Working with us
Two positions, one apprenticeship
Here you cook with produce you know, in a team of eight with two consecutive days off. We follow the national collective employment agreement and plan shifts four weeks in advance.
Cook with Federal VET Diploma, 80–100 %
You will work the fish and garnish stations and over time take on your own daily dishes. We expect a Federal VET Diploma and a love of sauces that take time, and we offer reliable shift plans with Monday and Tuesday off.
Service staff, 60 %
You will look after your own tables in the dining room and garden and advise guests on the wines from Mont Vully. Experience in à la carte service is required, and French is helpful in Murten.
Apprenticeship as cook (Federal VET Diploma), from August
Three years of training at all stations, supported by Marc Zbinden and Simon Rytz. We are looking for curiosity about produce and reliability; grades are secondary.
About us
A house that trains people
Gasthaus Silberbuche has belonged to the Brügger family since 1954, and since 2011 Andrea Brügger and Marc Zbinden have run the business. Simon Rytz trained here, came back after years away and is now sous-chef.
We are eight staff and two apprentices; the house has twelve tables in the dining room and nine in the garden. Anyone who starts with us first gets to know the suppliers: the fisherman on Lake Murten, the vegetable grower in the Grosses Moos, the winegrower on Mont Vully.
Contact
Write instead of calling
If calling during service feels awkward, write to us at any time of day. Andrea Brügger replies personally within three working days.