H-2B Visa Sous Chef Jobs
Sous Chef jobs with H-2B visa sponsorship are concentrated in seasonal resort kitchens, cruise-adjacent hospitality venues, and summer destination restaurants that ramp up staffing between April and September. Employers must obtain DOL temporary labor certification before filing with USCIS, and the 66,000-visa annual cap fills quickly, so timing your application to the semi-annual release dates is critical.
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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 81+ H-2B Visa Sous Chef Jobs
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Get Access To All JobsTips for Finding Visa Sponsorship as a Sous Chef
Translate your culinary credentials into U.S. equivalents
Foreign culinary diplomas and apprenticeship certificates aren't automatically recognized stateside. Get your credentials evaluated by a NACES-member agency before applying so your employer's H-2B visa petition reflects verified qualifications that satisfy DOL's temporary labor certification documentation requirements.
Target resorts with proven H-2B filing history
Search for Sous Chef roles at seasonal resorts, ski lodges, and summer camps that have filed H-2B petitions in prior years. Repeat filers already understand the DOL process, which shortens your onboarding timeline and reduces the risk of a first-time employer error derailing your petition.
Search verified H-2B employers on Migrate Mate
Use Migrate Mate to find Sous Chef openings filtered by employers with documented H-2B sponsorship history. This cuts out hospitality listings where visa support is ambiguous and connects you directly to kitchens that have navigated the DOL certification process before.
Confirm your start date aligns with cap release windows
USCIS splits the 66,000 H-2B annual cap into winter and summer halves, and both fill fast. Your employer must file no earlier than 90 days before your employment start date, so coordinate your agreed start date to align with the correct cap half and avoid losing your slot.
Request a prevailing wage determination before negotiating pay
Your employer's DOL-certified wage must meet the prevailing wage for Sous Chef roles in your work location. Check the OFLC Wage Search before any offer discussion so you understand the minimum your employer is legally required to pay and can negotiate accurately above that floor.
Clarify your culinary specialization in the job order
DOL's temporary labor certification requires a specific job description. If you specialize in pastry, garde manger, or a particular cuisine, make sure those details appear in the official job order. A vague description can invite RFEs and weaken your employer's case for needing a foreign national.
Frequently Asked Questions
How do I find Sous Chef jobs with H-2B visa sponsorship?
Migrate Mate is the recommended way to search. It surfaces Sous Chef openings filtered specifically by employers with H-2B sponsorship history, so you're not wading through hospitality listings where visa support is unstated or uncertain. Focus your search on seasonal resorts, destination restaurants, and summer camp food service operations, which are the employer types most likely to hold active DOL temporary labor certifications for kitchen roles.
How does the H-2B annual cap affect Sous Chef applicants?
USCIS caps H-2B visas at 66,000 per fiscal year, split into two halves of 33,000 each for workers starting before and after April 1. Both halves routinely reach capacity shortly after the filing window opens. Your employer can file no more than 90 days before your employment start date, so aligning your start date with the correct cap half and filing promptly is essential to securing a visa number before the cap closes.
Can a Sous Chef role qualify for H-2B if it's year-round at a hotel?
No. H-2B requires the employer's need to be genuinely temporary, meaning seasonal, peak-load, intermittent, or a one-time occurrence. A hotel that staffs a Sous Chef position year-round cannot qualify that role for H-2B. Sponsoring employers must demonstrate to DOL that the need for the position is tied to a predictable seasonal cycle, not ongoing operational demand.
What documents should I prepare before a seasonal kitchen employer files my H-2B petition?
Gather your culinary diplomas, apprenticeship certificates, or trade school transcripts and have them evaluated by a NACES-member credential evaluation service if they're from outside the U.S. Also prepare a detailed employment history showing prior seasonal kitchen roles, references from past employers, and a valid passport with at least six months of remaining validity beyond your intended work period. Your employer will need these to support the I-129 petition filed with USCIS.