Team & Contact

Mühle Tiefenbrunnen LTD.
Seefeldstrasse 219
8008 Zurich
+41 44 389 90 50
info@muehle-tiefenbrunnen.ch

 

Mühle Tiefenbrunnen

Michael Wehrli

Owner Mühle Tiefenbrunnen
contact

 

Silvia Hess

Administration

Contact

Jakob Blumer

Operating Managing Director

Contact

Tina Bolzon

Marketing, Communication & Sponsoring
Contact us

Sonja Marcec-Wolter

Finance & Personnel Culture
Contact us

Vincenzo Sanzari

House maintenance & event technology
Contact us

Mona Gerber

Art Direction & Graphics
contact

 

Angelina Krebser

Social Media & Publishing
Contact Us

Minney

Guards our printer

Theater

Millers Theater
+41 44 387 99 70
info@millers.ch

Andrea Fischer Schulthess

Artistic theater management in the Millers
Contact
Entire Millers team

Restaurant

Alex Hannemann

Restaurant management Blaue Ente
Contact us

Café

Café Kornsilo
+41 44 389 90 67
info@kornsilo.ch

Museum

Pius Tschumi

Museum management in Mühlerama
Contact
Entire museum team

 

Jobs

Working in the Kulturareal Mühle TiefenbrunnenHere, gastronomy is combined with culture and leisure. Our hospitality and warmth make us a favorite place in the neighborhood. Become part of our team!

Restaurant Blaue Ente

The Blaue Ente is a well-known restaurant with seasonal cuisine and exquisite wines in Zurich Seefeld. Our guests are culturally interested, appreciate the innovative spirit at Blauen Ente, our commitment, authenticity and quality, as well as the cordial charisma of our highly motivated, collegial team. We are looking for a new member of our team:

Service employee (60%)

 

Lunch service in the restaurant Blaue Ente with seasonal food

Café Kornsilo

For our lively Quartier Café, we are looking for an addition to our dedicated team from July 1 or by arrangement:

Dishwasher / Back office employee 35-50%

 

Mühle Tiefenbrunnen

For our growing cultural cosmos, we are looking for a committed person for the financial areas of the various companies with immediate effect (30%), from July 1 (60-80%) or by arrangement: 

Financial Administrator Gastronomy & Culture (60-80%)

 

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