Work here
Work at Marrow
Four open roles, each with the pay printed on it. Read how the money actually works before you apply; we would rather you knew now.
Pay
How pay, tips and the 4% actually split
Every posting below carries a pay range. Colorado's Equal Pay for Equal Work Act requires one in every job listing, and we would publish them anyway: a range you have to ask for is a range you can be lowballed under.
Tips are pooled by shift and divided by hours worked among the people who served that night: servers, bartenders and bar backs. Managers never take a share. The pool is paid out on payroll, taxed like the wages it is.
The 4% kitchen equity charge on every check is separate from tips and is not a gratuity. All of it goes to hourly kitchen staff: the cooks, the prep team and the dishwashers. Last year it added an average of $4.10 an hour on top of kitchen base pay. It exists because the person who cooked your dinner should not be paid less for standing on the other side of the pass.
Everyone gets health insurance after 60 days, with 75% of the premium paid by the restaurant. The December closure is paid. Family meal is at 4:15 every service day, and it is real cooking, not leftovers with a speech.
Honestly
What the work is like
The good: one seating means the night has a shape. Service starts at six, the last dining-room guest is usually gone by eleven, and cooks are mostly out by 11:30, later on bar nights. We are closed Mondays, everyone gets two consecutive days off, and the menu is short enough to actually master.
The hard: it is a wood kitchen. The pass runs hot, August in front of the oven is brutal, and there is no walk-in-freezer of pre-made anything to hide behind. One seating also means one rush; when the room sits at six, everything happens at once, and it is not a gentle hour. People who like the work love it here. People who want a quiet station do not.
Open roles
Open roles
Line cook
Five shifts, Tuesday to Saturday, roughly 1 pm to 11:30 pm. You will work the oven, the hearth and the pass on rotation; everyone cooks with fire here, and we teach the fire part. Two years in a working kitchen preferred, or one year and evidence you give a damn.
$24 to $27 an hour to start, plus the kitchen equity pool share, which averaged another $4.10 an hour over the last year.
Dishwasher / porter
Five shifts, evenings, roughly 3 pm to midnight. Dish, floors, the wood pile and the coal bed at close. It is the hardest job in the building and the kitchen knows it, which is why the equity pool includes you from day one. No experience needed; showing up is the qualification.
$20 to $22 an hour to start, plus the same kitchen equity pool share, averaging another $4.10 an hour.
Server
Five shifts, Tuesday to Saturday, roughly 3:30 pm to 11:30 pm. One seating means one service done properly: you will hold six tables all night instead of turning them, and you are expected to know the menu, the wood and the wine well enough to be asked anything. A year of service experience preferred.
$16.00 to $17.50 an hour base, plus the tip pool. Servers here averaged $42 an hour all-in over the last year.
Bar back
Four shifts including Friday and Saturday, 2:30 pm to close. Ice, glassware, the patio in season, and prep for the Ember Bar's twelve stools; Elliot will teach you the wine list as fast as you can absorb it. This is the job bartenders here started in.
$18 to $20 an hour base, plus a tip pool share, averaging $27 an hour all-in last year.
Apply
How to apply
Email jobs@marrow.restaurant with the role in the subject line. Three sentences about yourself and where you have worked beats a formatted resume, though either is fine; no cover letter, ever. Nadia reads every application and answers every one, usually within a week. Trailing shifts are paid at the posted base rate, because working for free is not an audition, it is working for free.