Chef De Partie Jobs in USA with Visa Sponsorship
Chef de partie positions qualify for H-1B visa, TN visa, and E-3 visa sponsorship when employers can demonstrate the role requires specialized culinary training or degree-level knowledge. Success depends on job description specificity and employer's ability to justify the position meets specialty occupation requirements. For detailed occupation requirements, see the O*NET profile.
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Get Access To All JobsINTRODUCTION
Stir up something good in the Rockies!
Now Hiring for a Full-time Year-Round Position
OBJECTIVES:
Responsible for the preparation, execution, and maintenance of assigned station scheduled for. Candidate must follow company directed specifications by performing the following duties.
POSITION DESCRIPTION:
- Positive attitude, willingness to learn and grow as an individual and team player.
- Ability to accept, digest, and apply constructive criticisms from leadership or trainer for the overall good of the individual and brand.
- Ensures all materials and supplies are available.
- Sets up each station according to established guidelines and requirements to ensure guest experience.
- Ensures that all foods are prepared according to established recipes and plating guidelines.
- Executes designated preparation stations without support under normal conditions.
- Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level.
- Follows all company HACCP documentation and procedures throughout daily shifts.
- Responsible for daily requisition of non-food and food products.
- Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.
- Assists management in training new Staff Members within department when applicable.
- Maintains safety standards while using knives and other food preparation equipment.
- Restocks and/or breaks down workstation at the conclusion of the shift.
- Stocks all stations as directed and cleans/closes all stations as directed.
- Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
- Cross-trains on all prep stations and assists those co-workers when needed to meet guest satisfaction.
- Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
- Maintains high-level of knowledge regarding the company’s products and SOP’s.
- Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
- Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
- Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management.
- Adheres to all company policies and procedures as established in the Staff Member Handbook.
SKILLS/EXPERIENCE:
- One year minimum as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience.
- A culinary degree or equivalent preferred but not required.
- Good written and verbal communication skills.
- Ability to interact professionally with other departments and outside contacts.
- Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
- Good judgment and decision-making abilities.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to stand for long periods of time; walk; use hands; reach with hands and arms. The team member is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The team member must frequently lift and/or move up to 50 pounds.
This Job Description is an overview of the scope of responsibilities for the Chef de Partie and is not intended to be an inclusive list of tasks and expectations. Employees are held accountable for all duties of this job. I further understand that this Job Description does not constitute a written or implied contract of employment and that the company reserves the right to revise and change duties as the need arises.
INTRODUCTION
Stir up something good in the Rockies!
Now Hiring for a Full-time Year-Round Position
OBJECTIVES:
Responsible for the preparation, execution, and maintenance of assigned station scheduled for. Candidate must follow company directed specifications by performing the following duties.
POSITION DESCRIPTION:
- Positive attitude, willingness to learn and grow as an individual and team player.
- Ability to accept, digest, and apply constructive criticisms from leadership or trainer for the overall good of the individual and brand.
- Ensures all materials and supplies are available.
- Sets up each station according to established guidelines and requirements to ensure guest experience.
- Ensures that all foods are prepared according to established recipes and plating guidelines.
- Executes designated preparation stations without support under normal conditions.
- Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level.
- Follows all company HACCP documentation and procedures throughout daily shifts.
- Responsible for daily requisition of non-food and food products.
- Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.
- Assists management in training new Staff Members within department when applicable.
- Maintains safety standards while using knives and other food preparation equipment.
- Restocks and/or breaks down workstation at the conclusion of the shift.
- Stocks all stations as directed and cleans/closes all stations as directed.
- Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
- Cross-trains on all prep stations and assists those co-workers when needed to meet guest satisfaction.
- Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
- Maintains high-level of knowledge regarding the company’s products and SOP’s.
- Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
- Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
- Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management.
- Adheres to all company policies and procedures as established in the Staff Member Handbook.
SKILLS/EXPERIENCE:
- One year minimum as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience.
- A culinary degree or equivalent preferred but not required.
- Good written and verbal communication skills.
- Ability to interact professionally with other departments and outside contacts.
- Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
- Good judgment and decision-making abilities.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to stand for long periods of time; walk; use hands; reach with hands and arms. The team member is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The team member must frequently lift and/or move up to 50 pounds.
This Job Description is an overview of the scope of responsibilities for the Chef de Partie and is not intended to be an inclusive list of tasks and expectations. Employees are held accountable for all duties of this job. I further understand that this Job Description does not constitute a written or implied contract of employment and that the company reserves the right to revise and change duties as the need arises.
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Get Access To All JobsTips for Finding Chef De Partie Jobs
Target upscale establishments with formal culinary programs
Fine dining restaurants, luxury hotels, and culinary schools are more likely to sponsor because they can justify specialty occupation requirements and have experience with visa processes.
Emphasize culinary degree and specialized training credentials
Highlight formal culinary education, specialized certifications, and training in specific cuisines or techniques. These credentials help employers justify the specialty occupation requirement for H-1B petitions.
Focus on roles requiring menu development and kitchen management
Positions involving recipe creation, cost analysis, staff supervision, and inventory management are easier to justify as requiring specialized knowledge than basic food preparation roles.
Research employers' previous LCA filings for similar positions
Check DOL disclosure data to identify restaurants and hotels that have successfully sponsored chef positions. This reveals employers familiar with the visa process and willing to sponsor.
Consider corporate dining and institutional food service
Corporate cafeterias, hospital food services, and university dining programs often have HR departments experienced with visa sponsorship and budgets for legal fees.
Prepare detailed job description justifying specialty occupation status
Work with potential employers to craft job descriptions emphasizing culinary science knowledge, nutrition expertise, and management responsibilities rather than routine food preparation tasks.
Frequently Asked Questions
Do I need a culinary degree for H-1B sponsorship as a chef de partie?
A culinary degree significantly strengthens your case, but isn't always required. USCIS accepts bachelor's degrees in culinary arts, food science, or hospitality management. Without a degree, you'll need extensive experience (typically 12+ years) and specialized certifications. The key is demonstrating the role requires specialized knowledge beyond basic cooking skills.
What makes a chef de partie position qualify as a specialty occupation?
The role must require specialized culinary knowledge, menu development skills, cost analysis, or kitchen management expertise. Positions focusing on specific cuisines, dietary restrictions, or food safety protocols are stronger candidates. Basic food preparation or line cook duties typically don't qualify for H-1B visa sponsorship.
Which visa types work best for chef de partie positions?
H-1B is most common but competitive. TN visa works for Canadian and Mexican citizens with culinary degrees. E-3 visa is available for Australians. O-1 visa is possible for executive chefs with extraordinary ability, but rare for chef de partie level. L-1 visa works if transferring from an overseas restaurant location.
How do approval rates differ for culinary positions versus other fields?
Culinary H-1B petitions face higher scrutiny than traditional specialty occupations. Success depends heavily on job description quality and employer's ability to justify degree requirements. Positions at high-end establishments with detailed specialty requirements have better approval odds than general cooking roles at casual dining restaurants.
Can hotels and restaurants afford visa sponsorship costs?
Upscale hotels, luxury resorts, and fine dining establishments often have budgets for sponsorship, especially for specialized positions. Chain restaurants and corporate dining services may also sponsor. Smaller independent restaurants typically can't afford the legal fees and process costs, making them less viable sponsorship targets.
What is the prevailing wage requirement for sponsored Chef De Partie jobs?
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.
How to find Chef De Partie jobs with visa sponsorship?
To find Chef De Partie positions with visa sponsorship, use Migrate Mate to search specifically for culinary roles in restaurants, hotels, and hospitality groups. Focus on established establishments that regularly sponsor skilled worker visas like the UK's Skilled Worker visa or Australia's Temporary Skill Shortage visa. Target international hotel chains, fine dining restaurants, and resort properties as they frequently sponsor experienced kitchen professionals.