Lead Line Cook at KINDRED FARE

Geneva, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Jul, 26

Salary

26.0

Posted On

19 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Scratch cooking, Line cooking, Mise en place, Food safety, Sanitation, Butchery, Pantry work, Fryer operation, Baking, Pastry fundamentals, Sauté, Grill operation, Time management, Team collaboration, Communication, Organization

Industry

Restaurants

Description

Description 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. Position Overview We are seeking a skilled and motivated Line 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. 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. What You’ll Do Execute dishes across multiple stations to recipe and quality standards Assist with daily prep including vegetables, proteins, sauces, and mise en place Maintain cleanliness, organization, and efficiency across your station(s) Follow food safety and sanitation standards at all times Work effectively during high-volume service while maintaining consistency Communicate clearly with chefs and teammates throughout service Support other stations as needed to ensure smooth kitchen operations What We’re Looking For Availability to work 2–5 nights per week (typical shifts between 12pm–10pm; service runs 5pm–9pm) 2+ years of kitchen experience (scratch kitchen and high-volume preferred) 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 Strong time management in both prep and service Team-oriented mindset with clear, professional communication Comfortable working in an open kitchen environment (“on stage”) Flexible and willing to support the team where needed Commitment to cleanliness and organization in all areas of the kitchen Compensation & Benefits $21–$26/hour, based on experience Health benefits & life insurance 401(k) with employer match (traditional & Roth options) Daily shift meals & employee discounts Flexible scheduling (we’ll work with you!) Closed on major holidays – spend time with your family Positive, team-focused work environment Supportive leadership—we’re real people, too Growth Opportunities Opportunities for advancement (lead line, sous chef track, etc.) Ongoing training in scratch cooking and seasonal menu development Cross-training across stations to expand your skillset Chance to contribute to our Monday night prix fixe menus

Responsibilities

The Lead Line Cook will execute dishes across multiple stations while maintaining high quality and safety standards. They will also assist with daily prep and collaborate with the culinary team to ensure smooth kitchen operations.