs
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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.
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