Open positions
Sous-chef (m/f/d)
Salvia Zürich · 100% · from January
You run the kitchen while the head chef is in the garden — and you are happy to go along.
A brigade of eleven, lunch and dinner, Sundays and Mondays off. Half of what we cook is vegetarian, and we expect you to take vegetables as seriously as a fillet.
Orders arrive on the kitchen display, not on paper slips; front of house calls away the courses from the table.
- 5 weeks' holiday
- Two days a month in the garden
- Further training paid for
Chef de rang (m/f/d)
Salvia Genève · 80–100% · immediately
You speak French and English, and you enjoy talking guests through a list of Swiss wines.
Lunch and dinner service, five days a week. You take orders on a handheld device and take payment at the table.
Tips are shared between front of house and kitchen.
- Meals included
- TPG travel pass paid for
- Training in sommellerie
Sommelier
Salvia Luzern · 100% · from March
Swiss wines only, and an alcohol-free pairing meant just as seriously.
You are responsible for the Lucerne wine list and the wine pairing for the seasonal menu. Guests from all over the world, open seven days a week, a rota with two consecutive days off.
- Trips to the winemakers
- A language course of your choice
- 5 weeks' holiday
Gardener, specialising in vegetables
Salvia St. Gallen · 60–80% · from February
The courtyard, the roof garden in Zürich and the planning with our partner farms.
You plan with the kitchens what grows when, and once a month you join a Garden Evening.
- A garden bed of your own
- Flexible working hours
- Lunch included
Service staff, Café & Deli
Salvia Locarno · 100% · March to October
Early mornings, guests from the lakeside, and a kiosk that takes half the orders.
Coffee, bowls and cakes at the counter and on the terrace. Guests order at the kiosk or with the QR code at their table; you serve, advise and take payment.
- Accommodation on request
- Meals included
- Seasonal bonus
Apprenticeships
Apprenticeship as a cook (EFZ)
Salvia Interlaken · 3 years · 1 August
Three years in which you learn to cook vegetables, fish and meat — in that order.
Hot food all day, guests from all over the world, and a trainer who served his own apprenticeship with us. One month a year in another Salvia.
- A set of knives to start with
- A month in another house
- Exam preparation
Apprenticeship as a restaurant specialist (EFZ)
Salvia Zürich · 3 years · 1 August
Service in the restaurant, at the bar and in the café — and, from the second year, the wine list.
You learn table service with the handheld till, the bar and the café. From your second year you work alongside our sommelière.
- Half Fare travelcard paid for
- A month in another house
- Wine course
In person, ideally: spend half a day with us in the kitchen or at the bar. A CV is enough; write to jobs@demo-salvia.ch.