Line Cook - Brentwood

Who We Are Join the team at Jon & Vinny's, where passion for great food and genuine hospitality come together in a fast-paced, energetic environment! We’re looking for dedicated, team-oriented individuals who thrive in a dynamic setting and take pride in delivering exceptional guest experiences. Whether you’re a seasoned hospitality professional or eager to grow in the industry, we offer a supportive and inclusive workplace with opportunities for career advancement.

If you love working with great people, enjoy a lively atmosphere, and want to be part of a restaurant that values quality, teamwork, and community, we’d love to hear from you!

Jon & Vinny’s is a fast-paced, high-volume, all-day restaurant serving several Los Angeles communities 7 days a week. Known for our welcoming vibe, delicious food, and exceptional wine and cocktail offerings, we’ve become a neighborhood favorite where guests come to celebrate everything from casual dinners to special occasions. With a bustling atmosphere, we’re dedicated to delivering the kind of hospitality that makes every guest feel like a VIP.

Our concept is simple yet refined—a place for families, friends, first dates, and everything in between. We focus on creating joyful experiences with comforting food, great wine, and a vibrant atmosphere. If you’re someone who thrives in a high-energy environment and wants to be part of a dynamic, growing brand, this is the perfect place for you.

Core Values

Hospitality Hospitality is who we are; it’s the kindness we extend to each other and the friendly, genuine reception of our guests. We expect our team members to execute our concept every day and hold hospitality paramount.

Intention The best things in life are built and created with intention. When we approach our work with intention and thoughtfulness, it encourages everyone to create an exceptional experience for our guests and for each other.

Respect Respect is fundamental to who we are. We respect our guests, ourselves, our team, our products, our resources, our peers, our leaders, and our space. We hold ourselves to the highest standards of integrity and moral principles.

Teamwork We value our commitment to working with and listening to each other as a team. Kindness and generosity are an integral part of our professional relationships, and teamwork is essential to providing a great experience for our guests.

Determination & Readiness We are determined to make our guests happy and ready to pivot and adapt at any time. As a team, we are able to improvise, adapt, and overcome any situation. We have a readiness to satisfy our guests and meet and exceed their expectations.

What You’ll Do

The Line Cook is responsible for preparing, cooking, and plating menu items with precision, consistency, and efficiency across multiple stations—including grill, fry, pasta, garde manger, and breakfast. This position requires the ability to work at a high pace, adapt to station assignments, and balance both in-house dining and takeout service without compromising quality.

Line Cooks must maintain composure and organization during high-volume periods and execute dishes according to established standards. This role reports directly to the CDC and Sous Chefs and must be coachable and responsive to direction.

General & Professional Standards

• Arrive and leave on time; clock in and out accurately for shifts and breaks in accordance with the schedule and at the direction of the CDC and Sous Chefs.
• Dress appropriately and maintain a clean, professional appearance at all times.
• Demonstrate a positive, respectful, and team-oriented attitude.
• Remain coachable and receptive to feedback; follow direction from the CDC and Sous Chefs at all times.
• Be aware of fellow cooks’ stations and assist when needed.
• Assist with training new team members when requested.
• Perform other duties as assigned.

Station Setup & Execution

• Set up, prep, and execute assigned stations according to CDC and Sous Chef direction.
• Follow all recipes precisely and plate dishes consistently according to station outline standards.
• Monitor ticket flow and adjust pace to support both dine-in and takeout orders.
• Adapt quickly during high-volume periods while maintaining organization and composure.
• Label all mise en place properly with item name and date.
• Communicate clearly with the CDC and Sous Chefs regarding low inventory, ordering needs, and 86’d items.
• Maintain quality control on all products before and during service.
• Keep the station clean, organized, and stocked throughout service.

Grill & Fry Station

• Build, manage, and maintain a proper wood fire for the grill throughout service.
• Properly grill steaks, chicken, broccolini, and bread for bruschetta.
• Execute all fried items to specification, including chicken cutlets, calamari, mozzarella sticks, wings, fried eggplant, and zucchini.
• Maintain proper oil quality and fryer cleanliness standards.
• Maintain strong aw