Sommelier

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 in late February, 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 Sommelier will lead all beverage-related aspects of the dining room experience, from wine service to cellar management, guest engagement, and beverage program development. This role requires deep wine knowledge, refined hospitality skills, and the ability to collaborate closely with both the dining room team and the kitchen to create a seamless and memorable experience.

• Oversee all wine and beverage service during daily dining room operations.

• Guide guests through wine selections with expertise, empathy, and an understanding of their preferences.

• Manage wine pairings for the tasting menu, ensuring harmony with Chef Lee’s ingredient-driven approach.

• Maintain and organize the wine cellar, ensuring proper storage, cleanliness, and inventory accuracy.

• Create and update wine lists, ensuring a balanced and dynamic program aligned with the restaurant’s identity.

• Train and support the dining room team on wine service, pairings, beverage knowledge, and responsible alcohol service.

• Assist with service pacing by coordinating with the kitchen and dining room leadership teams.

• Participate in hiring and onboarding beverage-supporting staff as needed.

• Train servers, captains, and support staff on wine knowledge, proper service techniques, and beverage pairings.

• Foster a team culture that values learning, humility, and genuine hospitality.

• Provide mentorship and structured growth opportunities within the beverage department.

• Collaborate with Chef Lee to develop thoughtful wine pairings for the seasonal tasting menu.

• Explore and integrate unique producers, regions, and styles that complement Oyatte’s ingredient-forward philosophy.

• Contribute to the development of non-alcoholic pairings, tea service, and additional beverage offerings.

• Maintain detailed knowledge of all dishes, ingredients, and preservation techniques to ensure accurate pairing decisions.

• Participate in menu tastings and R&D sessions to evolve the beverage program harmoniously with the cuisine.

• Manage wine inventory, purchasing, vendor relationships, and cost controls.

• Track beverage sales, perform inventory analysis, and support cost optimization without compromising quality.

• Maintain accurate cellar records, purchasing logs, and cost percentages.

• Ensure compliance with all local and state regulations related to alcohol sales and service.

• Minimum 3–5+ years of sommelier or wine-focused service experience in fine dining, ideally Michelin-starred environments.

• Advanced wine knowledge; certification such as CMS (Advanced or above), WSET Level 3+, or equivalent preferred.

• Strong communication skills with the ability to educate both guests and staff.

• Experience with wine program development, cellar management, and inventory control.

• Deep understanding of refined service, hospitality, and guest psychology.

• Ability to remain composed, organized, and detail-oriented in high-pressure environments.

• Passion for seasonal cuisine, thoughtful pairings, and continuous learning.

• Ability to lift and carry up to 40 lbs (wine cases) and navigate stairs safely when moving inventory.

This job description does not list every task or responsibility of the Sommelier. Additional duties may be assigned as necessary to support beverage service, dining room operations, and the restaurant’s standards of excellence.