Baker – Bread & Desserts – Kindred Fare | Geneva, NY

KINDRED FARE•Geneva, NY

8d•$22 - $28•Onsite

About The Position

Kindred Fare is a seasonally driven scratch kitchen in Geneva, New York, with a strong connection to local ingredients and the Finger Lakes food community. The Head Baker leads the dessert program and handles daily bread and baking production. The role offers creative ownership of the dessert and bread program, including developing desserts for the Monday Chef’s Menu and special dinners. The workday starts early, baking breads, desserts, and pastries from scratch independently before coordinating production with the prep crew. Responsibilities also include managing the baking program’s ordering, inventory, and costing; receiving deliveries; and occasionally sourcing seasonal ingredients from local farm stands and stores. The role may include helping on the line or in prep during busy services. The schedule is daytime, typically beginning between 7–9 a.m. and ending between 12–3 p.m., four to five days per week. The position is 30–40 hours per week depending on the season, with the busy season running May through October. Occasional evenings are required for wine dinners, special events, and busy dates. Candidates seeking more year-round hours may pick up night shifts on the line. The restaurant is closed on Easter, Memorial Day, the Fourth of July, Labor Day, Thanksgiving, Christmas Eve, Christmas Day, New Year’s Day, and Super Bowl Sunday. Pay is $22–$28 per hour, based on experience.

Requirements

At least 4 years of professional baking or dessert experience in a restaurant, hotel, or bakery.
Strong foundation in scratch breads, pastry, and plated desserts.
Experience creating original recipes and menus, rather than only baking from or following preset recipes.
Self-motivation, dependability, and confidence running an independent program.
Comfort working solo in the morning and collaboratively once the prep team arrives.
Strong time-management and organizational skills.
Passion for local, seasonal ingredients and thoughtful presentation.
Interest in a long-term role and a solid work history.
Valid driver’s license and personal vehicle for local ingredient runs.

Responsibilities

Develop and execute seasonal dessert menus for nightly service.
Bake breads, pastries, and desserts completely from scratch.
Collaborate with the chef team on specials, events, and Monday Chef’s Menu desserts.
Maintain consistency, quality, and presentation across all baked goods and desserts.
Plan and manage daily baking and dessert production for dinner service.
Handle ordering, inventory, and costing for the baking program.
Coordinate production and storage with the prep team.
Keep the station clean, organized, and compliant with food-safety standards.
Use guest feedback to improve consistency and the dining experience.
Receive and check morning deliveries and let in maintenance visits before the prep team arrives.
Make occasional trips to local farm stands and stores for seasonal ingredients.
Help on the line or in prep during busy services when needed.