Chef de Partie

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. 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 team to dining room team—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.

The Chef de Partie will be responsible for managing a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards of quality and consistency. This role requires exceptional technical skills, a strong work ethic, and the ability to mentor junior members of the kitchen team.

Culinary Excellence

• Lead and manage an assigned station, ensuring all mise en place and service tasks are completed efficiently and to Oyatte standards.

• Taste and check all components of the station to ensure proper seasoning, quality, and aesthetic consistency.

• Execute precise cooking and plating techniques during service, maintaining focus and speed.

• Coordinate with the kitchen team and expeditor to ensure seamless timing and flow of courses.

• Oversee the organization and cleanliness of your station, walk-in coolers, and dry storage in compliance.

• Ensure all kitchen equipment in your section is maintained and operated safely.

Team Support and Mentorship

• Supervise and provide hands-on training to Commis and externs assigned to your station.

• Foster a collaborative and positive environment within the kitchen team, leading by example in professionalism and punctuality.

• Assist the Sous Chef and Chef de Cuisine in maintaining the overall discipline and efficiency of the kitchen.

Menu and Technical Development

• Assist the leadership team in testing and refining new seasonal dishes and techniques.

• Maintain updated recipe cards and prep lists for the assigned station.

• Contribute ideas for minimizing waste and maximizing the use of farm-driven ingredients.

• Minimum 2-3+ years of experience in Michelin-starred or highly acclaimed fine dining environments.

• Deep understanding of professional kitchen operations and station management.

• Advanced and precise knife skills and mastery of foundational culinary techniques.

• Ability to read, follow, and execute complex recipes with high attention to detail.

• Strong communication skills and a "team-first" mentality.

• Proven ability to work under pressure in a high-volume, fast-paced environment.

• Knowledge of fermentation, preservation, and seasonal ingredient handling is a plus.

• Physical capability to lift up to 50 lbs and stand for extended periods during service.

Note: This job description does not list every task or responsibility of the Chef de Partie. Other duties may be assigned as necessary to support kitchen operations and the restaurant’s standards of excellence.