Job Information
Indus Hospitality Group Lead Line Cook in Geneva, New York
Lead Line Cook
Geneva, NY (http://maps.google.com/maps?q=512+Hamilton+St+Geneva+NY+USA+14456)
Job Type
Full-time, Part-time
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 inForbes, Wine Spectator,andEater, and were voted“Best Farm to Table Restaurant” four years in a rowbyThe 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.
Ouropen kitchencelebrates 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 motivatedLine Cookto 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 work2–5 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 anopen 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
Salary Description
$21-$26 per hour based on experience