[damack]

well right now im going to school 4 days a week from 12-5 mon-thurs near sacramento, then friday night i drive to Napa and work the weekend and i work 3:30-11 fri-sun,

i have been doing this for the last month im waiting to go full time and school to be out so at least ill get a day off and i can move to Napa and live in one place. only 4 more weeks

[cinnamon]

14 hours a day
6 days a week
the 7th day, only 4 hours

total... 88h a week

i am a head chef

[Nill]

Head Cook.
We're open 5-9pm for dinner >.>
I work 3:00 - 9:30 most days (usually one or two 8+ hours a week for catered functions etc.)
So generally I get just under 40 hours a week.

This is kind of a luxury for me, I make decent cash, have benfits and don't work as much I have on the past. I remeber working 11-13 hours a day, 6 days a week (often 7) for really ****** pay.... not that long ago.

[oldschool1982]

Since I'm not active on property anylonger I came up with a career total.

28 active career years came to 47 years of 40 hour work weeks. That averaged out to 1456 weeks at 64.67hrs per week. This total takes into account 1-2 wks vacation time a year (yeah right), time between kitchens or down time for various reasons like......

Just made me even more depressed. Doohhh!!!!

[kaffeenjunkie]

As a Line cook, mostly working 2 jobs, 60-70 hours
As a chef working one job 60-70
As an owner as many as 12-15 hours days 7 days a week.

This morning I did a 30 second commute to the computer at 6am to do a bit of paper work and I am still here reading cheftalk at 10:30pm.

There is a saying-- if you love what you do then you never work a day in your life. I feel truly blessed to have worked only a few days in my life.

[MaryB]

When I was catering BBQ parties I worked Friday, Sat, Sun. Probably 60+ hours on top of my regular job. I would go back to my normal work to get some rest from the weekends

[lentil]

Originally Posted by kaffeenjunkie

There is a saying-- if you love what you do then you never work a day in your life. I feel truly blessed to have worked only a few days in my life.

What a great sentiment!

[Blueicus]

I love the industry, but I have to admit that not every activity I do during the course of a shift is universally appealing ...

[Mannlicher]

The last restaurant I owned/managed had me working 6 or 7 days a week, and sometimes over 70 hours a week.
Being the boss does not mean its always easier.

[Headless Chicken]

Cook/assistant Chef for a corporate dining service.

on season 8-14hours/day typically 5 days/week though sometimes full 7 day weeks at multiple sites. (September - mid May)

off season 5-12hour/day typically 4-5 days/week and again, sometimes full 7 day weeks at multiple sites. (late May - mid August)

Some of my extra hours are free for special occasional events for the client though I never knew that till payday!

[DefyingYou]

Currently I'm jobless, and have a lot of time on my hands. Relocated last week, been searching places around the area to see where I want to be.
Before I quit my last job though... about 60-70hrs a week
Baker; 1am- 11am, 4 days a week
Pastry Chef; 7am - 5pm, 2-3 days a week

[youngbuck]

I used to work on a cruise ship where I worked a minimum of 60 hours and averaged between 75-85 hours a week, seven days a week and no days off for 5 months, not including the safety meetings every other week and other random meetings. But now I work at a country club maybe getting 45 hours a week. What REALLY ticks me off is when I stay late or come in early with little notice and work 6 days that week, then on the last day of the pay period my chef cuts me 6 hours early, negating all the extra hours I put in. Now, my question to you guys is: Is that fair at all? Should I say something to the boss or is that just part of the business?

[chef.ESG.73]

That probably comes from his higher ups. I'm sure he has to think of labor cost. That's what he/her gets paid to do, as a chef its not all just food. You manage other peoples/your own money.

Is it fair to you, NOPE. But it is what it is! WELCOME to the biz

[Blueicus]

That's certainly true... in a way paying overtime generally signifies to the owner/chef "I'm apportioning work incorrectly, I should hire new people or decrease the workload of the employees". The fact that the concept of overtime is in place is to dissuade employers from working their employees TOO much and managers have responded accordingly. I don't blame them for not wanting to assign overtime hours if not necessary, but I personally wouldn't mind doing more hours.

[Just Jim]

Originally Posted by youngbuck

I used to work on a cruise ship where I worked a minimum of 60 hours and averaged between 75-85 hours a week, seven days a week and no days off for 5 months, not including the safety meetings every other week and other random meetings. But now I work at a country club maybe getting 45 hours a week. What REALLY ticks me off is when I stay late or come in early with little notice and work 6 days that week, then on the last day of the pay period my chef cuts me 6 hours early, negating all the extra hours I put in. Now, my question to you guys is: Is that fair at all? Should I say something to the boss or is that just part of the business?

It's just part of the business.
If the Chef is able to minimize or eliminate OT, he/she has a responsibility to do so.
I'm sure your extra effort is appreciated, and by graciously going above and beyond, at least in your eyes, you will become someone the Chef can trust, which should pay off for you in the long run.
I wouldn't say anything to the boss.
You'll risk undoing the goodwill you've built up by being Mr. Reliable.