H-2B Visa Chef De Partie Jobs
Chef De Partie jobs with H-2B visa sponsorship are available at seasonal resorts, ski lodges, and hospitality groups that rely on temporary foreign kitchen staff each season. Employers must file a DOL temporary labor certification before sponsoring you, and the 66,000-visa annual cap means timing your application early is critical.
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Get Access To All JobsINTRODUCTION
This role will be located at one of Discovery Land Company’s locations: Troubadour Golf & Field Club set outside of Nashville, Tennessee.
Troubadour Golf & Field Club is seeking a Chef de Partie to join the Food and Beverage Culinary Department.
The Chef de Partie will be involved in the success of our restaurant outlets, bringing extensive experience and passionate mindset about food, beverage, and the art of hospitality. The Chef de Partie will lead by example for all other cooks in the kitchen team, and oversee duties of the rest of the kitchen team. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.
Full Time Hourly Position. Hourly Rate from $25-$28 per hour.
KEY RESPONSIBILITIES
- Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
- Ability to organize and lead a team of cooks by assigning specific duties.
- Works very closely with the Floor Steward to keep kitchen areas clean and orderly.
- Responsible for the quality of all food items prepared in the kitchen and ensures standard recipes are being followed on a consistent basis.
- Consistently checks food for taste, temperature and visual appeal.
- Ensuring all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Sous Chef and Director of Culinary.
- Ensure all cooks work according to HACCP standard.
- Assures spoiled or damaged serving utensils are not used. Watch particularly for cracked or chipped china, glassware, and educated staff to abide by this rule. Par levels of equipment are to be kept up to date.
- Prevent the use of contaminated products in any phase of food preparation.
- All government, safety, health, and security standards are complied through the department at all times.
- Maintains maintenance of all equipment located in the area he/she supervises. Notifies management as necessary.
- Maintains a clean and well-groomed appearance, in compliance with departmental and company dress code standards.
- Any other duties as assigned.
QUALIFICATIONS
- 2 – 4 years of full-service restaurant experience as a lead Line Cook or relevant position strongly preferred.
- Culinary Degree/Certification(s) or relevant on job experience recommended.
- Advanced knife skill set.
- Farm-to-table experience highly preferred.
ADDITIONAL REQUIREMENTS
- Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
- Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
- Ability to work in a team environment.
- Ability to stay calm and focused during the busiest of times.
- Ability to work a flexible schedule, including evenings, weekends, and holidays, and a shift greater than eight (8) hours in length.
- Ability to read, write, speak, and understand English; additional languages preferred.
- Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.
BENEFITS
- Competitive Pay or Wage Range (only based on state/region laws)
- Medical, Dental, and Vision Benefits (Full-Time Year Round Only)
- 401k Contribution (Full-Time Year Round Only)
- Paid Time Off and Paid Holidays (Full-Time Year Round Only)
- Employee Meals, Referral Incentives, and Recognition Programs
- Holiday Pay
- Professional development and upward mobility opportunities
- Work-Family Culture
About us
Troubadour Golf & Field Club is a private community, conveniently located just 30 miles south of downtown Nashville. Set on 980 acres, Troubadour features 375 residences; an 18-hole Tom Fazio-designed championship golf course; a multi-sport complex; an organic farm and world-class restaurants; private recording studios; music venues; and wellness facilities. At Troubadour, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse communities and provide the highest level of service that contributes to the creation of unforgettable experiences.
Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world.
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INTRODUCTION
This role will be located at one of Discovery Land Company’s locations: Troubadour Golf & Field Club set outside of Nashville, Tennessee.
Troubadour Golf & Field Club is seeking a Chef de Partie to join the Food and Beverage Culinary Department.
The Chef de Partie will be involved in the success of our restaurant outlets, bringing extensive experience and passionate mindset about food, beverage, and the art of hospitality. The Chef de Partie will lead by example for all other cooks in the kitchen team, and oversee duties of the rest of the kitchen team. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.
Full Time Hourly Position. Hourly Rate from $25-$28 per hour.
KEY RESPONSIBILITIES
- Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
- Ability to organize and lead a team of cooks by assigning specific duties.
- Works very closely with the Floor Steward to keep kitchen areas clean and orderly.
- Responsible for the quality of all food items prepared in the kitchen and ensures standard recipes are being followed on a consistent basis.
- Consistently checks food for taste, temperature and visual appeal.
- Ensuring all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Sous Chef and Director of Culinary.
- Ensure all cooks work according to HACCP standard.
- Assures spoiled or damaged serving utensils are not used. Watch particularly for cracked or chipped china, glassware, and educated staff to abide by this rule. Par levels of equipment are to be kept up to date.
- Prevent the use of contaminated products in any phase of food preparation.
- All government, safety, health, and security standards are complied through the department at all times.
- Maintains maintenance of all equipment located in the area he/she supervises. Notifies management as necessary.
- Maintains a clean and well-groomed appearance, in compliance with departmental and company dress code standards.
- Any other duties as assigned.
QUALIFICATIONS
- 2 – 4 years of full-service restaurant experience as a lead Line Cook or relevant position strongly preferred.
- Culinary Degree/Certification(s) or relevant on job experience recommended.
- Advanced knife skill set.
- Farm-to-table experience highly preferred.
ADDITIONAL REQUIREMENTS
- Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
- Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
- Ability to work in a team environment.
- Ability to stay calm and focused during the busiest of times.
- Ability to work a flexible schedule, including evenings, weekends, and holidays, and a shift greater than eight (8) hours in length.
- Ability to read, write, speak, and understand English; additional languages preferred.
- Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.
BENEFITS
- Competitive Pay or Wage Range (only based on state/region laws)
- Medical, Dental, and Vision Benefits (Full-Time Year Round Only)
- 401k Contribution (Full-Time Year Round Only)
- Paid Time Off and Paid Holidays (Full-Time Year Round Only)
- Employee Meals, Referral Incentives, and Recognition Programs
- Holiday Pay
- Professional development and upward mobility opportunities
- Work-Family Culture
About us
Troubadour Golf & Field Club is a private community, conveniently located just 30 miles south of downtown Nashville. Set on 980 acres, Troubadour features 375 residences; an 18-hole Tom Fazio-designed championship golf course; a multi-sport complex; an organic farm and world-class restaurants; private recording studios; music venues; and wellness facilities. At Troubadour, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse communities and provide the highest level of service that contributes to the creation of unforgettable experiences.
Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world.
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Get Access To All JobsTips for Finding Chef De Partie Jobs
Verify your culinary credentials match U.S. standards
H-2B visa officers assess whether your Chef De Partie experience is genuinely temporary and skilled. Gather employment letters, kitchen brigade charts showing your station responsibilities, and any culinary diplomas before approaching employers.
Target employers with seasonal staffing patterns
Resorts, cruise lines, and event caterers that operate on fixed seasonal calendars are the most reliable H-2B sponsors. Their DOL filings reflect recurring seasonal need, which is exactly what the temporary labor certification requires.
Search verified H-2B employers on Migrate Mate
Migrate Mate filters Chef De Partie listings by employers with active H-2B filing history, so you're not guessing which kitchens actually sponsor. Use it to identify roles before the cap fills in the first half of the fiscal year.
Apply before the winter cap opens in October
The 66,000 annual H-2B cap splits into two 33,000-visa halves. Start-dates between October 1 and March 31 fall under the winter allocation, which fills fast. Confirm your employer has filed the DOL labor certification at least 60 days before your intended start.
Confirm the employer has filed an approved job order
Before signing any offer, ask whether the employer has received DOL certification for the Chef De Partie position. A signed contract with no certified labor application cannot support your H-2B petition to USCIS.
Cross-check your offered wage against the OFLC Wage Search
DOL requires H-2B employers to pay the prevailing wage for your occupation and work location. Look up the Chef De Partie SOC code in the OFLC Wage Search yourself so you know whether the offer meets the legal minimum before accepting.
Frequently Asked Questions
Where can I find Chef De Partie jobs that offer H-2B visa sponsorship?
Migrate Mate is the recommended starting point. It surfaces Chef De Partie listings from employers with verified H-2B filing history, so you can focus on kitchens that have actually gone through the DOL labor certification process before. Seasonal resort groups and lodge operators are the most consistent sponsors, particularly for summer and winter staffing cycles.
How does the H-2B annual cap affect my Chef De Partie application?
USCIS limits H-2B approvals to 66,000 visas per fiscal year, split evenly between winter and summer halves. Once a half-cap fills, USCIS stops accepting petitions for that period. Your employer must time the DOL labor certification filing strategically, and you should confirm their intended start date falls within an uncapped allocation window well before the season begins.
Does my culinary experience abroad count toward H-2B eligibility as a Chef De Partie?
Yes, but your employer must document why the position requires a skilled Chef De Partie and why U.S. workers are unavailable for the role. Foreign culinary experience supports this argument when your employment letters specify your station responsibilities, brigade rank, and the type of cuisine or service volume you managed.
Can I switch employers or kitchens while on an H-2B visa?
H-2B status is employer-specific. If you want to work for a different restaurant or resort, the new employer must file a separate petition with USCIS and obtain its own DOL labor certification for the Chef De Partie role. You can't simply transfer your existing status to a new sponsor without completing that process first.
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