Experienced Cooks Cirque du Soleil Shows

Redmond, WA 98052, USA

Posted Monday, January 5, 2026 at 5:00 AM

The Service Companies is the leading services provider of hospitality management to hotels, resorts, casinos, entertainment and education facilities nationwide. With over 3,000 associates located throughout 31 states, The Service Companies offers each associate competitive pay, full benefits, opportunities for growth, the option for same day pay through Dayforce Wallet and more. Learn more at  or connect with us on Facebook, Linked In, Instagram and Twitter.

Pay:$24.00 - $25.00 per hour

Join our team for an exciting opportunity to work with Cirque du Soleil’s “ECHO” production in Redmond, WA
, a world-renowned Quebec-based organization known for delivering high-quality artistic entertainment.

We’re currently hiring experienced Cooks to support our food & beverage operations on-site. This is a great opportunity for individuals with strong culinary backgrounds who are interested in working in a dynamic, fast-paced event environment.

• Location:Redmond, WA
• Show Dates:January 30, 2026 - March 22, 2026
• Set Up Dates:January 22, 2026 - January 29, 2026
• Schedule:Wednesday through Sunday (availability on these days is mandatory)
  - Mandatory to work Saturdays and Sundays
• Shifts:AM and PM shifts available (flexibility required)

• Recent and relevant line and prep cook experience
• Ability to work efficiently in a fast-paced, high-volume kitchen
• Strong teamwork and communication skills
• Punctuality, professionalism, and attention to detail

• Resume review – applicants must have recent experience as a line or station cook
• Qualified candidates will be contacted by a TSC Recruiter to discuss the role in detail and review Cirque du Soleil’s standards and expectations.

• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces);
• Cook menu items in cooperation with the rest of the kitchen staff;
• Creations ensuring the variety and quality of the servings;
• Answer, report, and follow chef’s instructions;
• Clean up station and take care of leftover food;
• Stock inventory appropriately;
• Ensure that food comes out in high quality and in a timely fashion;
• Comply with nutrition and sanitation regulations and safety standards;
• Maintain a positive and professional approach with coworkers and customers;
• Help oversee prep cook’s duties and tasks;

• Minimum 4 years full-time experience at a high-volume restaurant or catering company as a chef-de-partie, demi-chef, or commis chef;
• Must be willing to assist in putting away deliveries, organizing, and cleaning the kitchen;
• Must be comfortable with menus that change daily, as well as cooking different cuisines;
• Experience working in the grill and sauté section is essential;
• Experience working in the larder section an advantage;
• Must be willing to assist in any other cleaning tasks, including cleaning different kitchen equipment (ovens, hoods, etc.) as directed by the chefs;
• Have access to their own knives and aprons;
• Must have reliable transportation.
• Must be 18 years of age or older to apply.

• This job may require extended periods of walking, standing, bending, lifting, twisting and kneeling for up to 8 hours.
• May also lift up to 50lbs.

• Black shirt
• Black pants or chef pants.
• Black non-slip shoes w/black socks

Job Types: Full-time, Part-time, Temporary

• Pre-cooking preparation: 3 years (Required)
• Line Cook: 4 years (Required)

• Day Shift (Required)
• Night Shift (Required)

This list of essential functions, other duties, mental and physical demands, requirements, and any licenses are not meant to be exhaustive. Management reserves the right to revise job descriptions and to require other tasks be performed as needed.

TSC is an Equal Opportunity Employer. TSC does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non‑disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law. All aspects of employment including the decision to hire, promote, discipline, or discharge will be based on merit, competence, performance, and business needs.