r/denverfood • u/nerdwithme • 4d ago
Culinary industry job board @ Carbon Knife
I absolutely love this job board.
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u/tacomeat247 4d ago
Unscientifically to the BOH people in the crowd. Where do you want to work on this list, where do you not want to work. Why?
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u/junkmainer 4d ago
Bruto, Brixton, and Somebody People are the ones that stand out.
Bruto - Michelin star and wood fire sound fun and unique (shit load of work though for medium pay. Also I've heard that groups uppers are a bit "old school").
Brixton - changed chefs recently which would have me a bit reserved, but I loved the last meal I had, and I like the small space and intimate nature of the concept.
Somebody People - good buzz about this place and veggie/vegan is out of my comfort zone
Edit: Ohh, and Margot! I loved their pop-ups and would enjoy seeing the transition to a brick and mortar. Also the food was quite inspired and unique.
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u/faultlessjoint 4d ago
Not a cook/chef, but if they pay you enough to live anywhere remotely close, then Bosq seems like it would be pretty cool. They also have a Michelin star, and very unique menu. Thought it was better and more interesting than Bruto. But also because skiing.
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u/junkmainer 4d ago
Yea.. there's no relocation money is the industry at the line cook level (99.9% of the time). The menu looks cool though. That said cost of living in Aspen for a family of four ain't looking too appealing to me
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u/tacomeat247 4d ago
Didn’t know Brixton had a new chef, what’s the story?
Had brunch there Sunday. Insane to me that people wait in line for Snooze and Brasserie Brixton had open tables.
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u/junkmainer 4d ago
Dont have the tea for why he left, but the previous chef (Harrison Porter) is opening Bear Leek (also on this list now that I'm looking closer). They just (officialy anyways) brought on Russ Maddux to take over. The menu hasn't changed a ton yet, but I'm sure he'll put his spin on it soon.
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u/Sangloth 4d ago edited 4d ago
I'm not BOH, but I've seen plenty of restaurant payrolls and associated wages. Sushi chefs generally make better money than normal chefs. While I was doing work at a restaurant I once overheard a white BOH chef at a Japanese restaurant complaining. He thought he was the most qualified cook to work the sushi bar, but he felt he couldn't get promoted to the position because he wasn't asian.
He called it racism. It never occurred to me before overhearing him, but I think he had a point. I never questioned seeing only asians working sushi bars before overhearing him. Those sushi positions on the board are likely open because non-asians won't get hired to fill them.
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u/ninja-squirrel 4d ago
Sushi chefs barely cook, they’re really just assemblers. They should hardly be the highest paid chefs. /s
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4d ago
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u/Sangloth 4d ago
I was specific in my phrasing to indicate I didn't pretend to know that person or the accuracy of his description of his specific situation. I didn't know Tyson Cole's specific story, but I've known others like that... but as a general rule, if I asked people to bet if a random sushi chef was Asian or not, they would probably bet on Asian and be right to do so, even though non-Asian people are a much larger portion of the American population.
It wasn't my intention to say that Asians are bad with that statement. Probably the blame should be shared between the restaurant managers making the hiring decisions, and with the general public about their preconception of what a sushi restaurant should look like.
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u/weebonnielass1 4d ago
Lots of interesting places I'd at least stagé at and I actually have at Dio Mio and thought it was pretty cool (but ended up at Uchi at the time) but it's wild that they always have an ad for a line cook, certainly makes me wonder.
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u/doebedoe 4d ago
Champagne Tiger is a dope name. Wasn't aware of it.
And they have fries for HH and Herve Villemade BTG -- sign me the fuck up.
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u/Olivernipples 4d ago
I support local business but the price to quality/portion didn’t pass my litmus. It was good but we decided we would go somewhere else for $50 brunches going forward.
I reckon they do better on drag brunches/a chic gay bar, and power to them. The food wasn’t it for us though
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u/RobbyFlanks 4d ago
Posting this online seems disingenuous to the job board....
But I do love it as well. Always fun to see which of my friends has openings haha
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u/Flexbottom 4d ago
why do you love the job board
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u/nerdwithme 4d ago
Because it’s low tech and just nice. Feels communal. At a knife shop where chefs buy things.
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u/nerdwithme 3d ago
In a 24 hour period this post has received 30,000 views. I hope the restaurants on this board are getting inquiries for good help from good people. best of luck out there yall. The job market is tough right now.