Cook Visa Sponsorship Jobs in Massachusetts
Cook visa sponsorship jobs in Massachusetts span hotel kitchens in Boston's Back Bay and Seaport District, resort properties on Cape Cod, and university dining operations at institutions like Harvard and MIT. Major hospitality groups, casino resorts such as MGM Springfield, and healthcare system food services all hire internationally trained cooks through employer-sponsored visa pathways.
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Get Access To All JobsBoston College Introduction
Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,654 full-time undergraduates and 5,072 graduate and professional students. Ranked 37 among national universities, Boston College has 923 full-time and 1,336 FTE faculty, 2,822 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.9 billion.
Job Description
First Cook
Basic Function and Responsibility
Responsible for supervising, monitoring and preparing food in large quantities at assigned work areas for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary.
Characteristic Duties
- Supervise and monitor assigned work of second cooks, cooks helpers, food service workers, and general service workers.
- Participate in preparation of all food-based items on production menus.
- Strong desire and ability to pursue Boston College food service goals.
- Under the direction of the Chef or Kitchen Manager coordinates all kitchen functions of support staff assigned to shift/area.
- Monitors and participates in the sanitation and safety of work and cooking areas and equipment.
- Instructs employees in proper processes for effective culinary production.
- Monitors and utilizes inventory controls.
- Monitors and participates in the sanitation of all equipment used.
- Reviews work assignments in progress as delegated to support staff.
- Responsible to assist in the training and evaluation of all service personnel.
- Responsible to supervise and to participate in the preparation of food for catered functions.
- Ensures utilization of production standards via use of prescribed recipes.
- May be required to receive deliveries on receiving dock.
- Supervise food production to ensure the efficient delivery of food to all serving stations during meal hours.
- Prior to service check all foods served for taste, temperature, and appearance for maintenance of desired quality expectation.
- Assist in planning special food functions or dinners as required. Schedule and supervise necessary production for special functions.
- May be assigned other duties during slow periods such as semester breaks, holidays, and summer.
- Performs all other reasonable duties as assigned.
Supervision Received:
Position reports to the Chef and Production Manager of assigned unit.
Supervision Exercised
Assists in the supervision of Second Cooks, Third Cooks, and Food Service Workers assigned to operating shift.
Position Details:
Department: BCDS Corcoran Commons
Position: First Cook
Grade: F
Hiring Range: $31.39/hr to $34.87/hr. Pay rate commensurate with relevant experience.
Requirements
Qualifications
Education: High School Diploma. Two- or four-year Culinary Arts Degree or certificate preferred. Extensive experience may substitute for education. NRA ServSafe certification required and MRA allergen training.
Experience: Minimum of three years supervisory experience. Demonstrated knowledge of large-scale food production techniques, as well as premium quality catered preparation.
Skills: Leadership required: Demonstrated leader in order to coordinate and cooperation of a large number of persons engaged in diverse activities which must be accomplished within specified time limits. Must have outstanding human relations skills. Ability to work a flexible schedule, including evenings and weekends. Must be able to read and write English and perform basic math calculations. Must be able to operate basic kitchen equipment. Demonstrated positive work attitude and work history. Ability to work effectively with customers, co-workers, supervisors in a high volume, fast-paced environment. Able to follow verbal instructions and written recipes. Must enjoy the challenge of meeting daily deadlines. Must be able to lift moderately heavy objects, up to 50 pounds, on an ongoing basis. Must be able to read and write English. Must be able to work effectively in a fast-paced operation with a diverse staff. Must have good interpersonal skills.
Closing Statement
Boston College offers a broad and competitive range of benefits depending on your job classification eligibility:
- Tuition remission for Employees
- Tuition remission for Spouses and Children who meet eligibility requirements
- Generous Medical, Dental, and Vision Insurance
- Low-Cost Life Insurance
- Eligibility for both University-Funded 401k and Employer-Sponsored 403b Retirement Plans
- Paid Holidays Annually
- Generous Sick and Vacation Pay
- Additional benefits can be found on https://www.bc.edu/employeehandbook
Boston College conducts pre-employment background checks as part of the hiring process.
Boston College is an Equal Opportunity Employer and does not discriminate on the basis of any legally protected category, including disability and protected veteran status. Boston College's Notice of Nondiscrimination can be viewed at https://www.bc.edu/nondiscrimination.
Boston College Introduction
Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,654 full-time undergraduates and 5,072 graduate and professional students. Ranked 37 among national universities, Boston College has 923 full-time and 1,336 FTE faculty, 2,822 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.9 billion.
Job Description
First Cook
Basic Function and Responsibility
Responsible for supervising, monitoring and preparing food in large quantities at assigned work areas for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary.
Characteristic Duties
- Supervise and monitor assigned work of second cooks, cooks helpers, food service workers, and general service workers.
- Participate in preparation of all food-based items on production menus.
- Strong desire and ability to pursue Boston College food service goals.
- Under the direction of the Chef or Kitchen Manager coordinates all kitchen functions of support staff assigned to shift/area.
- Monitors and participates in the sanitation and safety of work and cooking areas and equipment.
- Instructs employees in proper processes for effective culinary production.
- Monitors and utilizes inventory controls.
- Monitors and participates in the sanitation of all equipment used.
- Reviews work assignments in progress as delegated to support staff.
- Responsible to assist in the training and evaluation of all service personnel.
- Responsible to supervise and to participate in the preparation of food for catered functions.
- Ensures utilization of production standards via use of prescribed recipes.
- May be required to receive deliveries on receiving dock.
- Supervise food production to ensure the efficient delivery of food to all serving stations during meal hours.
- Prior to service check all foods served for taste, temperature, and appearance for maintenance of desired quality expectation.
- Assist in planning special food functions or dinners as required. Schedule and supervise necessary production for special functions.
- May be assigned other duties during slow periods such as semester breaks, holidays, and summer.
- Performs all other reasonable duties as assigned.
Supervision Received:
Position reports to the Chef and Production Manager of assigned unit.
Supervision Exercised
Assists in the supervision of Second Cooks, Third Cooks, and Food Service Workers assigned to operating shift.
Position Details:
Department: BCDS Corcoran Commons
Position: First Cook
Grade: F
Hiring Range: $31.39/hr to $34.87/hr. Pay rate commensurate with relevant experience.
Requirements
Qualifications
Education: High School Diploma. Two- or four-year Culinary Arts Degree or certificate preferred. Extensive experience may substitute for education. NRA ServSafe certification required and MRA allergen training.
Experience: Minimum of three years supervisory experience. Demonstrated knowledge of large-scale food production techniques, as well as premium quality catered preparation.
Skills: Leadership required: Demonstrated leader in order to coordinate and cooperation of a large number of persons engaged in diverse activities which must be accomplished within specified time limits. Must have outstanding human relations skills. Ability to work a flexible schedule, including evenings and weekends. Must be able to read and write English and perform basic math calculations. Must be able to operate basic kitchen equipment. Demonstrated positive work attitude and work history. Ability to work effectively with customers, co-workers, supervisors in a high volume, fast-paced environment. Able to follow verbal instructions and written recipes. Must enjoy the challenge of meeting daily deadlines. Must be able to lift moderately heavy objects, up to 50 pounds, on an ongoing basis. Must be able to read and write English. Must be able to work effectively in a fast-paced operation with a diverse staff. Must have good interpersonal skills.
Closing Statement
Boston College offers a broad and competitive range of benefits depending on your job classification eligibility:
- Tuition remission for Employees
- Tuition remission for Spouses and Children who meet eligibility requirements
- Generous Medical, Dental, and Vision Insurance
- Low-Cost Life Insurance
- Eligibility for both University-Funded 401k and Employer-Sponsored 403b Retirement Plans
- Paid Holidays Annually
- Generous Sick and Vacation Pay
- Additional benefits can be found on https://www.bc.edu/employeehandbook
Boston College conducts pre-employment background checks as part of the hiring process.
Boston College is an Equal Opportunity Employer and does not discriminate on the basis of any legally protected category, including disability and protected veteran status. Boston College's Notice of Nondiscrimination can be viewed at https://www.bc.edu/nondiscrimination.
Cook Job Roles in Massachusetts
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Search Cook Jobs in MassachusettsCook Jobs in Massachusetts: Frequently Asked Questions
Which visa types realistically fit cook roles in Massachusetts?
Cooks in Massachusetts most commonly work under H-2B visas, which cover temporary or seasonal non-agricultural positions at hotels, resorts, and restaurants. For permanent placement, EB-3 green card sponsorship through PERM labor certification is an option some larger employers pursue. F-1 students with valid OPT authorization can also work as cooks if the role relates to their field of study. TN visa does not cover cook positions under USMCA.
Which companies sponsor visas for cooks in Massachusetts?
Larger hospitality employers in Massachusetts with consistent sponsorship activity include Marriott and Hilton properties in Boston, MGM Springfield, and Aramark and Sodexo, which manage food service contracts across corporate campuses, hospitals, and universities statewide. Healthcare systems like Mass General Brigham and Boston Medical Center also employ large culinary teams. Sponsorship is more common at institutional and hotel employers than at independent restaurants.
How to find cook visa sponsorship jobs in Massachusetts?
Migrate Mate lists Massachusetts cook roles specifically from employers with verified visa sponsorship history, so you can focus on positions where sponsorship is already established rather than asking at the application stage. Filtering by Massachusetts and culinary role type surfaces hotel kitchens in Boston, resort properties on Cape Cod, and institutional dining operations across the state. Checking the platform regularly is especially useful during spring hiring cycles when seasonal H-2B roles open up.
Which cities in Massachusetts have the most cook sponsorship jobs?
Boston generates the highest volume of cook sponsorship activity, driven by its concentration of full-service hotels, convention center food operations, and hospital system dining. Worcester and Springfield have growing institutional food service sectors, with MGM Springfield being a notable casino employer. Cape Cod and the South Shore see seasonal spikes in cook hiring each spring, particularly at resort hotels and conference centers that rely on H-2B workers during peak summer months.
Are there state-specific factors that affect visa sponsorship for cooks in Massachusetts?
Massachusetts has a strong university and healthcare presence that sustains year-round institutional food service demand, making it less dependent on purely seasonal hiring than some other states. The state's high cost of living can affect whether employers meet prevailing wage thresholds required for PERM or H-2B certification. Boston's dense hospitality market also means large hotel brands with established HR and legal teams are better positioned to manage the sponsorship process than smaller independent kitchens.
What is the prevailing wage for sponsored cook jobs in Massachusetts?
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.