Assistant Sous Chef – Kindred Fare | Geneva,

Description

• About Kindred Fare
• Kindred Fare – A Spirited Cookery is a full-service, scratch kitchen in the heart of the Finger Lakes, built around seasonal ingredients from local farms and producers.

We’ve been featured in Forbes , Wine Spectator , and Eater , and have been voted “Best Farm to Table Restaurant” six years running in the Finger Lakes Times Readers’ Choice Awards. Locals and travelers alike come for the food and our beverage program, which spotlights cool-climate wines and spirits from the region.

Our open kitchen keeps cooks connected to the guests they’re cooking for. Every Monday, our culinary team collaborates on a rotating three-course chef’s menu, a weekly tradition our community looks forward to.

• The Role
• We’re looking for a skilled, motivated Assistant Sous Chef to join our kitchen leadership team. You’ll work across stations in prep and service, help develop daily specials, and run expo and lead the line when senior chefs are off. You’ll report to our Executive Chef and Sous Chef in a fast-paced, team-driven kitchen where versatility, consistency, and calm under pressure matter.

What You’ll Do

• •Cook across multiple stations to recipe and quality standards
• •Create daily specials that are creative, seasonal, and cost-conscious
• •Run expo and lead the line confidently when senior chefs are off
• •Handle daily prep: vegetables, proteins, sauces, and mise en place
• •Keep the kitchen clean, organized, and efficient
• •Uphold food safety and sanitation standards at all times
• •Communicate clearly with chefs and teammates during service
• •Jump in wherever needed to keep service running smoothly

What We’re Looking For

• •4+ years of kitchen experience; scratch and high-volume kitchens preferred
• •Experience leading a line or running expo
• •Strong skills in several of these areas:
• •Sauté and grill
• •Vegetable, protein, and sauce work
• •Basic animal and fish butchery
• •Pantry and cold station
• •Fry station
• •Baking and pastry fundamentals

• •Ability to follow recipes precisely and adapt them when needed
• •Organized, with strong time management in both prep and service
• •Clear, professional communication and a team-first attitude
• •Comfortable cooking in an open kitchen, “on stage” in front of guests
• •Availability for 5 shifts per week, including nights and weekends (shifts typically 12pm–10pm; service runs 5pm–9pm)

Pay & Benefits

• •Weekly Salary , 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!)
• •Paid vacation days for salaried employees
• •Closed on major holidays – spend time with your family
• •Positive, team-focused work environment
• •Supportive leadership—we’re real people, too

Where You Can Grow

• •A real voice in our Monday chef’s menu and daily specials
• •Ongoing training in scratch cooking and seasonal menu development
• •Cross-training across every station
• •A clear path to advancement within our kitchen