We’re three childhood friends who used to meet up in the only burger joint in town and dream of one day creating our own place. We all went our separate ways after school and time went by. Over the years, we learned about restaurants, marketing and acting, lived in the States, Paris and China and worked at many different jobs. All along we remained friends and kept talking about our old dream. Then one day we stopped talking and started planning. We’re not scientists or the next Steve Jobs so we picked the only idea we ever had: burgers, the ground zero of food. We set our goal to make the best possible burger and surround it with all the love and care of great hospitality. In the Summer of 2012, we reunited in Geneva, our hometown and started looking for a space and for the best food suppliers. We found the suppliers first and then built a food-truck to start cooking our burgers on the street. Today, we have two trucks, two restaurants, two oyster bars and an amazing team of about 100 people helping us keep the dream alive.
Working in a restaurant is often considered a shitty job for students, young independant people, or gipsys and thieves.
At The Hamburger Foundation it's the contrary: we like it and we believe our job is not only to offer good food and good service in a nice place but also to offer jobs and opportunities to all sorts of people. As they say in America, it’s teamwork that makes the dream work, and we are always on the lookout for the best people to join the team and work on the dream.
Working in a restaurant you learn about teamwork and leadership, humility, responsability, ponctuality and hospitality –all things that matter for any job or career.
If you understand this, then we may have a job for you.
If you're interested send us your CV (with a picture) using the form on our Contact Us page.
Never frozen, always fresh, of the best quality and prepared by our team of in-house butchers, meat is heart of our business. That's why we have our own 3 butchers on the team and they prepare our patties fresh every morning. We do not add any other ingredients in our patties, it's only prime beef. The exact combination of the parts of the beef we use remains our secret. We exclusively use beef from Switzerland.
Finding our bun was our first quest. We went all over town talking to bakers, large and small, to find the one who was willing to work with us and try to create a decent US style bun. Nobody was interested except one guy. Together we developed our own recipe for a bun that is soft and sweet and not to big and has the right texture to hold the juices of aperfectly cooked patty.
Making good fresh French fries is no piece of cake. We use Bintje and Agria potatoes that are harvested in Switzerland. They are finely chopped into french fries, then we fry them a first time in peanut oil and then we fry them again just before we serve them.
When we started with the truck back in the summer of 2012, the only dessert we served was our famous New York Cheesecake. With the opening of our first restaurant, we wanted to offer a few more options so, just like we always do, we turned to our mothers for their recipes. So today, in addition to the Cheesecake, you’ll find an amazing Carrot Cake covered with cream cheese icing, a traditional Brownie served with vanilla ice cream and our delicious apple crumble served with vanilla ice cream as well. All of our desserts are homemade with premium ingredients.
If you would like to join our team, first you should learn how to speak French, because although we like to believe THF is a little piece of America in Switzerland, you won't get by if you don't speak the local language. Then we invite you to answer our long questionnaire below which is in French. If we like your profile and if we have jobs to offer we will contact you for an interview.
The Questionnaire
Thank you for filling out our super questionnaire. As soon we have an opening and if we're interested in your profile, we'll contact you for an interview. Thanks again and see you soon at THF!
The Hamburger Foundation is a restaurant and two foodtrucks, all based in Geneva, Switzerland, owned and operated by three partners and childhood friends George, Marc and Yann.
To book the truck ->
Book the Truck
To join the team ->
Join the team
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