Chef De Partie Jobs in USA with Visa Sponsorship 

The most delicious, well-known, and prestigious hotel in Brooklyn Fare, Chef’s Table, is seeking a dynamic, self-driven person to join their team as a Chef De Partie. The ideal candidate will be able to multitask and have outstanding plating skills. Therefore, in addition to creating delicious foods, you must have an agile and skilled personality. To learn more about Chef De Partie Jobs in the USA with Visa Sponsorship, continue reading below:

Step into the high-pressure, high-reward world of fine dining at one of America’s most prestigious culinary destinations—Chef’s Table at Brooklyn Fare in New York. This Michelin-starred restaurant is seeking a talented Chef de Partie to bring precision, creativity, and impeccable plating to their world-class kitchen.

With a base rate starting at $19 per hour (and the potential for higher earnings based on experience), visa sponsorship, and opportunities to work alongside internationally acclaimed chefs, this is more than a job—it’s a gateway to the global culinary elite.

To join this elite brigade, you’ll need at least one year of Chef de Partie or Junior Sous Chef experience, proven ability to manage a kitchen station in a fast-paced environment, and a true passion for culinary artistry.

In return, you’ll enjoy competitive pay, potential H-2B visa sponsorship, travel assistance, and the chance to sharpen your skills in a kitchen that demands nothing but excellence. For chefs hungry to take their career to the next level, this is your moment.

Details of Chef De Partie Jobs in USA with Visa Sponsorship 

Key Points

• Job title: Chef De Partie/Cook/Chef
• Job Country: USA
• Expected Salary: Depending upon the experience, the base rate is $19 per hour
• Visa Sponsorship: Yes
• Employee Benefits: Yes

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Requirements 

• Experience: A minimum of at least one year of experience as a Chef de Partie or Junior Sous Chef is typically required. Employers will be looking for a proven track record of managing a kitchen station and working in a fast-paced environment.
• Skills and Passion: A genuine passion for the culinary industry is essential, along with a strong knowledge of food, cooking skills, and overall technical expertise. You must be able to work under pressure in a high-volume, close-knit kitchen team.
• Communication: Excellent verbal and written communication skills are crucial for collaborating with colleagues and reporting to senior chefs.
• Educational Background: While a culinary degree is not always a strict requirement for all visas, it can significantly strengthen your application. Some employers may prefer candidates with formal training from a culinary arts school or college.

Read Also: Pastry Chef Jobs in USA with Visa Sponsorship

Benefits 

1. Competitive Salary

In the USA, a chef de partie’s pay is quite competitive and varies greatly depending on the restaurant, region, and level of expertise.

• Average Salary: As of August 2025, the average pay for a Chef de Partie in the United States is around $54,540 annually, or about $21.53 per hour.
• Salary Range: While highly experienced professionals can make up to $78,625 or more annually, entry-level roles usually start at $37,359 annually.
• Location Matters: Popular tourist destinations like Napa, California, and Aspen, Colorado, or large urban areas with a high cost of living, like New York City and Los Angeles, tend to offer greater salaries.

2. Visa Sponsorship

The most important advantage for foreign employees is this. Your employer is in charge of sponsoring your H-2B visa, which is the main route to lawfully working in the United States for this position. The H-2B visa offers a legal framework for your employment, notwithstanding its temporary nature.

• Temporary Nature: Although the H-2B visa is normally issued for a maximum of one year, it may be extended in steps up to three years. You then have to spend some time outside of the United States before you can reapply.
• Employer’s Responsibility: Your employer must pay for your travel expenses to the United States and, in certain situations, may also give you a stipend for accommodation and meals.
• No Recruitment Fees: Reputable companies and their representatives shouldn’t charge you for the hiring or visa procedures.

3. Career Advancement Opportunities

Your career can be greatly enhanced by working in the USA, especially in a renowned hotel or restaurant.

• Professional Development: Working with some of the world’s top chefs will provide you with the chance to learn in a challenging, fast-paced setting. Your CV will benefit greatly from this experience.
• Networking: You can create a professional network that may open doors for you in the United States and abroad in the future.
• Path to Senior Roles: In larger, more prominent businesses, a Chef de Partie post might lead to higher-level positions like Junior Sous Chef, Sous Chef, or even Executive Chef.

Job Duties

Core Responsibilities

• Station Management: The head of a particular cooking station is known as the Chef de Partie. Pastry (Patissier), fish (Poissonnier), vegetables (Entremetier), grill (Grillardin), and sauces (Saucier) might all be served at this station. From preparation to service, they are in charge of their section’s overall operations.
• Food Preparation and Execution: Their main responsibility is to cook and prepare food in accordance with the restaurant’s recipes and standards. Baking, grilling, frying, sautéing, and boiling are some of the different cooking methods that fall under this category. To guarantee that dishes are served to clients on time, they must work quickly.
• Quality Control: The Chef de Partie is in charge of making sure that every dish that leaves their station is of a high caliber. They oversee the cooking process, conduct quality checks on the materials, and make sure that each meal is presented perfectly and satisfies all requirements.

Leadership and Teamwork

• Supervising Junior Staff: In bigger kitchens, a chef de partie may be in charge of managing and instructing trainees and junior chefs, sometimes known as commis chefs. They assign assignments, offer direction, and make sure that every employee in their division is carrying out their responsibilities accurately and effectively.
• Communication and Coordination: To guarantee a seamless service flow, a chef de partie needs to coordinate with other station chefs. Any problems, including missing ingredients or broken equipment, are reported straight to the executive chef or sous chef.
• Mentorship: They are supposed to guide and motivate younger team members, assisting them in honing their culinary abilities and advancing in the kitchen.

Administrative and Operational Duties

• Inventory and Stock Management: The Chef de Partie is in charge of overseeing the station’s inventory. This entails keeping an eye on expiration dates, assessing stock levels, and making sure that all required supplies and materials are available for use.
• Hygiene and Safety: One of your main responsibilities is to keep your workspace hygienic and clean. This entails following stringent food safety and hygiene regulations, cleaning every day, and making sure all equipment is hygienic and in good operating condition.
• Menu Development: In certain restaurants, a Chef de Partie may help the head chefs create the menu by bringing fresh concepts and methods to the restaurant’s menu.

U.S. Visa Options for Chef de Partie and Culinary Professionals

1. H‑2B Visa – Temporary Non-Agricultural Workers (Seasonal Roles)

• Allows employers to bring in foreign workers temporarily for non-agricultural, seasonal, or peak workloads.
• Commonly used for seasonal kitchen staff, including Chef de Partie positions at resorts, hotels, and event venues.
• Employers need to file Form I‑129 and prove a lack of available U.S. workers for the job.

2. O‑1B Visa – Extraordinary Ability in Culinary Arts

• Designed for chefs who have achieved national or international acclaim, akin to recognized artists
• Applicants must provide substantial documentation such as culinary awards, media profiles, top-tier restaurant roles, and expert endorsements.
• The O‑2 visa may also be available for essential supporting staff to the O‑1 chef.

3. J‑1 Visa – Culinary Training and Internship

• A cultural exchange visa for structured culinary training programs
• Ideal for early-career chefs or recent graduates looking to gain U.S. kitchen experience.
• Intended for time-limited training programs with the potential to transition to other visa categories.

4. H‑1B Visa – Specialty Occupations

• Requires a bachelor’s degree or higher and a role that demands specialized knowledge
• Rarely used for Chef de Partie roles, but may apply to culinary director or academic culinary positions.

5. Employment-Based Green Card – EB‑3 Category

• Permanent residency visa for skilled workers, professionals, or other workers
• Requires a full-time job offer and labor certification to demonstrate the absence of qualified U.S. workers.
• Offers a long-term path to settle in the U.S. and may suit experienced Chef de Partie candidates.

Conclusion

For a motivated culinary professional, the possibility to work as a Chef de Partie in the United States—especially at a prestigious restaurant like Chef’s Table at Brooklyn Fare—is an incredible opportunity. This role offers more than simply a job; it offers a career-defining opportunity, with visa sponsorship possible through the H-2B program and a clear route for professional progress.

For people who have a genuine love for cooking and want to improve their abilities under the direction of renowned chefs, the rigorous, fast-paced culinary setting is perfect. This position offers ambitious culinary professionals the perfect balance of competitive pay, room for career growth, and the opportunity to work in one of the most exciting food scenes in the world.

Frequently Asked Questions