H-2B Visa Executive Chef Jobs
Executive Chef jobs with H-2B visa sponsorship are available at seasonal resorts, hotels, and hospitality venues across the U.S. Employers must secure DOL labor certification before filing, and the 66,000-visa annual cap fills fast, so timing your application to the correct winter or summer allocation matters.
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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.
See all 536+ H-2B Visa Executive Chef Jobs
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Get Access To All JobsTips for Finding Visa Sponsorship as an Executive Chef
Document your culinary credentials early
Gather diplomas, professional certifications, and employment letters that confirm your executive-level kitchen experience before you approach any employer. H-2B visa petitions require your employer to demonstrate your qualifications, so having a complete credential package ready shortens the filing timeline.
Use the OFLC Wage Search to benchmark your offer
Look up the prevailing wage for Executive Chef roles in the specific county where the job is located. Your employer must pay at least that wage in the Labor Condition Application, and knowing the figure before you negotiate protects you from underpayment.
Target employers with a documented seasonal operating pattern
H-2B certification requires the employer to prove temporary need, so ski resorts, beach hotels, and summer festival venues are your strongest targets. Properties that open and close on a fixed seasonal schedule already satisfy DOL's temporary-need standard, making your petition easier to certify.
Find H-2B sponsoring employers through Migrate Mate
Search Migrate Mate for Executive Chef roles filtered by H-2B visa sponsorship history. Seeing which employers have filed before helps you focus your outreach on kitchens already familiar with the DOL certification process rather than educating a first-time sponsor.
Confirm your employer files before the cap deadline
The 33,000-visa summer allocation and 33,000-visa winter allocation each open on specific DOL filing dates. Ask your prospective employer when they plan to submit their temporary labor certification and I-129 petition so your application lands before USCIS reaches the cap.
Verify your job description matches H-2B non-agricultural criteria
Executive Chef roles at food-service operations qualify under H-2B as a non-agricultural temporary position, but the job duties in your offer letter must align with O*NET's occupation profile for the role. Review that profile with your employer before the DOL certification is filed.
Frequently Asked Questions
How do I find Executive Chef jobs with H-2B visa sponsorship?
Migrate Mate lets you search Executive Chef openings filtered specifically for H-2B visa sponsorship, so you can focus on employers who have already committed to the DOL certification process. Reaching out to seasonal resorts, boutique hotels, and event-driven hospitality venues directly also works well because those employers rely on the H-2B program each year and understand the timeline.
How does the H-2B annual cap affect Executive Chef applicants?
USCIS issues no more than 66,000 H-2B visas per fiscal year, divided into two allocations of 33,000 each for the winter and summer seasons. Caps are regularly reached, sometimes within days of opening. Your employer must file the DOL temporary labor certification and then the I-129 petition early enough that USCIS receives it before the allocation closes for your target start date.
Does an Executive Chef role qualify as a specialty occupation under H-2B?
H-2B is not a specialty-occupation visa; it covers temporary non-agricultural workers in roles that do not require a U.S. bachelor's degree as a minimum entry requirement. Executive Chef positions qualify because the employer can demonstrate temporary or seasonal need for the role at that specific property, not because the position requires a degree in a specific academic field.
What documents does a sponsoring employer need to file an H-2B petition for an Executive Chef?
The employer must first obtain a temporary labor certification from DOL by filing through the FLAG system, advertising the position domestically, and proving no qualified U.S. workers are available. After certification, they file Form I-129 with USCIS along with your credential documentation, the certified labor certification, and evidence of the property's seasonal operating pattern.