Pastry 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 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 Pastry Line Cook will work closely with the Pastry Chef and the kitchen team to execute the daily pastry and dessert program with exceptional precision and consistency. This role requires fine motor skills, meticulous attention to detail, a strong work ethic, and a collaborative mindset to ensure our pastry program integrates seamlessly with the overall dining experience.

• Execute daily pastry mise en place, baking, and prep tasks with absolute accuracy, speed, and strict attention to weights and measurements.

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

• Produce, finish, and plate desserts with high artistic precision and consistency, adhering strictly to established recipes and standards.

• Coordinate closely with the pastry team, kitchen team, and expeditor to ensure the flawless and timely flow of desserts during service.

• Constantly taste pastry elements and components throughout the day to maintain rigorous quality control and seasoning standards.

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

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

• Collaborate with the porter team and management to ensure all pastry tools and equipment are properly handled, cleaned, and maintained.

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

• Stay open to feedback, mentorship, and continuous learning from the Pastry Chef and Executive Chef to refine pasty and baking techniques.

• Minimum 1–2+ years of pastry experience in Michelin-starred or highly acclaimed fine dining restaurants.

• Advanced scaling, piping, and delicate plating skills, with a strong foundation in contemporary pastry techniques.

• Ability to read, understand, and precisely execute highly precise formulas and recipes.

• Strong communication skills and a focused, calm 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 Pastry Line Cook. Other duties may be assigned as necessary to support kitchen operations and the restaurant’s standards of excellence.