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OysterLink Logo OysterLink · Gastronomy

First Cook

United States, Stamford 17.50 - 22.00 USD / Hour · Job Posted January 12, 2026
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Job Description

Cirque du Soleil is a globally renowned Quebec-based entertainment company celebrated for its high-quality artistic performances that combine circus arts, street entertainment, and captivating storytelling. With a reputation for innovation and excellence, Cirque du Soleil produces unique and immersive shows around the world, attracting millions of spectators annually. The company is committed to providing memorable experiences for its audiences through spectacular performances that blend music, choreography, and breathtaking acrobatics. Cirque du Soleil also places a strong emphasis on maintaining high standards of production, hospitality, and overall guest experience, making it a leader in the live entertainment industry.

Job Responsibility

  • 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
  • Create dishes 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

Requirements

  • Must be available to work as early as 7am (mostly morning shifts)
  • Must be comfortable in assisting and taking instructions from the chefs
  • Must be willing to assist in putting away deliveries, organizing, and cleaning the kitchen
  • Must be willing to assist in any other cleaning tasks including cleaning different kitchen equipment (ovens, hoods, etc.) as directed by the chefs
  • Availability to have access to their own knives and aprons
  • Minimum 4 years full-time experience at a high-volume restaurant or catering company as a head chef, sous-chef, or chef-de-partie in a hands-on cooking capacity
  • Must be comfortable with menus that change daily, as well as cooking different cuisines
  • Experience working in the grill, sauté, and cold larder sections

Nice to have

  • Experience in preparing desserts from scratch is an advantage
  • Preferably able to obtain a Certificate of Fitness for Temporary Indoor / Outdoor Place of Assembly Safety Personnel (F-04)

What we offer

  • Health Insurance
  • Dental Insurance
  • Paid Time Off
  • Retirement Plan
  • Employee Discounts
  • Flexible Schedule
  • Training and Development
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