Required Years of Experience
1 year
Job Details
Oyatte is a 30-seat contemporary fine dining restaurant in New York City, rooted in seasonal, farm-driven ingredients sourced directly from our own farm in upstate New York. Founded by Chef Hasung Lee, who previously served as Head Chef at Atomix, Sous Chef at The French Laundry, and Geranium in Denmark, Oyatte represents the culmination of his culinary journey—combining technical mastery, global techniques, and a deep respect for the natural flavors of each ingredient.
As a newly opening restaurant, Oyatte embodies both vision and ambition. Chef Lee is deeply committed to creating a kitchen and dining experience where passion, collaboration, and growth are at the heart of every service. Our philosophy blends technical precision with respect for the ingredient, creating a cohesive and elevated dining experience where every detail—from kitchen to dining room—reflects our ethos.
We are seeking passionate and talented Line Cooks to join our kitchen team. This position provides the opportunity to develop your culinary skills, learn from a highly skilled team, and grow within a collaborative, high-performing environment.
Duties and Responsibilities
Culinary
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Prepare mise en place, cook, and assemble dishes according to Oyatte recipes and standards.
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Set up and maintain your station efficiently, ensuring organization and cleanliness throughout service.
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Work closely with station leads, sous-chef, and kitchen expeditor to ensure timing and quality of all dishes leaving the kitchen.
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Maintain cleanliness and organization of walk-in coolers, dry storage, and workstations in compliance with HACCP and restaurant standards.
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Taste and check dishes for proper seasoning, quality, and consistency.
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Follow all Oyatte culinary standards and recipes, and continuously refine skills under guidance.
Teamwork and Growth
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Collaborate closely with colleagues in a professional, respectful, and supportive environment.
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Participate in training and skill development as guided by station leads and sous-chef.
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Adapt to additional tasks as assigned to support kitchen operations and smooth service.
Menu and Technique
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Assist in preparing seasonal dishes and understanding new techniques as introduced by the Chef.
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Contribute ideas and feedback to help refine recipes and execution.
Compensation Details
Compensation: Hourly ($18.00 - $20.00)
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Attention to Detail
Time Management
Communication Skills
Problem Solving Skills
Ability to Work Under Pressure
Creativity in Culinary Arts
Team Collaboration
Adaptability
Read more
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Oyatte is a 30-seat contemporary fine dining restaurant in New York City, rooted in seasonal, farm-driven ingredients sourced directly from our own farm in upstate New York. Founded by Chef Hasung Lee, who previously served as Head Chef at Atomix, Sous Chef at The French Laundry, and Chef de Partie at Geranium, Oyatte represents the culmination of his culinary journey—combining technical mastery, global techniques, and a deep respect for the natural flavors of each ingredient.
As a newly opened restaurant, Oyatte embodies both vision and ambition. Chef Lee is deeply committed to creating a kitchen and dining experience where passion, collaboration, and growth are at the heart of every service. He believes that a truly successful restaurant thrives when every team member feels supported, empowered, and inspired to contribute their best.
Our philosophy blends technical precision with respect for the ingredient, creating a cohesive and elevated dining experience where every detail—from kitchen to dining room—reflects our ethos. We explore seasonality, fermentation, and preservation while remaining true to the integrity of the ingredients.
At Oyatte, we are not just cooking meals; we are crafting moments of joy, creativity, and excellence, and we strive to cultivate a workplace where every team member can grow, feel valued, and share in the excitement of building something exceptional together.
