Hospitality H-1B1 Singapore Sponsorship Jobs in California
H-1B1 Singapore hospitality jobs in California span luxury hotel groups, resort operators, and food-and-beverage conglomerates concentrated in Los Angeles, San Francisco, and San Diego. Employers including Marriott, Hilton, and Hyatt have California properties with corporate and operational roles that have supported H-1B1 Singapore sponsorship for eligible specialty occupation candidates.
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Get Access To All JobsGENERAL INFORMATION
Country/Region
United States of America
Province/City
Montecito, CA
Hiring Entity
Rosewood Miramar Beach
Department
Food & Beverage - Culinary
Job Type
Full-time Permanent
JOB DESCRIPTION
We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.
Rosewood Miramar Beach, a Rosewood Hotel, is looking for an extraordinary and multi-talented Cook I. The Cook I is responsible for prep, set up and provide quality service in all areas of hot food production to include, but not limited to hot menu items, hot omakase items for sushi bar, displays/ presentations of hot appetizers, entrees, side vegetable dishes, sauce and stock in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. This is a temporary position anticipated to start upon hire with an undetermined end date.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
- Ensure that standards are maintained at a superior level on a daily basis.
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
- Meet with Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Complete opening duties:
- Set up work station with required mis en place, tools, equipment and supplies according to standards.
- Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day's tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
- Start prep work and production of items needed for the day.
- Select, clean and prepare meat, seafood and vegetables.
- Ice down seafood three times a day according to procedures.
- Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
- Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
- Prepare and produce Sauté, Grill & Sauce from the menu items for designated F&B outlets.
- Prepare all dishes following recipes and yield guides, according to department standards.
- Inform the Chef de Cuisine of any shortages before the item runs out.
- Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.
- Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Minimize waste and maintain controls to attain forecasted food cost.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the potwash station.
- Direct and assist Stewards in order to make clean up a more efficient process.
- Breakdown work station and complete closing duties according to department standards:
- Return all food items to the proper storage areas.
- Rotate all returned product.
- Wrap, cover, label and date all items being put away.
- Straighten up and organize all storage areas.
- Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
- Return all unused and clean utensils/equipment to the specified locations.
- Turn off all equipment not needed for the next shift.
- Restock items that were depleted during the shift.
- Review status of work and follow-up actions required with the Supervisor before leaving.
- Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
- All other duties as required.
CONFIDENTIALITY: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
GENERAL SKILLS: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
TECHNICAL SKILLS:
- Knowledge and ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.
- Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions.
- Ability to work with all Japanese products and food ingredients involved; ability to use all senses to ensure quality standards are met.
- Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
- Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
LANGUAGE: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements:
- Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
- Kitchen Environment: constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
QUALIFICATIONS
- Diploma/Some College or an equivalent combination of education and work-related experience.
- Must have current and valid Food Handler’s Certification.
Experience:
- Minimum three years’ experience as a Line Cook.
- Hotel operational exposure (i.e. Culinary) preferred.
- Experience with a luxury or ultra-luxury property or brand preferred.
The pay scale for this position is between $22.79 and $23.79/hour. This is the pay range for this position that the Hotel reasonably expects to pay.
About us
Situated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara’s picturesque Montecito community and one of only 15 properties in the world to hold the coveted Forbes Five-Star title. The 16-acre residential-style estate is designed with style, grace, and glamour, featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-Style™ service makes Rosewood Miramar Beach the perfect destination for celebrating life’s moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.
GENERAL INFORMATION
Country/Region
United States of America
Province/City
Montecito, CA
Hiring Entity
Rosewood Miramar Beach
Department
Food & Beverage - Culinary
Job Type
Full-time Permanent
JOB DESCRIPTION
We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.
Rosewood Miramar Beach, a Rosewood Hotel, is looking for an extraordinary and multi-talented Cook I. The Cook I is responsible for prep, set up and provide quality service in all areas of hot food production to include, but not limited to hot menu items, hot omakase items for sushi bar, displays/ presentations of hot appetizers, entrees, side vegetable dishes, sauce and stock in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. This is a temporary position anticipated to start upon hire with an undetermined end date.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
- Ensure that standards are maintained at a superior level on a daily basis.
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
- Meet with Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Complete opening duties:
- Set up work station with required mis en place, tools, equipment and supplies according to standards.
- Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day's tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
- Start prep work and production of items needed for the day.
- Select, clean and prepare meat, seafood and vegetables.
- Ice down seafood three times a day according to procedures.
- Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
- Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
- Prepare and produce Sauté, Grill & Sauce from the menu items for designated F&B outlets.
- Prepare all dishes following recipes and yield guides, according to department standards.
- Inform the Chef de Cuisine of any shortages before the item runs out.
- Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.
- Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Minimize waste and maintain controls to attain forecasted food cost.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the potwash station.
- Direct and assist Stewards in order to make clean up a more efficient process.
- Breakdown work station and complete closing duties according to department standards:
- Return all food items to the proper storage areas.
- Rotate all returned product.
- Wrap, cover, label and date all items being put away.
- Straighten up and organize all storage areas.
- Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
- Return all unused and clean utensils/equipment to the specified locations.
- Turn off all equipment not needed for the next shift.
- Restock items that were depleted during the shift.
- Review status of work and follow-up actions required with the Supervisor before leaving.
- Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
- All other duties as required.
CONFIDENTIALITY: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
GENERAL SKILLS: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
TECHNICAL SKILLS:
- Knowledge and ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.
- Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions.
- Ability to work with all Japanese products and food ingredients involved; ability to use all senses to ensure quality standards are met.
- Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
- Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
LANGUAGE: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements:
- Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
- Kitchen Environment: constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
QUALIFICATIONS
- Diploma/Some College or an equivalent combination of education and work-related experience.
- Must have current and valid Food Handler’s Certification.
Experience:
- Minimum three years’ experience as a Line Cook.
- Hotel operational exposure (i.e. Culinary) preferred.
- Experience with a luxury or ultra-luxury property or brand preferred.
The pay scale for this position is between $22.79 and $23.79/hour. This is the pay range for this position that the Hotel reasonably expects to pay.
About us
Situated on one of the most beautiful and exclusive beaches in Southern California, Rosewood Miramar Beach is in Santa Barbara’s picturesque Montecito community and one of only 15 properties in the world to hold the coveted Forbes Five-Star title. The 16-acre residential-style estate is designed with style, grace, and glamour, featuring 153 ultra-luxury guest rooms and suites, including beachfront accommodations, a collection of signature suites, and multi-bedroom bungalows. Amenities include Forbes Five-Star Sense, A Rosewood Spa, a state-of-the-art fitness studio, two cabana-lined pools, and bespoke beach service on the sandy shores of Miramar Beach. Home to six unique dining venues, Rosewood Miramar Beach is a popular culinary destination for locals and visitors alike, with its oceanfront MICHELIN one-star and MICHELIN green star restaurant, traditional Japanese Edomae sushi experience, al fresco beach bar, sophisticated cocktail lounge, casual all-day dining as well as poolside dining, and delightful poolside ice cream shop serving classic American fare. Expansive indoor and outdoor event space, totaling approximately 28,000 square feet, includes the Chandelier Ballroom, with over 6,500 square feet, and the Great Lawn, which offers infinite ocean views. Attentive Estate-Style™ service makes Rosewood Miramar Beach the perfect destination for celebrating life’s moments in highly personalized settings. Rosewood Miramar Beach is owned by Caruso and managed by Rosewood Hotels and Resorts.
Hospitality Job Roles in California
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Search Hospitality Jobs in CaliforniaHospitality Jobs in California: Frequently Asked Questions
Which hospitality companies in California have sponsored H-1B1 Singapore visas?
Large hotel management companies and resort operators with California properties, including Marriott International, Hilton Worldwide, Hyatt Hotels Corporation, and Four Seasons, appear in DOL Labor Condition Application filings for hospitality roles. Corporate and regional management functions at these organizations are the most common sponsoring contexts. Sponsorship is never guaranteed and depends on the specific role, location, and the employer's internal hiring policies at any given time.
Which California cities have the most hospitality H-1B1 Singapore sponsorship jobs?
Los Angeles, San Francisco, and San Diego concentrate the highest volume of hospitality sponsorship activity in California, given their density of luxury hotels, large convention properties, and international visitor traffic. Napa Valley and Palm Springs also attract resort and hospitality employers that occasionally hire for specialty occupation roles. Roles in corporate offices tied to these markets, particularly in Los Angeles and San Francisco, tend to generate the most consistent LCA filings.
What types of hospitality roles typically qualify for H-1B1 Singapore sponsorship in California?
H-1B1 visa Singapore sponsorship in hospitality is limited to specialty occupations requiring at least a bachelor's degree in a directly related field. Roles that commonly meet this threshold include revenue management analysts, food and beverage operations managers with relevant degrees, hotel asset managers, hospitality finance analysts, and human resources managers. Front-line service positions do not qualify. The job duties must demonstrably require specialized theoretical and practical application of highly specialized knowledge, per USCIS standards.
How do I find hospitality H-1B1 Singapore sponsorship jobs in California?
Migrate Mate filters job listings specifically by visa type, including H-1B1 Singapore, and by industry, making it straightforward to surface California hospitality employers with verified LCA sponsorship history. Because the H-1B1 requires an active LCA filing before the visa application, reviewing an employer's prior DOL filings through Migrate Mate's employer data helps you identify organizations that have sponsored comparable roles. Targeting employers with established California hospitality operations and a track record of LCA filings improves your search efficiency.
Are there California-specific considerations for H-1B1 Singapore hospitality sponsorship?
California's prevailing wage requirements and the state's high cost of living both affect how employers structure compensation for sponsored roles, though the federal DOL prevailing wage determination through the OFLC Wage Search governs LCA compliance rather than state minimums. California also enforces additional wage and hour laws that employers must layer on top of federal LCA obligations. Hospitality employers in California with multi-property operations may file LCAs at the corporate level, which can cover placements across different California properties.
What is the prevailing wage for H-1B1 Singapore hospitality jobs in California?
U.S. employers sponsoring a visa must pay at least the prevailing wage, which is what workers in the same role, area, and experience level typically earn. The Department of Labor sets this rate to make sure companies aren't hiring foreign workers simply because they'd accept lower pay than a U.S. worker. It varies by job title, location, and experience. You can look up current prevailing wage rates for any occupation and location using the OFLC Wage Search page.