OPT Kitchen Designer Jobs
Kitchen Designer jobs are a strong fit for F-1 OPT students with degrees in interior design, architecture, or industrial design. Most roles qualify as specialty occupations for H-1B visa sponsorship, and your 12-month OPT window, extendable to 36 months on STEM OPT, gives employers enough runway to sponsor you.
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Get Access To All JobsSous Chef (Kitchen Manager) Three Leaf Catering
Notre Dame, IN, United States
Full-time
VP-UOES-Hospitality & Dining
M1
Company Description
The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!
Job Description
The Sous Chef within Three Leaf Catering is responsible for leading and executing a diverse, high-volume catering program that spans catering events, retail cafe production, action stations, athletic events, tailgates, weddings, University Presidential events, formal galas, casual buffets and more. This role requires a hands-on culinary leader who thrives in a fast-paced, constantly evolving environment where adaptability, precision, and creativity are essential.
Success in this role requires the ability to seamlessly transition between day-to-day production and elevated event execution while maintaining exceptional standards of quality, presentation, and hospitality across all service formats. The Sous Chef must be highly versatile-equally comfortable producing for a satellite cafe, leading a live action station, or executing refined plated service for high-profile events.
This position plays a critical role in shaping the guest experience and requires strong collaboration, real-time problem-solving, and the ability to pivot quickly in response to changing menus, client expectations, and event conditions.
Key Responsibilities & Time Allocation
35% - Culinary Execution & Event Production
Lead hands-on food production across all catering formats, including daily cafe offerings, action stations, and high-end events. Execute menus with precision while maintaining the flexibility to adjust in real time based on event flow, client needs, and service demands. Ensure consistent quality, presentation, and timing across multiple simultaneous service channels.
25% - Event Execution & On-Site Leadership
Oversee and actively participate in on-site catering events, including athletic functions, tailgates, weddings, galas, and presidential-level service. Lead event setup, execution, and breakdown while maintaining composure and high standards in dynamic, high-pressure environments. Serve as a visible culinary leader during service.
15% - Team Leadership & Development
Direct and support culinary staff and event teams, setting clear expectations and reinforcing accountability. Provide hands-on coaching and training, particularly in event execution, plating, and service coordination. Foster a flexible, solutions-oriented team culture.
15% - Operations, Logistics & Production Planning
Coordinate production schedules across multiple service streams, ensuring alignment with event timelines and cafe operations. Manage inventory, ordering, and prep allocation to support varied menus and fluctuating demand. Anticipate needs and adjust plans proactively.
10% - Food Safety, Sanitation & Quality Control
Maintain strict adherence to all food safety and sanitation standards across kitchen and off-site environments. Ensure proper handling, transport, and service practices, keeping all operations clean, organized, and inspection-ready.
Qualifications
Required
- Education: Associate's or Bachelor's degree in Culinary Arts (or a related field) or equivalent professional experience.
- Experience: Minimum of 3-5 years of progressive culinary experience in high-volume food service environments.
- Leadership: Demonstrated experience leading teams in a kitchen or production setting.
- Knowledge: Expert-level understanding of food safety, sanitation, and production systems.
Preferred
- Certification: American Culinary Federation (ACF) certification - Certified Sous Chef (CSC).
- Environment: Experience in collegiate or institutional dining environments.
- Scope: Experience supporting large-scale, multi-station service models.
Core Competencies
- Excellence in culinary execution and consistency.
- Strong team leadership and professional accountability.
- Operational efficiency and organizational mastery.
- Adaptability in high-volume, fast-paced environments.
- Deep commitment to hospitality and the student experience.
Work Environment
This is a back-of-house (BOH) position operating within a fast-paced, high-volume residential dining environment. The role requires flexibility, including availability for evenings, weekends, and peak service periods aligned with the University academic calendar.
Additional Information
Annual salary starting at: $55,000
Commensurate with Experience
The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.
To apply, visit https://jobs.smartrecruiters.com/UniversityOfNotreDame/3743990012975917-sous-chef-kitchen-manager-three-leaf-catering
jeid-0bd73366a029f44680c57757e2bd224b
Sous Chef (Kitchen Manager) Three Leaf Catering
Notre Dame, IN, United States
Full-time
VP-UOES-Hospitality & Dining
M1
Company Description
The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!
Job Description
The Sous Chef within Three Leaf Catering is responsible for leading and executing a diverse, high-volume catering program that spans catering events, retail cafe production, action stations, athletic events, tailgates, weddings, University Presidential events, formal galas, casual buffets and more. This role requires a hands-on culinary leader who thrives in a fast-paced, constantly evolving environment where adaptability, precision, and creativity are essential.
Success in this role requires the ability to seamlessly transition between day-to-day production and elevated event execution while maintaining exceptional standards of quality, presentation, and hospitality across all service formats. The Sous Chef must be highly versatile-equally comfortable producing for a satellite cafe, leading a live action station, or executing refined plated service for high-profile events.
This position plays a critical role in shaping the guest experience and requires strong collaboration, real-time problem-solving, and the ability to pivot quickly in response to changing menus, client expectations, and event conditions.
Key Responsibilities & Time Allocation
35% - Culinary Execution & Event Production
Lead hands-on food production across all catering formats, including daily cafe offerings, action stations, and high-end events. Execute menus with precision while maintaining the flexibility to adjust in real time based on event flow, client needs, and service demands. Ensure consistent quality, presentation, and timing across multiple simultaneous service channels.
25% - Event Execution & On-Site Leadership
Oversee and actively participate in on-site catering events, including athletic functions, tailgates, weddings, galas, and presidential-level service. Lead event setup, execution, and breakdown while maintaining composure and high standards in dynamic, high-pressure environments. Serve as a visible culinary leader during service.
15% - Team Leadership & Development
Direct and support culinary staff and event teams, setting clear expectations and reinforcing accountability. Provide hands-on coaching and training, particularly in event execution, plating, and service coordination. Foster a flexible, solutions-oriented team culture.
15% - Operations, Logistics & Production Planning
Coordinate production schedules across multiple service streams, ensuring alignment with event timelines and cafe operations. Manage inventory, ordering, and prep allocation to support varied menus and fluctuating demand. Anticipate needs and adjust plans proactively.
10% - Food Safety, Sanitation & Quality Control
Maintain strict adherence to all food safety and sanitation standards across kitchen and off-site environments. Ensure proper handling, transport, and service practices, keeping all operations clean, organized, and inspection-ready.
Qualifications
Required
- Education: Associate's or Bachelor's degree in Culinary Arts (or a related field) or equivalent professional experience.
- Experience: Minimum of 3-5 years of progressive culinary experience in high-volume food service environments.
- Leadership: Demonstrated experience leading teams in a kitchen or production setting.
- Knowledge: Expert-level understanding of food safety, sanitation, and production systems.
Preferred
- Certification: American Culinary Federation (ACF) certification - Certified Sous Chef (CSC).
- Environment: Experience in collegiate or institutional dining environments.
- Scope: Experience supporting large-scale, multi-station service models.
Core Competencies
- Excellence in culinary execution and consistency.
- Strong team leadership and professional accountability.
- Operational efficiency and organizational mastery.
- Adaptability in high-volume, fast-paced environments.
- Deep commitment to hospitality and the student experience.
Work Environment
This is a back-of-house (BOH) position operating within a fast-paced, high-volume residential dining environment. The role requires flexibility, including availability for evenings, weekends, and peak service periods aligned with the University academic calendar.
Additional Information
Annual salary starting at: $55,000
Commensurate with Experience
The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.
To apply, visit https://jobs.smartrecruiters.com/UniversityOfNotreDame/3743990012975917-sous-chef-kitchen-manager-three-leaf-catering
jeid-0bd73366a029f44680c57757e2bd224b
See all 71+ OPT Kitchen Designer Jobs
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Get Access To All JobsTips for Finding OPT Sponsorship as a Kitchen Designer
Target firms that regularly sponsor designers
Large kitchen and bath retailers, architecture firms, and home improvement companies are the most likely sponsors. Smaller boutique studios rarely have the HR infrastructure to navigate H-1B visa petitions, so prioritize employers with established international hiring.
Frame your portfolio around measurable outcomes
Employers sponsoring OPT students take on additional risk and cost. A portfolio showing project completions, client retention, or revenue-generating designs makes the sponsorship investment easier to justify to hiring managers and decision-makers.
Know your OPT end date before every interview
Kitchen Designer roles often involve long project cycles of six to eighteen months. If your OPT expires mid-project, address it proactively. Showing awareness of your timeline signals professionalism and makes the conversation about sponsorship easier.
Get comfortable explaining specialty occupation status
Kitchen Designer qualifies as a specialty occupation when the role requires applied design knowledge from a formal degree. Be ready to explain this to employers unfamiliar with H-1B, using your coursework and job duties as the connection.
Ask about sponsorship before accepting an offer
Waiting until after an offer to raise the sponsorship question wastes time for both sides. Confirm the employer has sponsored before, or is open to it, during the final interview stage before you begin negotiating terms.
Highlight software skills that are difficult to replace locally
Proficiency in AutoCAD, 2020 Design, or Chief Architect strengthens your case for sponsorship. Employers weighing visa costs against hiring domestically are more likely to sponsor when your technical skills are specialized and not easily found locally.
Kitchen Designer OPT: Frequently Asked Questions
Does a Kitchen Designer role qualify for OPT work authorization?
Yes, Kitchen Designer roles typically qualify for OPT as long as the position is directly related to your degree field, such as interior design, architecture, or industrial design. Your employer does not need to file any paperwork for OPT. USCIS requires only that the job aligns with your major, so document how your duties connect to your coursework.
Can I work as a Kitchen Designer on STEM OPT?
You can qualify for STEM OPT as a Kitchen Designer if your degree is in a STEM-designated field. Interior design programs vary, but degrees in architecture, industrial design, or design engineering often carry a STEM CIP code. Check your degree's CIP code with your DSO before applying for the 24-month STEM extension, since not all design degrees qualify.
How do I find Kitchen Designer employers who sponsor H-1B visas?
Migrate Mate is the most efficient way to find Kitchen Designer jobs at employers with a history of visa sponsorship. Large national retailers in the kitchen and bath space, full-service architecture firms, and high-volume home renovation companies are the most active sponsors. Filtering by sponsorship history early in your search saves significant time compared to applying broadly and asking later.
Will employers view my OPT status as a disadvantage for design roles?
Some employers are unfamiliar with OPT and assume it creates immediate complications, but that's rarely true for the 12-month standard period. The most effective approach is to lead with your portfolio and technical skills, then address your authorization status clearly when asked. Employers who have sponsored designers before will not be deterred by a strong candidate on OPT.
What happens to my Kitchen Designer job if my OPT expires before H-1B is approved?
If your employer files an H-1B petition before your OPT expires and you have a valid EAD, a timely-filed petition typically provides a cap-gap period that extends your work authorization through September 30 of that year. Your employer should file as early as April 1 for the October 1 start date. Coordinate closely with your DSO and the employer's immigration attorney to avoid any gap.