Required Years of Experience
1 year
Job Details
Under-Study is an all-day café and bakery located in the heart of St. Helena. Spearheaded by Chef Philip Tessier and Director of Operations Justin Williams, Under-Study is redefining the culinary landscape of Napa Valley with thoughtful food, exceptional hospitality, and a welcoming atmosphere.
We are seeking a dynamic individual who brings energy, flexibility, and a genuine passion for hospitality. The ideal candidate thrives in a fast-paced environment, enjoys meaningful guest interactions, and takes pride in delivering exceptional service and memorable experiences.
Responsibilities- Take food and beverage orders accurately and efficiently
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Prepare and serve coffee and espresso beverages as a barista
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Deliver food and drinks with care and attention to detail
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Maintain cleanliness and organization throughout the café
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Answer guest questions and offer thoughtful menu recommendations
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Operate the POS system and process payments accurately
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Jump in wherever needed—our team is collaborative, and no task is beneath us
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Help create a warm, engaging, and memorable experience for every guest
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Previous experience in a high-volume restaurant, café, or counter-service environment preferred
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Strong communication and interpersonal skills
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Ability to remain calm and composed in a fast-paced setting
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Team player who thrives in a collaborative environment
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Dependable, punctual, and positive attitude
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Flexible availability, including mornings and weekends
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Valid Food Handler Certification (or willingness to obtain)
Compensation Details
Compensation: Hourly ($18.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Dining Discounts, Family Meal
Required Skills
Customer Service Orientation
Attention to Detail
Team Collaboration
Initiative
Barista Knowledge
Gallery
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Cafe, Retailer, Butcher Shop, Bakery / Patisserie
Part of PRESS // Understudy
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 Flambée with aged gruyère 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.
