Chef Jobs in USA with Visa Sponsorship
Chef and culinary positions are regularly sponsored through H-1B visa for specialty cuisine roles, H-2B visa for seasonal hospitality demand, and EB-3 for permanent placements. Sponsorship is strongest for chefs with specialty cuisine expertise or executive kitchen experience at high-end restaurants and hotel groups. For detailed occupation requirements, see the O*NET profile.
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Live. Work. Explore. as a part of our Food & Beverage team at the Oasis at Death Valley!
The Oasis at Death Valley is situated in a lush, spring-fed desert oasis, surrounded by the vast and arid desert of Death Valley National Park. The Oasis operates the historic AAA Four Diamond Inn and Ranch, restaurants, gift shops, and the world's lowest elevation golf course. Both hotels are open year-round and feature swimming pools fed by naturally warm local springs.
We’re hiring a Chef to Live. Work. Explore. in Death Valley National Park!
Job Summary:
The Oasis at Death Valley is seeking an experienced Chef to lead culinary operations across multiple outlets at The Ranch location within this iconic resort and national park setting. This role is ideal for a chef with prior experience in a resort, hotel, or national park environment who thrives in a multi-outlet operation and enjoys leading teams through both guidance and example. While the position includes administrative and operational responsibilities, success in this role requires a chef who is highly visible in the kitchens coaching, mentoring, and motivating cooks and sous chefs on a daily basis. Reporting to the Director of Food & Beverage, this is a hands-on leadership opportunity for a chef who values quality, consistency, and team development in a high-volume, destination hospitality environment.
The Details:
Position Type: Full-Time, Year-Round
Pay: $70,720-$88,400/yr.
Schedule: Typical schedule is 40-50 hours, 5 days per week (will include weekends, evenings, and holidays)
Why the Oasis at Death Valley?
Death Valley National Park is in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and America's lowest elevations, Death Valley is an incredible place to call home. We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests.
Life at the Oasis:
- Employee housing and on-site employee meals (cafeteria-style) provided at low cost
- Free on-site laundry facility, Wi-Fi (limited bandwidth)
- A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities
- Meet people of all ages from all over the country and world!
Benefits:
- Medical, Dental, Vision
- Paid Time Off and Holidays
- Disability Insurance
- 401k with match
- Life and AD&D Insurance
- Employee Assistance Program
- Wellness Programs
- Learning and Development Programs
Perks:
- Free Death Valley National Park pass
- Free access to pool, golf course, rec center, gym and sports court
- Retail, Lodging and Travel Discounts
- Planned employee trips and activities
- $350 Referral Bonus Program
- The adventure of a lifetime!
Responsibilities:
- Lead and oversee all food preparation while consistently delivering high standards of quality, flavor, and presentation
- Manage food and labor costs in alignment with established Food & Beverage budget expectations
- Supervise, train, schedule, and motivate kitchen staff, assigning duties and monitoring performance to ensure operational success
- Maintain exceptional sanitation, hygiene, and food safety standards across all kitchen and storage areas
- Ensure proper labeling, storage, handling, and rotation of food and supplies; routinely inspect equipment and facilities for safe use and cleanliness
- Provide strong, hands-on leadership and address operational or employee concerns in a professional and solution-oriented manner
- Assist with menu development, recipe refinement, and continuous improvement of culinary offerings
- Partner effectively with front-of-house teams and demonstrate a service-focused mindset that supports both internal teams and guests
- Produce a diverse range of high-quality, visually appealing menu items while exercising thoughtful culinary judgment related to product availability, par levels, and food utilization
- Develop, implement, and maintain kitchen standards and reference materials, including recipes, plating guides, cleaning schedules, and operational manuals
- Promote awareness of environmental and sustainability best practices and ensure kitchen teams understand their role in supporting responsible operations
- Consistently model professional, respectful, and courteous behavior with guests and team members through all interactions
Qualifications
- Minimum of five years of progressive culinary experience with hands-on involvement in food production, preparation, cost controls, and presentation, preferably within a hotel, resort, or destination hospitality setting.
- Associate degree in Culinary Arts or a related field; equivalent professional culinary training and experience will be considered
- Demonstrated knowledge of food and labor cost management within a high-volume kitchen or multi-unit operation
- Working proficiency with basic computer systems and kitchen-related software, including scheduling, payroll, or inventory tools
- Proven leadership capability with the ability to prioritize multiple initiatives and adapt scheduling to support a fast-paced, multi-outlet environment
- Strong written and verbal communication skills, with the ability to lead teams clearly and professionally
- ServSafe certification and applicable food handler certification, or the ability to obtain required certifications within a short timeframe after hire
Physical Requirements include:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to lift and carry 50 lbs.
- While performing the duties of this job, the employee is regularly required to stand; walk; use hands to fingers, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
- While performing the duties of this job, the employee is regularly exposed to extreme conditions which include extreme hot conditions in the Summer.
We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
Overview:
Live. Work. Explore. as a part of our Food & Beverage team at the Oasis at Death Valley!
The Oasis at Death Valley is situated in a lush, spring-fed desert oasis, surrounded by the vast and arid desert of Death Valley National Park. The Oasis operates the historic AAA Four Diamond Inn and Ranch, restaurants, gift shops, and the world's lowest elevation golf course. Both hotels are open year-round and feature swimming pools fed by naturally warm local springs.
We’re hiring a Chef to Live. Work. Explore. in Death Valley National Park!
Job Summary:
The Oasis at Death Valley is seeking an experienced Chef to lead culinary operations across multiple outlets at The Ranch location within this iconic resort and national park setting. This role is ideal for a chef with prior experience in a resort, hotel, or national park environment who thrives in a multi-outlet operation and enjoys leading teams through both guidance and example. While the position includes administrative and operational responsibilities, success in this role requires a chef who is highly visible in the kitchens coaching, mentoring, and motivating cooks and sous chefs on a daily basis. Reporting to the Director of Food & Beverage, this is a hands-on leadership opportunity for a chef who values quality, consistency, and team development in a high-volume, destination hospitality environment.
The Details:
Position Type: Full-Time, Year-Round
Pay: $70,720-$88,400/yr.
Schedule: Typical schedule is 40-50 hours, 5 days per week (will include weekends, evenings, and holidays)
Why the Oasis at Death Valley?
Death Valley National Park is in the northern Mojave Desert in California and is the largest National Park outside of Alaska. With incredibly diverse ecosystems, sand dunes, mountains, and America's lowest elevations, Death Valley is an incredible place to call home. We are a welcoming community who work hard, share a real passion for the environment, and enjoy crafting memorable experiences for our guests.
Life at the Oasis:
- Employee housing and on-site employee meals (cafeteria-style) provided at low cost
- Free on-site laundry facility, Wi-Fi (limited bandwidth)
- A fast-paced, exciting work environment with plenty of upward mobility and growth opportunities
- Meet people of all ages from all over the country and world!
Benefits:
- Medical, Dental, Vision
- Paid Time Off and Holidays
- Disability Insurance
- 401k with match
- Life and AD&D Insurance
- Employee Assistance Program
- Wellness Programs
- Learning and Development Programs
Perks:
- Free Death Valley National Park pass
- Free access to pool, golf course, rec center, gym and sports court
- Retail, Lodging and Travel Discounts
- Planned employee trips and activities
- $350 Referral Bonus Program
- The adventure of a lifetime!
Responsibilities:
- Lead and oversee all food preparation while consistently delivering high standards of quality, flavor, and presentation
- Manage food and labor costs in alignment with established Food & Beverage budget expectations
- Supervise, train, schedule, and motivate kitchen staff, assigning duties and monitoring performance to ensure operational success
- Maintain exceptional sanitation, hygiene, and food safety standards across all kitchen and storage areas
- Ensure proper labeling, storage, handling, and rotation of food and supplies; routinely inspect equipment and facilities for safe use and cleanliness
- Provide strong, hands-on leadership and address operational or employee concerns in a professional and solution-oriented manner
- Assist with menu development, recipe refinement, and continuous improvement of culinary offerings
- Partner effectively with front-of-house teams and demonstrate a service-focused mindset that supports both internal teams and guests
- Produce a diverse range of high-quality, visually appealing menu items while exercising thoughtful culinary judgment related to product availability, par levels, and food utilization
- Develop, implement, and maintain kitchen standards and reference materials, including recipes, plating guides, cleaning schedules, and operational manuals
- Promote awareness of environmental and sustainability best practices and ensure kitchen teams understand their role in supporting responsible operations
- Consistently model professional, respectful, and courteous behavior with guests and team members through all interactions
Qualifications
- Minimum of five years of progressive culinary experience with hands-on involvement in food production, preparation, cost controls, and presentation, preferably within a hotel, resort, or destination hospitality setting.
- Associate degree in Culinary Arts or a related field; equivalent professional culinary training and experience will be considered
- Demonstrated knowledge of food and labor cost management within a high-volume kitchen or multi-unit operation
- Working proficiency with basic computer systems and kitchen-related software, including scheduling, payroll, or inventory tools
- Proven leadership capability with the ability to prioritize multiple initiatives and adapt scheduling to support a fast-paced, multi-outlet environment
- Strong written and verbal communication skills, with the ability to lead teams clearly and professionally
- ServSafe certification and applicable food handler certification, or the ability to obtain required certifications within a short timeframe after hire
Physical Requirements include:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to lift and carry 50 lbs.
- While performing the duties of this job, the employee is regularly required to stand; walk; use hands to fingers, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee is occasionally required to sit. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
- While performing the duties of this job, the employee is regularly exposed to extreme conditions which include extreme hot conditions in the Summer.
We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
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Get Access To All JobsTips for Finding Visa Sponsorship as a Chef
Build a specialty cuisine case for H-1B eligibility
USCIS has approved H-1B petitions for chefs who demonstrate that their role requires specialized knowledge beyond basic culinary skills. Executive chefs and specialty cuisine experts - particularly in regional cuisines requiring extensive training - have the strongest cases.
Pursue the O-1 visa if you have extraordinary achievements
Michelin stars, James Beard Award nominations, published cookbooks, or prominent media features can support an O-1 visa petition for extraordinary ability. Document every award, press mention, and industry recognition as evidence for your case.
Earn a culinary degree from a recognized institution
Degrees from institutions like the Culinary Institute of America (CIA), Le Cordon Bleu, or Johnson & Wales help establish that your role requires specialized education. A formal culinary degree strengthens the specialty occupation argument that sets H-1B-eligible chefs apart.
Use the J-1 trainee category to gain U.S. kitchen experience
The J-1 Trainee visa is available to chefs with a degree plus at least one year of related experience, or five years of experience in the field. It provides up to 12 months of U.S. training in the hospitality field and is a practical way to build connections with American restaurants.
Target high-end restaurants and hotel dining programs
Fine dining restaurants, Michelin-rated establishments, and luxury hotel culinary programs are far more likely to sponsor visas than casual dining or chain restaurants. These employers can more credibly argue that the position requires specialized expertise.
Document your culinary portfolio for immigration purposes
Compile media coverage, competition results, letters from industry peers, and evidence of specialized training in specific cuisines or techniques. A well-organized portfolio supports both H-1B specialty occupation and O-1 extraordinary ability arguments.
Chef jobs are hiring across the US. Find yours.
Find Chef JobsFrequently Asked Questions
What visa options are available for chefs seeking U.S. sponsorship?
Chefs can be sponsored through H-1B (for specialty cuisine roles that require specialized training), H-2B (for seasonal hospitality positions), J-1 (for culinary training programs), or EB-3 (for permanent positions leading to a green card). The visa type depends on the cuisine specialization, the employer, and whether the role is temporary or permanent.
Can chefs qualify for H-1B visa sponsorship?
Yes, but the role needs to demonstrate that it requires specialized knowledge tied to a bachelor's degree or equivalent experience. Executive chefs, specialty cuisine chefs (e.g., sushi masters, pastry chefs with advanced training), and roles requiring extensive formal culinary education have the strongest H-1B cases. A general line cook position would not typically qualify.
What experience do I need for a chef position with visa sponsorship?
It varies by visa type. H-1B specialty cuisine roles typically require extensive formal training and years of experience in a specific cuisine. EB-3 positions may accept less experience. H-2B seasonal roles may require basic kitchen skills with on-the-job training provided. Having documented experience in a recognized cuisine specialty significantly strengthens your application.
Which employers are most likely to sponsor chefs?
High-end restaurants, hotel groups, resort properties, and private clubs are the most active sponsors for culinary positions. Employers who need chefs with specific cuisine expertise that's difficult to recruit domestically (Japanese, French, Indian, Thai) are more likely to pursue sponsorship than establishments looking for general kitchen staff.
Can a culinary J-1 training program lead to permanent employment?
Not directly - J-1 is temporary and some participants face a two-year home residency requirement. However, completing a culinary J-1 program builds U.S. employer relationships and experience that can position you for H-1B or EB-3 sponsorship later. If you're not subject to the two-year requirement, transitioning to another visa status is more straightforward.
How to find Chef jobs with visa sponsorship?
To find Chef jobs with visa sponsorship, use Migrate Mate, which specializes in connecting international culinary professionals with employers offering visa support. Focus on restaurants, hotels, resorts, and hospitality chains that commonly sponsor skilled worker visas like H-1B or employer-sponsored permanent residence visas. These employers actively seek experienced chefs to fill specialized culinary positions.
What is the prevailing wage requirement for sponsored Chef jobs?
When a U.S. employer sponsors a foreign worker for a work visa, they are legally required to pay at least the "prevailing wage", the average wage paid to workers in the same occupation, in the same geographic area, with similar experience. This is set by the Department of Labor to prevent employers from hiring foreign workers at below-market rates. The prevailing wage varies significantly by role, location, and experience level. For example, a chef in California will have a different prevailing wage than the same role in a smaller state. You can look up current prevailing wage rates for any occupation and location using the OFLC Wage Search Page.
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