OPT Sous Chef Jobs
Sous Chef jobs on OPT are available at restaurants, hotels, and food service operations that sponsor H-1B visa or permanent residency for culinary professionals. Your 12-month OPT window (or 24-month STEM extension if your degree qualifies) gives employers time to evaluate you before committing to long-term sponsorship.
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Get Access To All JobsINTRODUCTION
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Position Summary
The Concessions Sous Chef is a key member of the culinary team at Benchmark International Arena, responsible for assisting the Executive Chef in overseeing all aspects of food production and service within the concessions operations. This role requires a passionate and experienced culinary professional with strong leadership skills, attention to detail, and the ability to thrive in a fast-paced, high-volume environment. The Concessions Sous Chef will oversee daily kitchen operations, manage culinary staff, maintain food quality and consistency, and ensure efficient food production and service throughout all concession stands and kitchens.
This role pays an annual salary of $72,000 – $80,000 and is bonus eligible. Benefits for Full-Time Roles: Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until February 5, 2026.
ABOUT THE VENUE
From 2011 to 2013, Benchmark International Arena had more than $62 million in improvements that have clearly revolutionized the industry and made it the premier entertainment venue in the state of Florida.
With a wide array of venues throughout the United States, it can be difficult to find one that distinguishes itself from the others. That is not the case with the renovated Benchmark International Arena, Florida's premier entertainment venue and home of the three-time Stanley Cup champion, the Tampa Bay Lightning.
Boasting unique features like lightning-throwing Tesla coils, the 11,000-square-foot Budweiser Biergarten with incredible views of the city and a massive five-manual, 105-rank digital pipe organ, Amalie Arena consistently ranks among the very best venues in the United States. The best part? This is only the beginning.
Responsibilities:
- Provides a two-way line of communication between back-of-house (BOH) and front-of-house (FOH) teams during events, ensuring efficient food production and timely service.
- Enforces food safety, sanitation, and quality standards throughout all concession kitchens and service areas.
- Establishes kitchen guidelines and ensures they are consistently followed by all culinary staff.
- Responsible for achieving food quality, labor, and operational goals established by the General Manager and Executive Chef.
- Maintains proper inventory controls, monitors product usage, and minimizes food waste.
- Coordinates with the Lead Steward to ensure kitchen equipment is properly maintained and concession stands are prepared for events.
- Approaches all interactions with guests and employees in a friendly, professional, and service-oriented manner.
- Complies with all OVG standards, policies, and regulations to promote safe and efficient facility operations.
- Maintains a thorough working knowledge of concession menus, recipes, food preparation techniques, and presentation standards.
- Assists in controlling operating costs by maintaining food costs within budgeted guidelines established by the Executive Chef.
- Ensures all food products, ingredients, and concession stations are prepared before events to support timely and efficient service.
- Manages and assists with food preparation to ensure consistent quality, proper portioning, and adherence to established recipes and standards.
- Coordinates food production schedules with event timelines and anticipated concession demand to ensure adequate product availability throughout each event.
- Maintains the "Clean as You Go" policy and ensures kitchen sanitation schedules are followed. Keeps all storage areas organized, clean, and orderly.
- Manages and assists with the breakdown and cleaning of concession kitchens, stands, and production lines, ensuring proper food storage and equipment handling in accordance with HACCP guidelines.
- Manages, trains, and coordinates kitchen staff to ensure efficient workflow, productivity, and adherence to food safety and quality standards.
- Monitors food preparation, product availability, and service execution during events, making adjustments as needed to meet operational demands.
- Ensures compliance with local health codes, sanitation requirements, and applicable food safety regulations.
- Performs other duties as assigned.
- Carries out management responsibilities in accordance with OVG policies and applicable laws.
QUALIFICATIONS
- 3–5 years of experience as a Sous Chef or in a similar culinary leadership role, preferably in a high-volume environment such as a stadium, arena, hotel, or large restaurant.
- Culinary degree or equivalent professional experience.
- Strong knowledge of culinary techniques, food preparation, food safety, and sanitation practices.
- Proven ability to manage, develop, and motivate a culinary team.
- Ability to work effectively in a fast-paced, high-volume, and demanding event environment.
- Strong communication, organizational, interpersonal, planning, and time-management skills.
- ServSafe certification or equivalent food safety certification.
- Knowledge of HACCP principles and the ability to maintain compliance with local health codes and sanitation requirements.
- Results-oriented, with the ability to meet food cost, labor, and operational budget goals.
- Ability to manage multiple priorities and complete tasks within established deadlines.
- Ability to safely operate, clean, and maintain basic food service and kitchen equipment.
- Ability to train employees in the proper use of kitchen equipment and food preparation procedures.
- Strong analytical and mathematical skills related to food costing, inventory management, portion control, and the food and beverage industry.
- Ability to identify operational challenges quickly and implement effective solutions.
- Strong customer service orientation and commitment to providing a positive guest experience.
- Ability to work independently while maintaining established standards.
- Ability to communicate and collaborate effectively with employees and leadership at all levels.
- Creativity and attention to detail in food preparation, presentation, and product consistency.
- Proficiency in Microsoft Office applications and familiarity with point-of-sale systems and other food service technology.
- Ability to stand and walk for extended periods during shifts and events.
- Ability to regularly lift and/or move heavy objects, with or without reasonable accommodation.
Strengthened by our Differences. United to Make a Difference:
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
EQUAL OPPORTUNITY EMPLOYER:
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
INTRODUCTION
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Position Summary
The Concessions Sous Chef is a key member of the culinary team at Benchmark International Arena, responsible for assisting the Executive Chef in overseeing all aspects of food production and service within the concessions operations. This role requires a passionate and experienced culinary professional with strong leadership skills, attention to detail, and the ability to thrive in a fast-paced, high-volume environment. The Concessions Sous Chef will oversee daily kitchen operations, manage culinary staff, maintain food quality and consistency, and ensure efficient food production and service throughout all concession stands and kitchens.
This role pays an annual salary of $72,000 – $80,000 and is bonus eligible. Benefits for Full-Time Roles: Health, Dental, and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until February 5, 2026.
ABOUT THE VENUE
From 2011 to 2013, Benchmark International Arena had more than $62 million in improvements that have clearly revolutionized the industry and made it the premier entertainment venue in the state of Florida.
With a wide array of venues throughout the United States, it can be difficult to find one that distinguishes itself from the others. That is not the case with the renovated Benchmark International Arena, Florida's premier entertainment venue and home of the three-time Stanley Cup champion, the Tampa Bay Lightning.
Boasting unique features like lightning-throwing Tesla coils, the 11,000-square-foot Budweiser Biergarten with incredible views of the city and a massive five-manual, 105-rank digital pipe organ, Amalie Arena consistently ranks among the very best venues in the United States. The best part? This is only the beginning.
Responsibilities:
- Provides a two-way line of communication between back-of-house (BOH) and front-of-house (FOH) teams during events, ensuring efficient food production and timely service.
- Enforces food safety, sanitation, and quality standards throughout all concession kitchens and service areas.
- Establishes kitchen guidelines and ensures they are consistently followed by all culinary staff.
- Responsible for achieving food quality, labor, and operational goals established by the General Manager and Executive Chef.
- Maintains proper inventory controls, monitors product usage, and minimizes food waste.
- Coordinates with the Lead Steward to ensure kitchen equipment is properly maintained and concession stands are prepared for events.
- Approaches all interactions with guests and employees in a friendly, professional, and service-oriented manner.
- Complies with all OVG standards, policies, and regulations to promote safe and efficient facility operations.
- Maintains a thorough working knowledge of concession menus, recipes, food preparation techniques, and presentation standards.
- Assists in controlling operating costs by maintaining food costs within budgeted guidelines established by the Executive Chef.
- Ensures all food products, ingredients, and concession stations are prepared before events to support timely and efficient service.
- Manages and assists with food preparation to ensure consistent quality, proper portioning, and adherence to established recipes and standards.
- Coordinates food production schedules with event timelines and anticipated concession demand to ensure adequate product availability throughout each event.
- Maintains the "Clean as You Go" policy and ensures kitchen sanitation schedules are followed. Keeps all storage areas organized, clean, and orderly.
- Manages and assists with the breakdown and cleaning of concession kitchens, stands, and production lines, ensuring proper food storage and equipment handling in accordance with HACCP guidelines.
- Manages, trains, and coordinates kitchen staff to ensure efficient workflow, productivity, and adherence to food safety and quality standards.
- Monitors food preparation, product availability, and service execution during events, making adjustments as needed to meet operational demands.
- Ensures compliance with local health codes, sanitation requirements, and applicable food safety regulations.
- Performs other duties as assigned.
- Carries out management responsibilities in accordance with OVG policies and applicable laws.
QUALIFICATIONS
- 3–5 years of experience as a Sous Chef or in a similar culinary leadership role, preferably in a high-volume environment such as a stadium, arena, hotel, or large restaurant.
- Culinary degree or equivalent professional experience.
- Strong knowledge of culinary techniques, food preparation, food safety, and sanitation practices.
- Proven ability to manage, develop, and motivate a culinary team.
- Ability to work effectively in a fast-paced, high-volume, and demanding event environment.
- Strong communication, organizational, interpersonal, planning, and time-management skills.
- ServSafe certification or equivalent food safety certification.
- Knowledge of HACCP principles and the ability to maintain compliance with local health codes and sanitation requirements.
- Results-oriented, with the ability to meet food cost, labor, and operational budget goals.
- Ability to manage multiple priorities and complete tasks within established deadlines.
- Ability to safely operate, clean, and maintain basic food service and kitchen equipment.
- Ability to train employees in the proper use of kitchen equipment and food preparation procedures.
- Strong analytical and mathematical skills related to food costing, inventory management, portion control, and the food and beverage industry.
- Ability to identify operational challenges quickly and implement effective solutions.
- Strong customer service orientation and commitment to providing a positive guest experience.
- Ability to work independently while maintaining established standards.
- Ability to communicate and collaborate effectively with employees and leadership at all levels.
- Creativity and attention to detail in food preparation, presentation, and product consistency.
- Proficiency in Microsoft Office applications and familiarity with point-of-sale systems and other food service technology.
- Ability to stand and walk for extended periods during shifts and events.
- Ability to regularly lift and/or move heavy objects, with or without reasonable accommodation.
Strengthened by our Differences. United to Make a Difference:
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
EQUAL OPPORTUNITY EMPLOYER:
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.
See all 76+ OPT Sous Chef Jobs
Sign up for free to unlock all listings, filter by visa type, and get alerts for new OPT Sous Chef Jobs.
Get Access To All JobsTips for Finding OPT Sponsorship as a Sous Chef
Target hospitality groups over independent restaurants
Large hotel groups, restaurant chains, and food service management companies have dedicated HR teams and established visa sponsorship processes. Independent restaurants rarely have the legal infrastructure to sponsor work visas, making corporate hospitality employers a far more practical starting point.
Frame your culinary training as a specialty occupation
H-1B visa sponsorship requires your role to qualify as a specialty occupation. Emphasize your culinary arts or hospitality management degree, specialized techniques, and any coursework in food science or nutrition that distinguishes your background from on-the-job training alone.
Raise sponsorship early in the interview process
Culinary hiring moves fast. Bring up your OPT status and sponsorship needs before a trial shift or offer stage. Employers who cannot sponsor will say so early, saving both parties time and letting you focus on employers who can.
Highlight certifications that strengthen your specialty occupation case
ServSafe Manager certification, ACF credentials, or formal sommelier training all signal professional-level culinary expertise. These credentials reinforce the argument that your role requires specialized knowledge, which matters when an employer's attorney files an H-1B petition.
Pursue roles at properties tied to international hotel brands
International hotel brands operating in the U.S., such as those in the luxury and fine dining segment, frequently transfer culinary talent across properties. These employers understand immigration processes and are more likely to have sponsored chefs before, reducing internal friction.
Document your supervisory scope on your resume
Sous Chef roles that involve managing kitchen staff, overseeing food production budgets, and developing menus carry more weight in a specialty occupation analysis. Quantify your responsibilities: number of staff supervised, covers per service, and any menu development ownership.
Sous Chef OPT: Frequently Asked Questions
Can a Sous Chef role qualify as a specialty occupation for H-1B sponsorship?
It can, but it requires careful documentation. USCIS scrutinizes culinary roles closely because not all chef positions require a bachelor's degree. A Sous Chef role at a fine dining establishment or luxury hotel, supported by a culinary arts or hospitality management degree and a job description emphasizing specialized expertise, gives the strongest foundation for an H-1B petition.
Which types of employers are most likely to sponsor OPT Sous Chefs?
Luxury hotel groups, resort properties, casino food and beverage operations, and large contract food service companies are the most consistent sponsors. These organizations have legal departments or retained immigration counsel, prior sponsorship experience with culinary staff, and the financial capacity to absorb visa costs. Browse Migrate Mate to find Sous Chef openings filtered for OPT and visa sponsorship eligibility.
Does a culinary arts degree from a U.S. university count toward OPT eligibility?
Yes. If you hold an F-1 visa and graduated from an accredited U.S. institution with a culinary arts, hospitality management, or food science degree, you qualify for 12 months of post-completion OPT. STEM extension applies only if your specific degree program appears on the STEM designated degree program list, which most culinary programs do not.
What should I do if my OPT expires before my employer files for H-1B?
The H-1B cap-subject filing window opens every April 1 for an October 1 start date. If your OPT expires before October 1, you may be eligible for a cap-gap extension that automatically bridges your status if your employer files before your OPT end date. Talk to your DSO and your employer's immigration attorney as early as possible to confirm timing.
Are trial shifts and stage work permitted under OPT authorization?
OPT authorizes employment in your field of study, and a paid stage or trial shift at a potential employer generally falls within that authorization. Unpaid work is more complex and could be considered a violation of your OPT terms depending on the duration and structure. Confirm the details with your DSO before completing any unpaid kitchen trial.