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 JobsCreate Your Experience of a Lifetime!
Come work and play in the mountains! Whether it’s your first time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).
Job Benefits
- Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
- MORE employee discounts on lodging, food, gear, and mountain shuttles
- 401(k) Retirement Plan
- Employee Assistance Program
- Excellent training and professional development
Referral Program
Full Time roles are eligible for the above, plus:
- Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
- Free ski passes for dependents
- Critical Illness and Accident plans
Job Summary:
As Sous Chef at Helen’s, you will play a vital leadership role in the kitchen, helping to deliver high-quality, consistent food in a Fine dining, ever changing environment. Reporting to the General Manager, you will oversee and support the BOH Lead and kitchen staff while maintaining excellent standards of food safety, efficiency, and teamwork. The Chef de Cuisine is key to driving both guest satisfaction and team performance throughout the season.
Job Specifications:
- Starting Wage: $52,000.00 - $67,267.00
- Employment Type: Year Round
- Shift Type: Full Time hours available
- Minimum Age: At least 18 years of age
- Housing Availability: No
Job Responsibilities:
Kitchen Leadership & Team Support
- Oversee, support, and develop the Back of House (BOH) Lead, ensuring they are effectively managing daily kitchen operations.
- Train, coach, develop, and inspire line cooks, prep cooks, and dishwashers from a variety of backgrounds and experience levels to build skills, take ownership of their roles, and grow as contributing members of the team.
- Foster a positive, productive, and respectful kitchen culture aligned with Vail Resorts’ core values.
- Provide hands-on leadership during service and throughout kitchen prep and close-down.
- Assist General Manager in overseeing all outlet operations and staff.
Food Preparation & Execution
- Ensure timely, consistent, and high-quality food production in a quick service setting.
- Uphold Helen’s standards as well as brand standards for food presentation, quality, and portioning.
- Maintain operational efficiency during peak seasons and shoulder season.
- Plan and host group events as necessary.
Inventory, Ordering & Cost Management:
- Assist with inventory tracking and ordering of food and supplies.
- Monitor food waste, portion control, and kitchen organization to achieve food cost targets.
- Ensure proper storage, labeling, and rotation of products.
Safety & Sanitation:
- Enforce compliance with health department regulations and Vail Resorts' food safety standards.
- Ensure cleanliness and sanitation of all kitchen areas and equipment.
- Conduct regular cleaning schedules and safety checks.
Guest Experience:
- Collaborate with front-of-house teams to ensure smooth and efficient service.
- Uphold Helen’s commitment to exceptional guest experiences.
- Address guest feedback and support quality improvements.
Job Requirements:
- 2+ years of kitchen leadership experience (fine dining or high-volume preferred).
- Strong understanding of fast-paced kitchen operations and food safety.
- Ability to lead and inspire a diverse team.
- Excellent communication and organizational skills.
- Must be able to work flexible hours including weekends, holidays, and peak resort periods.
- Ability to lift up to 50 lbs and stand for extended periods.
- ServSafe or equivalent food safety certification preferred.
Skills & Competencies:
- Required: leadership and team-building
- High-volume kitchen production and efficiency
- Strong attention to quality and consistency
- Food safety and sanitation expertise
- Adaptability in dynamic, fast-changing environments
- Positive, solution-oriented mindset
- Strong work ethic and dependability
The expected pay range is $52,000.00 - $67,267.00. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.
Requisition ID 517641
Reference Date: 09/18/2026
Job Code Function: Back of House
Create Your Experience of a Lifetime!
Come work and play in the mountains! Whether it’s your first time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).
Job Benefits
- Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
- MORE employee discounts on lodging, food, gear, and mountain shuttles
- 401(k) Retirement Plan
- Employee Assistance Program
- Excellent training and professional development
Referral Program
Full Time roles are eligible for the above, plus:
- Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
- Free ski passes for dependents
- Critical Illness and Accident plans
Job Summary:
As Sous Chef at Helen’s, you will play a vital leadership role in the kitchen, helping to deliver high-quality, consistent food in a Fine dining, ever changing environment. Reporting to the General Manager, you will oversee and support the BOH Lead and kitchen staff while maintaining excellent standards of food safety, efficiency, and teamwork. The Chef de Cuisine is key to driving both guest satisfaction and team performance throughout the season.
Job Specifications:
- Starting Wage: $52,000.00 - $67,267.00
- Employment Type: Year Round
- Shift Type: Full Time hours available
- Minimum Age: At least 18 years of age
- Housing Availability: No
Job Responsibilities:
Kitchen Leadership & Team Support
- Oversee, support, and develop the Back of House (BOH) Lead, ensuring they are effectively managing daily kitchen operations.
- Train, coach, develop, and inspire line cooks, prep cooks, and dishwashers from a variety of backgrounds and experience levels to build skills, take ownership of their roles, and grow as contributing members of the team.
- Foster a positive, productive, and respectful kitchen culture aligned with Vail Resorts’ core values.
- Provide hands-on leadership during service and throughout kitchen prep and close-down.
- Assist General Manager in overseeing all outlet operations and staff.
Food Preparation & Execution
- Ensure timely, consistent, and high-quality food production in a quick service setting.
- Uphold Helen’s standards as well as brand standards for food presentation, quality, and portioning.
- Maintain operational efficiency during peak seasons and shoulder season.
- Plan and host group events as necessary.
Inventory, Ordering & Cost Management:
- Assist with inventory tracking and ordering of food and supplies.
- Monitor food waste, portion control, and kitchen organization to achieve food cost targets.
- Ensure proper storage, labeling, and rotation of products.
Safety & Sanitation:
- Enforce compliance with health department regulations and Vail Resorts' food safety standards.
- Ensure cleanliness and sanitation of all kitchen areas and equipment.
- Conduct regular cleaning schedules and safety checks.
Guest Experience:
- Collaborate with front-of-house teams to ensure smooth and efficient service.
- Uphold Helen’s commitment to exceptional guest experiences.
- Address guest feedback and support quality improvements.
Job Requirements:
- 2+ years of kitchen leadership experience (fine dining or high-volume preferred).
- Strong understanding of fast-paced kitchen operations and food safety.
- Ability to lead and inspire a diverse team.
- Excellent communication and organizational skills.
- Must be able to work flexible hours including weekends, holidays, and peak resort periods.
- Ability to lift up to 50 lbs and stand for extended periods.
- ServSafe or equivalent food safety certification preferred.
Skills & Competencies:
- Required: leadership and team-building
- High-volume kitchen production and efficiency
- Strong attention to quality and consistency
- Food safety and sanitation expertise
- Adaptability in dynamic, fast-changing environments
- Positive, solution-oriented mindset
- Strong work ethic and dependability
The expected pay range is $52,000.00 - $67,267.00. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.
Requisition ID 517641
Reference Date: 09/18/2026
Job Code Function: Back of House
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.