Line Cook

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 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.

The Line Cook will work closely with the kitchen team to execute daily culinary operations with precision and consistency. This role requires technical skill, a strong work ethic, a passion for high-level fine dining, and a collaborative mindset to ensure the highest standards of quality and teamwork.

Duties and ResponsibilitiesCulinary & Station Execution

• Execute daily mise en place and prep tasks with accuracy, speed, and strict attention to detail.

• Set up, maintain, and break down an assigned station according to Oyatte’s organizational standards.

• Cook and plate dishes with precision and consistency, adhering strictly to Chef Lee’s recipes and standards.

• Listen carefully to calls and coordinate closely with the kitchen team and expeditor to ensure precise timing of all courses during service.

• Constantly taste components and mise en place throughout the day to ensure proper seasoning and quality control.

Kitchen Operations & Safety

• Maintain absolute cleanliness and organization of workstations, walk-in coolers, and dry storage.

• Adhere strictly to DOHMH food safety guidelines, sanitation protocols, and HACCP standards.

• Collaborate with the porter team and management to ensure kitchen equipment and facilities are properly cared for and maintained.

Teamwork & Collaboration

• Work cohesively with the kitchen team and dining room team to maintain a supportive, positive, and efficient kitchen environment.

• Stay open to feedback, mentorship, and continuous learning from the Chef de Cuisine, Sous Chef, and Executive Chef to refine culinary techniques.

Qualification Standards

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

• Advanced and precise knife skills, with a strong foundation in classic and modern culinary techniques.

• Ability to read, understand, and precisely execute detailed recipes.

• Strong communication skills and a focused, collaborative approach during fast-paced services.

• High level of personal accountability, punctuality, and professionalism.

• 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 Line Cook. Other duties may be assigned as necessary to support kitchen operations and the restaurant’s standards of excellence.