Application process
We are an experienced and friendly team, and have set ourselves the task of pampering our guests. With us, you can add depth to what you have learnt and put it into practice. Should one of our vacancies appeal to you, we would be pleased if you were to send an email with your curriculum vitae, letter of motivation, school report and employment references to us at the following address: info@zum-goldenen-kopf.ch. After checking your documents, we will get in touch with you.
Kitchen
Commis de Cuisine.
Start date to be arranged.
Workload in %
100
Requirement
Completed vocational training (3-year course).
You can expect
Assistance with the training of apprentices. Banquet service and à la carte service. Options for continuing education.
Service
Service in à la carte restaurant and at banquets.
Start date to be arranged.
Workload in %
80
Requirement
Successfully completed apprenticeship as restaurant professional.
You can expect
A young, friendly team that has set itself the task of pampering our guests. With us, you can add depth to what you have learnt and put it into practice. Options for continuing education. Assistance with the training of apprentices. Enhancement of your carving, flambé and filleting techniques.
Service
Banquet service.
Start date to be arranged.
Workload in %
60
Requirement
Training as hotel or restaurant professional.
German as native language. Good knowledge of English and French.
You can expect
A young, friendly team that has set itself the task of pampering our guests. With us, you can add depth to what you have learnt and put it into practice. Options for continuing education. Assistance with the training of apprentices.
In autumn 2019, Yolanda & Leo Urschinger will have been running Zum Goldenen Kopf for 20 years already. Here, Yolanda Urschinger takes care of service and reception. Leo Urschinger is the chef at Zum Goldenen Kopf.
