Chef Visa Sponsorship Jobs in Florida
Florida's chef job market spans luxury hotel kitchens on Miami Beach, theme park culinary operations in Orlando, and a growing fine dining scene across Tampa and Fort Lauderdale. Major hospitality groups including Marriott, Hilton, and Disney are established visa sponsors in the state, making Florida one of the more active markets for international chef candidates seeking sponsorship.
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Get Access To All JobsJob Title: Chef de Cuisine – Zest
Department: Culinary
Reports To: Director of Culinary Operations
Position Summary
The Chef de Cuisine – Zest is responsible for the overall culinary leadership, daily operation, and continued success of the Club's Zest restaurant. This hands-on leadership position oversees all culinary operations for dinner service, bar and lounge offerings, private dining experiences, and the Club's sushi program while ensuring exceptional food quality, operational excellence, and an outstanding member experience.
Working collaboratively with the Director of Culinary Operations, Front of House leadership, and the culinary team, the Chef de Cuisine develops innovative menus, mentors culinary associates, drives operational performance, and fosters a culture of professionalism, creativity, and continuous improvement.
Essential Responsibilities
Culinary Leadership
- Lead all culinary operations for Zest, including dinner service, bar and lounge offerings, and private dining events.
- Oversee the execution and quality of all sushi production throughout the Club, including member dining, private functions, and special events.
- Develop, execute, and regularly refresh menus that reflect seasonal ingredients, culinary trends, and member preferences.
- Create innovative daily and weekly specials that enhance the dining experience and drive member engagement.
- Ensure the highest standards of food quality, presentation, flavor, consistency, and execution.
- Maintain current recipes, plating standards, and production procedures for all menu offerings.
Kitchen Operations
- Provide visible, hands-on leadership during all service periods.
- Direct daily kitchen operations to ensure efficient ticket times, smooth production flow, and exceptional execution.
- Maintain high standards of sanitation, cleanliness, organization, and food safety.
- Monitor inventory levels, ordering, receiving, storage, and product rotation.
- Ensure compliance with Club recipes, portion standards, and quality expectations.
- Manage labor resources efficiently while maintaining exceptional service standards.
Member Experience
- Regularly visit the dining room, lounge, and private dining areas to engage with members and guests.
- Build meaningful relationships by seeking feedback and anticipating member preferences.
- Address member concerns promptly and partner with Front of House leadership to ensure effective service recovery.
- Collaborate with service leadership to deliver seamless dining experiences.
- Promote a hospitality-first culture that consistently exceeds member expectations.
Leadership & Team Development
- Recruit, train, mentor, coach, and develop culinary associates.
- Foster accountability, professionalism, teamwork, and continuous improvement.
- Conduct ongoing performance coaching and evaluations.
- Develop culinary skills through hands-on instruction and training.
- Recognize outstanding performance while addressing performance concerns promptly and professionally.
- Create opportunities for career growth and succession planning within the culinary team.
Financial & Operational Performance
- Assist in developing and managing departmental labor, food cost, and operating budgets.
- Monitor food cost, waste, inventory, and purchasing to achieve financial objectives.
- Analyze operational performance and implement strategies that improve efficiency and profitability.
- Minimize waste through proper forecasting, inventory management, and production planning.
- Support purchasing decisions and vendor relationships.
Collaboration & Communication
- Partner closely with Front of House leadership to ensure consistent communication and operational alignment.
- Collaborate with Catering & Club Events, Banquets, Purchasing, Stewarding, and other Culinary leaders.
- Support Club-wide culinary initiatives, wine dinners, themed events, and member experiences.
- Promote a "One Team" culture built on collaboration, respect, and operational excellence.
- Participate in leadership meetings and strategic planning initiatives.
Safety & Compliance
- Ensure compliance with all local, state, and federal food safety regulations.
- Maintain HACCP, sanitation, and workplace safety standards.
- Ensure proper food handling, labeling, storage, and temperature controls.
- Promote a safe working environment while maintaining all culinary equipment.
- Maintain compliance with Club policies and health department regulations.
Physical Requirements
This position requires prolonged periods of standing, walking, bending, reaching, lifting, and working in a fast-paced kitchen environment. Associates must be able to lift and carry food products, kitchen equipment, and supplies weighing up to 50 pounds while safely operating commercial kitchen equipment. The role requires the ability to work in environments with heat, steam, sharp objects, wet surfaces, and moderate to high noise levels. Flexibility to work evenings, weekends, holidays, and special events is required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Qualifications
- Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
- Minimum 5–7 years of progressive culinary leadership experience, including experience as a Sous Chef or Chef de Cuisine within a luxury hospitality, private club, or fine dining environment.
- Previous experience leading high-volume à la carte dining operations required.
- Sushi experience or demonstrated knowledge of sushi production strongly preferred.
- ServSafe Manager Certification required or obtained within a designated period after hire.
Compensation & Benefits
- Medical Insurance
- Dental Insurance
- Vision Insurance
- Company-Paid Life Insurance
- Supplemental Life Insurance
- Company-Paid Short-Term Disability Insurance
- Company-Paid Long-Term Disability Insurance
- 401(k) Retirement Savings Plan with Company Match
- Paid Time Off
- Paid Sick/Personal Time Off
- Holiday Pay
- Complimentary Shift Meals
- Associate Discounts
- Employee Assistance Program
- Professional Development Opportunities
- Internal Growth Opportunities
What We Value
- Integrity and Accountability
- Respect and Professionalism
- Teamwork and Collaboration
- Adaptability and Continuous Improvement
- Commitment to Service Excellence
Our team members are ambassadors of the Club experience and play a vital role in creating memorable moments for our members and guests every day.
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
Drug-free workplace
I have reviewed and understand the responsibilities of this position as listed above. I understand that I will be required to perform the duties listed in the description as part of my permanent job responsibilities and duties. I also understand that this job description is not intended to be an employment contract and that my employer (Broken Sound Club) reserves the right to make necessary revisions to the job description at any time without prior notice. I further understand that this job description in no way states or implies that these are the only duties to be performed while in this position. I will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or issue assignments.
Job Title: Chef de Cuisine – Zest
Department: Culinary
Reports To: Director of Culinary Operations
Position Summary
The Chef de Cuisine – Zest is responsible for the overall culinary leadership, daily operation, and continued success of the Club's Zest restaurant. This hands-on leadership position oversees all culinary operations for dinner service, bar and lounge offerings, private dining experiences, and the Club's sushi program while ensuring exceptional food quality, operational excellence, and an outstanding member experience.
Working collaboratively with the Director of Culinary Operations, Front of House leadership, and the culinary team, the Chef de Cuisine develops innovative menus, mentors culinary associates, drives operational performance, and fosters a culture of professionalism, creativity, and continuous improvement.
Essential Responsibilities
Culinary Leadership
- Lead all culinary operations for Zest, including dinner service, bar and lounge offerings, and private dining events.
- Oversee the execution and quality of all sushi production throughout the Club, including member dining, private functions, and special events.
- Develop, execute, and regularly refresh menus that reflect seasonal ingredients, culinary trends, and member preferences.
- Create innovative daily and weekly specials that enhance the dining experience and drive member engagement.
- Ensure the highest standards of food quality, presentation, flavor, consistency, and execution.
- Maintain current recipes, plating standards, and production procedures for all menu offerings.
Kitchen Operations
- Provide visible, hands-on leadership during all service periods.
- Direct daily kitchen operations to ensure efficient ticket times, smooth production flow, and exceptional execution.
- Maintain high standards of sanitation, cleanliness, organization, and food safety.
- Monitor inventory levels, ordering, receiving, storage, and product rotation.
- Ensure compliance with Club recipes, portion standards, and quality expectations.
- Manage labor resources efficiently while maintaining exceptional service standards.
Member Experience
- Regularly visit the dining room, lounge, and private dining areas to engage with members and guests.
- Build meaningful relationships by seeking feedback and anticipating member preferences.
- Address member concerns promptly and partner with Front of House leadership to ensure effective service recovery.
- Collaborate with service leadership to deliver seamless dining experiences.
- Promote a hospitality-first culture that consistently exceeds member expectations.
Leadership & Team Development
- Recruit, train, mentor, coach, and develop culinary associates.
- Foster accountability, professionalism, teamwork, and continuous improvement.
- Conduct ongoing performance coaching and evaluations.
- Develop culinary skills through hands-on instruction and training.
- Recognize outstanding performance while addressing performance concerns promptly and professionally.
- Create opportunities for career growth and succession planning within the culinary team.
Financial & Operational Performance
- Assist in developing and managing departmental labor, food cost, and operating budgets.
- Monitor food cost, waste, inventory, and purchasing to achieve financial objectives.
- Analyze operational performance and implement strategies that improve efficiency and profitability.
- Minimize waste through proper forecasting, inventory management, and production planning.
- Support purchasing decisions and vendor relationships.
Collaboration & Communication
- Partner closely with Front of House leadership to ensure consistent communication and operational alignment.
- Collaborate with Catering & Club Events, Banquets, Purchasing, Stewarding, and other Culinary leaders.
- Support Club-wide culinary initiatives, wine dinners, themed events, and member experiences.
- Promote a "One Team" culture built on collaboration, respect, and operational excellence.
- Participate in leadership meetings and strategic planning initiatives.
Safety & Compliance
- Ensure compliance with all local, state, and federal food safety regulations.
- Maintain HACCP, sanitation, and workplace safety standards.
- Ensure proper food handling, labeling, storage, and temperature controls.
- Promote a safe working environment while maintaining all culinary equipment.
- Maintain compliance with Club policies and health department regulations.
Physical Requirements
This position requires prolonged periods of standing, walking, bending, reaching, lifting, and working in a fast-paced kitchen environment. Associates must be able to lift and carry food products, kitchen equipment, and supplies weighing up to 50 pounds while safely operating commercial kitchen equipment. The role requires the ability to work in environments with heat, steam, sharp objects, wet surfaces, and moderate to high noise levels. Flexibility to work evenings, weekends, holidays, and special events is required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Qualifications
- Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.
- Minimum 5–7 years of progressive culinary leadership experience, including experience as a Sous Chef or Chef de Cuisine within a luxury hospitality, private club, or fine dining environment.
- Previous experience leading high-volume à la carte dining operations required.
- Sushi experience or demonstrated knowledge of sushi production strongly preferred.
- ServSafe Manager Certification required or obtained within a designated period after hire.
Compensation & Benefits
- Medical Insurance
- Dental Insurance
- Vision Insurance
- Company-Paid Life Insurance
- Supplemental Life Insurance
- Company-Paid Short-Term Disability Insurance
- Company-Paid Long-Term Disability Insurance
- 401(k) Retirement Savings Plan with Company Match
- Paid Time Off
- Paid Sick/Personal Time Off
- Holiday Pay
- Complimentary Shift Meals
- Associate Discounts
- Employee Assistance Program
- Professional Development Opportunities
- Internal Growth Opportunities
What We Value
- Integrity and Accountability
- Respect and Professionalism
- Teamwork and Collaboration
- Adaptability and Continuous Improvement
- Commitment to Service Excellence
Our team members are ambassadors of the Club experience and play a vital role in creating memorable moments for our members and guests every day.
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
Drug-free workplace
I have reviewed and understand the responsibilities of this position as listed above. I understand that I will be required to perform the duties listed in the description as part of my permanent job responsibilities and duties. I also understand that this job description is not intended to be an employment contract and that my employer (Broken Sound Club) reserves the right to make necessary revisions to the job description at any time without prior notice. I further understand that this job description in no way states or implies that these are the only duties to be performed while in this position. I will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or issue assignments.
Chef Job Roles in Florida
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Search Chef Jobs in FloridaChef Jobs in Florida: Frequently Asked Questions
Which companies sponsor visas for chefs in Florida?
Large hospitality employers are the most consistent sponsors for chef roles in Florida. Disney World and Universal Orlando operate extensive culinary departments and have sponsored international kitchen staff. Marriott, Hilton, Hyatt, and Ritz-Carlton properties throughout Miami, Orlando, and Tampa have documented H-2B visa and H-1B visa filings for culinary positions. Independent fine dining groups occasionally sponsor at the executive chef level, though large hotel groups represent the majority of sponsorship activity.
Which visa types are most common for chef roles in Florida?
H-2B is the most frequently used visa for seasonal chef and culinary worker roles in Florida, particularly at resort and theme park employers where staffing needs fluctuate with tourism seasons. H-1B applies to chef positions classified as specialty occupations, generally requiring a culinary degree and a role with significant decision-making responsibility, such as executive chef or corporate chef. O-1 visas are available for chefs with documented extraordinary ability or recognition in their field.
Which cities in Florida have the most chef sponsorship jobs?
Orlando leads Florida for chef sponsorship volume, driven by its theme parks, convention hotels, and year-round tourism infrastructure. Miami follows closely, with sponsorship activity concentrated in luxury hotel restaurants, high-end independent restaurants, and resort properties along Miami Beach. Tampa and Fort Lauderdale have growing sponsorship markets tied to hotel expansion and a developing upscale dining scene. Palm Beach and Naples see activity at a smaller scale within luxury resort properties.
How to find chef visa sponsorship jobs in Florida?
Migrate Mate filters job listings specifically by visa sponsorship eligibility, so you can search for chef roles in Florida without manually screening out employers who don't sponsor. The platform surfaces positions from hotels, resorts, and restaurant groups that have an active history of sponsoring international culinary staff. Filtering by Florida and culinary job titles on Migrate Mate narrows the field to relevant opportunities where sponsorship is part of the hiring process.
Are there any Florida-specific considerations for chefs seeking visa sponsorship?
Florida's tourism-driven economy means many chef sponsorships are tied to seasonal demand, particularly for H-2B positions at resorts and theme parks. Employers in Florida must meet Department of Labor prevailing wage requirements for the specific region and role, which vary between Miami, Orlando, and smaller markets. Culinary programs at institutions like Johnson and Wales University's Miami campus produce a local talent pipeline, so sponsored roles at the executive or specialist level tend to attract stronger employer interest in visa candidates.
What is the prevailing wage for sponsored chef jobs in Florida?
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.