Head Baker – Breads & Desserts – Kindred Fare | Geneva, NY

About Kindred Fare Kindred Fare – A Spirited Cookery is a seasonally driven, scratch kitchen in Geneva, NY, known for local ingredients and a strong connection to the Finger Lakes food community. We’ve been featured in Forbes, Wine Spectator, and Eater, and voted “Best Farm to Table Restaurant” six years running in the Finger Lakes Times Readers’ Choice Awards.

The Role We’re looking for a Head Baker to lead our dessert program and daily bread and baking. This role is ideal for someone who takes ownership, enjoys working independently, and likes collaborating with a talented chef team.

Your day starts early, with the kitchen to yourself to bake breads, desserts, and pastries from scratch. By mid-morning, our prep crew arrives and you’ll coordinate with them for nightly service. You’ll also have real creative freedom, developing desserts for our Monday Chef’s Menu and special dinners throughout the year.

What You’ll Do

• 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 everything you make
• Plan and manage daily baking and dessert production for dinner service
• Handle ordering, inventory, and costing for the baking program
• Coordinate with the prep team on production and storage
• Keep your station clean, organized, and up to food-safety standards
• Use guest feedback to keep improving consistency and the overall dining experience
• Receive and check morning deliveries, and let in maintenance visits before the prep team arrives
• Make occasional runs to local farm stands and stores for seasonal ingredients
• Pitch in on the line or prep during busy services when needed

What We’re Looking For

• 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 your own recipes and menus, not just baking off or following preset recipes
• Self-motivated and dependable, and confident running your own program
• Comfortable working solo in the morning and as part of the team once prep begins
• Strong time management and organization
• A 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

Schedule

• Daytime hours, typically starting between 7–9 a.m. and ending between 12–3 p.m. 4 - 5 days a week. 
• 30–40 hours per week depending on the season; our busy season runs May through October
• Qualified candidates who want more hours year-round can pick up night shifts on the line
• Occasional evenings for wine dinners, special events, and big nights like Graduation Weekend, Mother’s Day, Valentine’s Day, and New Year’s Eve
• Closed on major holidays: Easter, Memorial Day, Fourth of July, Labor Day, Thanksgiving, Christmas Eve, Christmas Day, New Year’s Day, and Super Bowl Sunday

Pay & Benefits

• $22–$28 per hour, based on experience
• Health insurance and 401(k) with employer match
• Paid time off
• Flexible scheduling: since we’re open 7 nights, your days can shift as long as production is covered
• Shift meals and employee dining discounts
• Creative ownership of the dessert and bread program

Our Culture
We’re serious about good food, but we don’t take ourselves too seriously. Mornings start calm and focused; as the prep crew rolls in, the energy builds with music, laughter, and a steady rhythm. We work hard, communicate openly, and take pride in what we create.

If you take initiative, love creating from scratch, and want to be part of a lively team, we’d love to hear from you.