OPT Executive Chef Jobs
Executive Chef roles qualify for F-1 OPT when tied to a culinary arts, hospitality management, or food science degree. Most positions are at hotels, restaurant groups, and catering companies that regularly hire international talent. Your 12-month OPT window can extend to 36 months if your degree is STEM-adjacent, though most culinary programs are not.
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Get Access To All JobsCompensation Type: Yearly
Highgate Hotels:
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle.
Location:
The Joule Dallas, TX
Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.
Overview:
The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of loss prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Attend all meetings as required.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and Director of F&B to create and implement menus.
- Design and employee cafeteria rotating menu and oversee cafeteria operations.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Check all stations at the end of every shift for proper food storage and sanitation.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
- Prepare daily food production sheets.
- Cut meat, poultry, and seafood according to daily business.
Qualifications
- Two years of Sous Chef Level experience in a luxury hotel required.
- 5 years of progressive experience in a hotel or a related field.
- Culinary degree required.
- Banquet experience preferred.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Compensation Type: Yearly
Highgate Hotels:
Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle.
Location:
The Joule Dallas, TX
Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.
Overview:
The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities:
- Work with other F&B managers and keep them informed of F&B issues as they arise.
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
- Coordinate and monitor all phases of loss prevention in kitchen areas.
- Prepare and submit required reports in a timely manner.
- Monitor quality of all food product and presentation.
- Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans.
- Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry.
- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
- Respond to guest complaints in a timely manner.
- Ensure compliance with SOP’s in all outlets.
- Ensure compliance with requisition procedures.
- Attend all meetings as required.
- Conduct staff performance reviews in accordance with Highgate Hotel standards.
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
- Know and enforce all local health department sanitation laws.
- Work with the Executive Chef and Director of F&B to create and implement menus.
- Design and employee cafeteria rotating menu and oversee cafeteria operations.
- Assess food portion size, visual appeal, taste and temperature of items served.
- Check all stations at the end of every shift for proper food storage and sanitation.
- Review and approve weekly payroll.
- Check food purchases for proper ordering, quality and price structure.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
- Prepare daily food production sheets.
- Cut meat, poultry, and seafood according to daily business.
Qualifications
- Two years of Sous Chef Level experience in a luxury hotel required.
- 5 years of progressive experience in a hotel or a related field.
- Culinary degree required.
- Banquet experience preferred.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
See all 443+ OPT Executive Chef Jobs
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Get Access To All JobsTips for Finding OPT Sponsorship as an Executive Chef
Target hospitality groups over independent restaurants
Large hotel brands and multi-unit restaurant groups have dedicated HR teams familiar with OPT work authorization. Independent restaurants rarely have the infrastructure to support visa paperwork, making them a harder starting point for OPT students.
Lead with your EAD card, not your visa status
When applying, state that you have an Employment Authorization Document and are authorized to work in the U.S. immediately. Most culinary hiring managers respond to work authorization, not visa category names they may not recognize.
Align your degree field to your job duties explicitly
OPT requires your role to be directly related to your degree. In your cover letter, connect your culinary or hospitality degree to the specific responsibilities of the Executive Chef position, such as menu development, kitchen operations, and food costing.
Start your H-1B conversation before your OPT expires
Executive Chef roles can qualify as specialty occupations under H-1B visa if a bachelor's degree in culinary arts or hospitality is standard for the position. Raise this with employers at least nine months before your OPT end date to allow filing time.
Prioritize employers who have sponsored before
Search for restaurants, hotel brands, and food service companies with a history of filing H-1B or O-1 visa petitions. Prior sponsorship experience signals they understand the process and are willing to invest in international employees long term.
Use your OPT period to build measurable kitchen leadership results
Document cost reductions, revenue contributions, and team size under your management. Concrete metrics strengthen both your resume and any future visa petition that requires demonstrating the specialized nature of an Executive Chef role.
Executive Chef OPT: Frequently Asked Questions
Does an Executive Chef role qualify for F-1 OPT?
Yes, if the role directly relates to your degree field. A culinary arts, hospitality management, or food science degree supports OPT eligibility for Executive Chef positions. The job duties, including menu design, kitchen leadership, and food program oversight, must connect clearly to your academic training. Roles at hotels or large restaurant groups tend to draw the clearest degree-to-job line.
Can an Executive Chef role qualify as a specialty occupation for H-1B sponsorship?
It can, but it depends on how the employer structures the position. H-1B requires that a bachelor's degree in a specific field is the standard entry requirement for the role. An Executive Chef at a luxury hotel or corporate food service company, where a hospitality or culinary degree is genuinely required, has a stronger case than a role where experience alone is typically sufficient.
Where can I find Executive Chef jobs that are open to OPT students?
Migrate Mate lists Executive Chef and culinary leadership roles from employers familiar with OPT work authorization. Filtering by hospitality, food service, and hotel categories will surface the most relevant openings. Employers on Migrate Mate understand the EAD-based hiring process, which reduces the friction of explaining your status from scratch.
What happens to my OPT authorization if I leave an Executive Chef role?
You enter a 60-day unemployment grace period, during which you must secure a new position in a role related to your degree. Unemployment cannot exceed 90 days total across your entire OPT period. If you take on a new Executive Chef or culinary role within that window, you simply begin working under the same EAD. Notify your DSO promptly when your employment situation changes.
Is an Executive Chef role typically STEM OPT eligible?
Most culinary arts and hospitality management programs are not on the STEM Designated Degree Program list, so the 24-month STEM OPT extension does not apply to the majority of culinary graduates. Food science and nutrition degrees may qualify in some cases. Check your degree's CIP code against the official STEM list with your DSO to confirm before making plans based on a 36-month timeline.