Sous Chef

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 Sous Chef will assist the Executive Chef and Chef de Cuisine in all operational, managerial, and creative aspects of the kitchen. This role requires leadership, technical expertise, and collaboration to ensure the highest standards of quality, consistency, and innovation.

Duties and Responsibilities

Culinary

• Supervise hourly line cooks, commis, and externs in daily mise en place and prep tasks.

• Taste mise en place and finished dishes to ensure proper seasoning, quality, and consistency.

• Lead an assigned station, ensuring proper preparation, cooking, and plating according to Oyatte standards.

• Work with the dining room and kitchen expeditor to ensure precise timing of all courses leaving the kitchen.

• Maintain cleanliness and organization of walk-in coolers, dry storage, and workstations in compliance with HACCP and restaurant standards.

• Collaborate with the Chef de Cuisine and porter team to ensure kitchen equipment and facilities meet operational and safety standards.

• Maintain HACCP documentation and daily compliance.

Hiring and Team Development

• Assist in interviewing potential kitchen employees as needed.

• Seek and recruit new team members to support kitchen growth.

• Act as primary supervisor for line cook, commis, and extern teams, providing skills training, mentorship, and professional development.

Menu Development

• Support the Chef in menu planning and creation of new dishes.

• Assist with writing, costing, and refining recipes.

• Contribute to developing new techniques and refining existing ones for seasonal dishes.

Qualification Standards

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

• Minimum 3+ years management experience in a professional kitchen.

• Advanced and precise knife skills.

• Ability to read, follow, and teach recipes and culinary standards.

• Strong oral, written, and interpersonal communication skills.

• Proficiency with Microsoft Office, Outlook, and digital documentation.

• Proven ability to mentor, teach, and develop kitchen staff.

• Experience with a variety of cooking techniques and styles.

• Ability to adapt, make decisions quickly, and thrive in a fast-paced environment.

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

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