Pastry Sous Chef

About Oyatte 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.

Position Summary The Pastry Sous Chef will work directly alongside Chef Hasung Lee to lead, manage, and execute the daily pastry and dessert program with exceptional precision, consistency, and artistic integrity. This leadership role requires superior technical craftsmanship, strong organizational acumen, and natural leadership to mentor the pastry team, oversee daily operations, and ensure the pastry program integrates seamlessly with Oyatte's overall dining experience.

Duties and Responsibilities

Pastry Production, Leadership & Service Execution

• Work alongside the Pastry Chef to oversee daily prep, baking, and service execution, ensuring all components adhere strictly to established recipes, weights, and standards.

• Lead, set up, and maintain the pastry station during service, plating desserts with high precision and managing the flow of the pastry pass in coordination with the expeditor.

• Taste, evaluate, and quality-check all pastry components throughout the day to guarantee rigorous quality control and consistency.

• Assist in menu R&D, recipe testing, and integrating seasonal produce, preserves, and ferments into the dessert program.

• Step in to run service or manage station operations seamlessly in the absence of the Pastry Chef.

Kitchen Operations, Inventory & Safety

• Manage daily ordering, inventory control, and yield tracking for all pastry ingredients and specialty tools to minimize waste and manage cost.

• Enforce absolute cleanliness, organization, and proper sanitation of the pastry station, walk-ins, freezers, and specialized equipment.

• Strictly enforce DOHMH food safety guidelines, sanitation protocols, and HACCP standards across the pastry section.

• Coordinate with the porter team and management to ensure equipment is maintained, serviced, and properly cared for.

Teamwork, Mentorship & Collaboration

• Train, mentor, and supervise pastry cooks, fostering a culture of high discipline, accountability, timeline adherence, and attention to detail.

• Work cohesively with both the kitchen team and dining room team to maintain clear communication and a supportive, high-energy service environment.

• Lead by example with high standards of professionalism, punctuality, and work ethic.

Qualification Standards

• Minimum 2–4+ years of progressive pastry experience in Michelin-starred or high-volume fine dining environments, with prior supervisory or team lead experience preferred.

• Exceptional technical foundation in contemporary pastry techniques, precision scaling, chocolate/sugar work, viennoiserie, and delicate fine-dining plating.

• Demonstrated ability to manage prep timelines, organize daily production, and lead a station calmly during high-pressure services.

• Strong recipe development, cost control, and ingredient inventory management capabilities.

• Clear, professional communication skills and a strong commitment to team mentorship and operational discipline.

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