Kindred Fare – A Spirited Cookery | Geneva, NY
Kindred Fare is a full-service restaurant in the heart of the Finger Lakes, focused on scratch cooking with seasonal, local ingredients.
We’ve been featured in Forbes, Wine Spectator, and Eater, and were voted “Best Farm to Table Restaurant” four years in a row by The Finger Lakes Times Readers’ Choice Awards. We’re a favorite among locals and travelers alike, with a strong beverage program highlighting cool-climate wines & spirits and deep ties to the regional food community.
Our open kitchen celebrates the craft of cooking and keeps our team connected to our guests. On Monday nights, our culinary team collaborates on a rotating three-course prix fixe menu—something our community looks forward to every week.
If this sounds like your kind of kitchen, we’d love to hear from you.
We are seeking a skilled and motivated full-time Lead Cook to join our kitchen team. This role involves working across multiple stations in both prep and service, contributing to a collaborative, high-quality, scratch kitchen, including running expo on the line.
You’ll work under the guidance of our Executive Chef and Executive Sous Chef in a fast-paced, team-driven environment where versatility and consistency are key.
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Execute dishes across multiple stations to recipe and quality standards
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Assist with daily prep including vegetables, proteins, sauces, and mise en place
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Manage cleanliness, organization, and efficiency across the department
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Follow and manage food safety and sanitation standards at all times
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Work effectively during high-volume service while maintaining consistency
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Communicate clearly with chefs and teammates throughout service
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Support other stations as needed to ensure smooth kitchen operations
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Lead and manage the line successfully when needed
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Availability to work 4-5 shifts per week, 50 hours per week for salary, 40 for hourly.
(typical shifts are between 12pm–10pm; service runs 5pm–9pm) -
4+ years of kitchen experience (scratch kitchen and high-volume preferred)
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Culinary skills across a few areas, such as:
- Vegetable, protein, and sauce preparation
- Following and adapting recipes as needed
- Basic animal and fish butchery
- Pantry and cold station work
- Fryer station
- Baking and pastry fundamentals
- Sauté and grill experience
- Ability to stay organized and perform under pressure
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Strong time management in both prep and service
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Team-oriented mindset with clear, professional communication
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Comfortable working in an open kitchen environment (“on stage”)
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Flexible and willing to support the team where needed
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Commitment to cleanliness and organization in all areas of the kitchen
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Weekly Salary, based on experience
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Health benefits & life insurance
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401(k) with employer match (traditional & Roth options)
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Daily shift meals & employee discounts
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Flexible scheduling (we’ll work with you!)
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Paid vacation days for salaried employees
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Closed on major holidays – spend time with your family
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Positive, team-focused work environment
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Supportive leadership—we’re real people, too
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Opportunities for advancement (sous chef track, executive chef)
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Ongoing training in scratch cooking and seasonal menu development
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Cross-training across stations to expand your skillset
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Chance to contribute to our Monday night prix fixe menus
