[fryguy]

I'm just getting into my winter hour's, as this is a private country club, about 35 hour a week and mid 40's in peak season which in oregon is'nt very long.

I started doing dishes when i was 14 and worked my way up, always working in the fine dinning end of the biz. I've been very lucky to work for some great chef's and have gained so much from them.

I have been the Sous Chef of Oswego Lake Country Club for the past fifteen years and am very proud of the food I have produced there through 3 Chef's. This is the second oldest country club in oregon and has alot of " Old Money " so to speak...... so in tough times this job is extremely secure.

[jordanM]

I go to school 4 days a week averaging 8 hours a day
then my 3 days off from school I work as a line cook doing around 24 hours in the 3 days

Before I decided to get a formal education I was Managing a take away joint doing 60+ hours a week with maybe 1 day off

[ChefRay]

I've never worked more than 70 hours a week. Usually, it has been more along the lines of 50.

I was lucky enough, coming up, to have a caring chef. He would reward those of us who were busting our humps with paid Sundays(closed) instead of offering overtime for extra money. Those who did only what was required to not get fired just got a day off.

[pembroke]

Hiya Fryguy,

If I hadn't left Oregon I'm sure I would have ended up at OLCC sooner or later. It would have been a nice move after leaving the MAC club.
Great place Lake Oswego,and as you said, lots of $$!

[ianman1128]

Head Chef of a multi unit property/banquet facility. In the peak summer months (resort town) I work 60 hours/6 days. In the bracket months its usually 50 hours/5 days, in the dead of winter 40 hours/5 days, but theyre flexible with this, its mostly office time then. Obviously though these are just guidlines, and if I have to be there, Im there. We're getting a bit of a break right now because we basically shut down the banquet facility for a while and therefore dont have fall bookings. My last job I was made to work 70-80 hours a week and I promised myself that I would never do it again (except by my choice).

[AdamL]

Position: Garde Manger
Location: Toronto
Shift: 11am - 1pm


In the off season (winter), we work 5 days a week, with Tuesday and Wednesday off. During the summertime we worked 6 days a week, with only Monday off.

Winter: 70 hr/week
Summer: 84 hr/week

[leeniek]

Well I can better answer this one now as I've been akm for two weeks...while I'm scheduled for 40 hours a week I end up doing between 40 and 43 depending on the week. For the past seven days I have been doing 9+ hour days as the KM was away but he came back today so I should be back to my regular days now. I did 9 today because we got slammed at breakfast and lunch and I was not going to leave at 1:30pm after my shift with them in the weeds as bad as it was at that time.

[ChefBoyarG]

I was working around 50hrs per week before they put me on day shifts

[Audilove]

Pretty amazing to see the difference in hours that chefs are working. For myself i have a good gig at a local Tribal Casino as Ex Sous 45-55 hrs a week unless we have special events ect. Two days off a week most of the time. I told the hospitality director who was the old ex chef if this was a meat grinder I didn't want the job and so far him and our ex chef are true to their word. The way I look at it if my job is done properly, my other chefs are doing their jobs and the cooks are doing theirs why do I have to live there? But if I need to be there I am there. No more not seeing my family. So yes I am grateful for having the job I have especially after seeing what some other people are working.

[rdog]

Im a chef de partie in Vancouver and am working 65-75 hours a week.