Joint Venture Restaurant Group
Production Prep Cook - Century City
Los Angeles, California, US
Role snapshot
Joint Venture Restaurant Group is hiring a Production Prep Cook - Century City on a full-time basis. This is an on-site role based in Los Angeles, California, US.
- Company
- Joint Venture Restaurant Group
- Location
- Los Angeles, California, US
- Work mode
- On-site
- Job type
- Full-time
- Experience
- 1+ years
- Posted
- Nov 7, 2026
Who this role suits
People with roughly one to three years of experience who can own small pieces of work with light guidance and want to widen their scope.
How to prepare your application
- Prepare two or three stories about work you owned end to end, including one thing that went wrong and what you changed.
- Read what Joint Venture Restaurant Group publishes about its product or team, so you can say clearly why this role and this company.
Apply only on Joint Venture Restaurant Group's own site. A genuine employer never asks candidates for money, deposits or bank details to apply, interview or “secure” a job. If something looks wrong, use Report a problem with this listing and we will review it. Read how we check listings.
About the role
Who We Are
Join the team at and be a part of Jon & Vinny's restaurant group, where passion for great food and genuine hospitality come together in a fast-paced, dynamic environment! We're looking for a dedicated, guest-focused leader who thrives in a multi-outlet setting and takes pride in delivering exceptional guest and client experiences. Whether you're a seasoned hospitality professional or ready to take the next step in your career, we offer a supportive and inclusive workplace with real opportunities for growth.
This Kitchen is a high-volume, multi-format hospitality program serving the creative community throughout the day, spanning a cafeteria, three coffee bars, catering, and a take-out window. We're dedicated to delivering the kind of hospitality that makes every guest feel taken care of, whether they're grabbing a coffee between meetings, stopping by the cafeteria for lunch, or hosting an onsite event.
Our concept is simple yet ambitious, one unified hospitality program across several formats, built on great food, consistency, and genuine hospitality. If you're someone who thrives leading a larger, cross-functional team in a high-energy environment, this is the perfect place for you.
Our Core Values
Hospitality
Hospitality is who we are; it's the kindness we extend to each other; it's the friendly and genuine reception of our guests. Hospitality is the excitement & enthusiasm with which we approach our guests, our spaces, each other, and our positions. 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. Our concept is beautifully designed. 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. Teamwork is essential to provide a great experience to our guests.
Determination & Readiness
We are determined to make our guests happy and we are ready to pivot and adapt at any time. We are determined to keep our outlets clean, organized and on a path of improvement. As a team, we are able to improvise, adapt and overcome any situation for our team and our guests. We have a readiness to satisfy the guests and meet and exceed their expectations.
What You'll Do
- Prep and cook food for the Kitchen's daily service stations and the Catering & Events program based on par levels, ensuring all operations have the product, mise en place, and other components needed for service and events.
- Follow recipes and direction from the Executive Chef, Sous Chef(s), and Kitchen leadership to maintain consistency, quality, and proper yields.
- Execute a wide range of cooking and preparation techniques, including batch cooking, roasting, grilling, sautéing, and other techniques required by the menu and event needs.
- Label, date, store and rotate prepared foods and ingredients properly; maintain accurate product identification and storage practices throughout the kitchen, walk-ins, and prep areas.
- Maintain clean, organized, and service-ready production areas, shared kitchen spaces, equipment, and walk-ins.
- Follow food handling, storage, temperature, allergen, and sanitation procedures and complete required logs, checklists, and other documentation.
- Help maintain and care for kitchen equipment and promptly communicate maintenance or equipment concerns to leadership.
- Take on additional duties, responsibilities, or projects as directed by Kitchen leadership as the operation's needs evolve.
- This is primarily a Monday–Friday daytime position, with typical shifts falling between 6:00AM and 4:00PM with start and end times varying based on operational needs and special events.
- This is a fast-paced, high-volume production environment where priorities may change based on daily service, catering, events, and business needs.
- Maintain a professional presence and represent Joint Venture Restaurant Group and the Kitchen appropriately in all interactions.
- Follow all food safety, sanitation, health, safety, and workplace standards and laws.
- Work collaboratively to contribute to a positive, safe, respectful, and productive workplace.
- 1+ year experience in a restaurant, hotel, catering, or comparable professional kitchen environment.
- Strong foundational cooking skills and the ability to execute recipes and production standards consistently in a high-volume environment.
- Comfortable preparing food in volume for multiple outlets and service formats, including daily station service and catering/events.
- Organized, dependable, self-motivated, with strong attention to detail, prioritizing multiple production needs while maintaining quality and food safety.
- Able to work efficiently and maintain a consistent pace in a busy, high-volume environment.
- Team-oriented, respectful, and willing to pitch in wherever needed..
- California food safety certification required within 30 days of hire.
- Able to understand and communicate work-related instructions with teammates and comfortably handle basic workplace communication in English.
- Regularly stand, walk, use hands, reach with hands and arms, and communicate verbally.
- Frequently stoop, kneel, crouch, sit, bend and work in active foodservice areas.
- Ability to frequently lift and/or move items weighing up to 50 pounds.
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- FLSA: Non-Exempt
- Hourly Rate: $20–$25 DOE