Prep Cook Visa Sponsorship Jobs in Massachusetts
Prep cook visa sponsorship jobs in Massachusetts are concentrated in Boston's dense restaurant corridor, resort kitchens on Cape Cod, and university dining halls in Cambridge and Worcester. Hotels like the Marriott and Hilton properties, hospital food service contractors, and established restaurant groups are among the employers in this state hiring kitchen prep staff.
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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.
Prep Cook Job Roles in Massachusetts
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Search Prep Cook Jobs in MassachusettsPrep Cook Jobs in Massachusetts: Frequently Asked Questions
Which visa types realistically fit prep cook roles in Massachusetts?
Prep cook positions are hands-on, non-degree roles, so the realistic visa options are limited. H-2B visa covers temporary or seasonal non-agricultural workers and is used by seasonal hospitality employers in Massachusetts, including Cape Cod resorts. F-1 students on OPT can work as prep cooks if the role relates to their field of study. A green card through the EB-3 unskilled worker category is a longer-term path some employers pursue for permanent kitchen staff.
Which companies sponsor visas for prep cooks in Massachusetts?
In Massachusetts, visa sponsorship for prep cooks tends to come from large-volume hospitality employers rather than independent restaurants. Hotel groups with multiple Boston-area properties, contract food service companies operating in university and hospital settings, and seasonal resort operators on Cape Cod and in the Berkshires are the most active categories. These employers have HR infrastructure to manage sponsorship paperwork and recurring seasonal or permanent staffing needs that justify the process.
How to find prep cook visa sponsorship jobs in Massachusetts?
Migrate Mate lists employers in Massachusetts with verified visa sponsorship history, searchable by role and city. For prep cook positions specifically, focus your search on Boston, Cambridge, and seasonal markets like Cape Cod. Migrate Mate shows which employers have sponsored kitchen and food service workers before, so you can prioritize outreach to those with an established track record rather than approaching employers cold on sponsorship.
Which cities in Massachusetts have the most prep cook sponsorship jobs?
Boston is the clear center of gravity, with its concentration of hotels, hospital campuses, convention centers, and high-volume restaurant groups in neighborhoods like the Seaport and Back Bay. Cambridge adds university dining demand, particularly around Harvard and MIT. Worcester has a growing food service sector tied to its medical and university institutions. Seasonally, Cape Cod and the Berkshires see surges in kitchen hiring from Memorial Day through Labor Day, with H-2B sponsorship most common in those markets.
Are there any Massachusetts-specific considerations for prep cooks seeking visa sponsorship?
Massachusetts has a strong union presence in hotel and food service, particularly in Boston, which can influence how employers structure kitchen roles and sponsorship eligibility. The state's large student population creates competition for entry-level kitchen positions, but it also means some employers are familiar with OPT hiring processes. Seasonal resort markets on Cape Cod rely heavily on H-2B workers each summer, making that corridor one of the more active sponsorship environments for prep cook roles in the state.
What is the prevailing wage for sponsored prep 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.