Assistant Sous Chef – Kindred Fare | Geneva,
About The Position
Kindred Fare is a full-service, scratch kitchen in the heart of the Finger Lakes, centered on seasonal ingredients from local farms and producers. Its open kitchen connects cooks with guests, and the culinary team collaborates on a rotating three-course chef’s menu each Monday. The Assistant Sous Chef joins the kitchen leadership team and works across stations in preparation and service. The role contributes to daily specials, runs expo, and leads the line when senior chefs are off. The position reports to the Executive Chef and Sous Chef in a fast-paced, team-driven kitchen that values versatility, consistency, and composure under pressure. The schedule is five shifts per week, including nights and weekends; shifts typically run from 12 p.m. to 10 p.m., with service from 5 p.m. to 9 p.m. Weekly salary is based on experience.
Requirements
- At least 4 years of kitchen experience; scratch and high-volume kitchen experience preferred.
- Experience leading a line or running expo.
- Strong skills in several of the following 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.
- Strong organization and time management during prep and service.
- Clear, professional communication and a team-first attitude.
- Comfort cooking in an open kitchen in front of guests.
- Availability for five shifts per week, including nights and weekends.
Nice To Haves
- Experience in scratch kitchens.
- Experience in high-volume kitchens.
- Skills in sauté and grill, vegetable, protein, and sauce work, basic animal and fish butchery, pantry and cold station, fry station, and baking and pastry fundamentals.
Responsibilities
- Cook across multiple stations while meeting recipe and quality standards.
- Create creative, seasonal, and cost-conscious daily specials.
- Run expo and lead the line when senior chefs are off.
- Prepare vegetables, proteins, sauces, and mise en place.
- Keep the kitchen clean, organized, and efficient.
- Uphold food safety and sanitation standards.
- Communicate clearly with chefs and teammates during service.
- Help wherever needed to keep service running smoothly.
- Contribute to the Monday chef’s menu and daily specials.
- Participate in ongoing training and cross-training across stations.
Benefits
- Health benefits and life insurance.
- 401(k) with employer match, with traditional and Roth options.
- Daily shift meals and employee discounts.
- Flexible scheduling.
- Paid vacation days for salaried employees.
- Closed on major holidays.
- Ongoing training in scratch cooking and seasonal menu development.
- Cross-training across every station.
- Clear path to advancement within the kitchen.
- Positive, team-focused work environment and supportive leadership.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
