Pastry Chef de Partie

Pastry Chef de Partie

Under-Study is committed to culinary excellence and to fostering thoughtful, driven team members who take pride in their craft. Under the guidance of Chef Partner Philip Tessier and Chef de Cuisine Lyn Wells, our culinary team is rooted in the discipline and creativity behind Michelin-starred PRESS Restaurant, expressed through a playful, modern patisserie and caf that highlights technique, seasonality, and local ingredients.

As a Pastry Chef de Partie, you play a key role within the kitchen, taking ownership of your station while setting a standard for quality, consistency, and professionalism. You contribute to a culture of accountability and mentorship, supporting the growth of junior team members while continuing to refine your own technical and organizational skills within a collaborative culinary environment.

Compensation: Hourly ($20.00 - $25.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts, Wellness Program, Family Meal

Required Skills:

• Culinary Creativity
• Team Collaboration
• Attention to Detail
• Commitment to Continuous Learning
• Knowledge of Food Safety Standards
• ServSafe Certified

We are excited to announce a new project called under-study! The 4500 square foot space, located at 607 St. Helena Highway and adjacent to PRESS, will be converted into a marketplace spearheaded by Chef Philip Tessier and Director of Operations Justin Williams, opening in Spring of 2025. Formerly the original and flagship outpost for gourmet grocery chain Dean & DeLuca, under-study will be a fresh iteration with added facets calling back to its marketplace beginnings.

Samantha Rudd, owner of PRESS says, "since coming back to work for my family in 2016, my motto has been 'We respect the past, we challenge the present, we imagine the future.' Opening under-study is the next step for PRESS in expanding our culinary influence beyond our original doors. As a member of the community, I myself am looking forward to going to under-study, so we're working hard to get the space finished and ready to share." The team aspires to broaden its culinary influence and integrate under-study into the vibrant local community cultivate a warm and hospitable atmosphere where guests can enjoy outstanding cuisine and culinary artistry at a more accessible price point and to create a playground of exploration and learning for the under-study team.

Plans include a modern patisserie, a butcher shop focused on dry aged meat by Flannery Beef and Snake River Farms, seafood sourced from local and Japanese purveyors, and charcuterie by Tony Incontro, and an ingredient-inspired counter service area. Expect offerings such as a Black Truffle Tarte Flambe with aged gruyre and Grilled Octopus with habanada pepper, squash blossom, and preserved green almond (prices ranging from $6-$25), with opening hours from 7am - 5pm daily.

PRESS Wine Director Tyler Potts is in charge of curating wines and beverage selections, with coffees, espresso, hand-selected hot and cold teas, seasonal cocktails on tap, and beers by the bottle/cans. Retail bottle selections, wine clubs and classes will also be offered.