Really? You expect a month? 2?
We are not talking about normal employment separations here.
We are talking about some pretty blatant and unfair circumstances. I think to suggest that chef toil away for for an inconsiderate employer for that long is pure folly. Chef is in no way responsible for whatever spanner that gets thrown into the works of the operation if he leaves. He has zero moral, practical, or professional obligation to do so. He either has merit as a chef, or he does not.
I would agree that two weeks notice is correct given no negatives, but if I'm getting jerked around, I'm done. Note, simple refusal of a raise is not such a situation.
I can and will walk out in specific circumstances. Note, none of these are to be confused with minor slights or indiscretions. Usually, a pattern develops for most of these, until 'enough' is declared:
Being insulted or berated in front of staff.
Being denied a previously promised raise. (usually for extra effort now, AKA the wimpy approach)
Being denied any time off for needed rest. (2 days of vacation after 2 1/2 years does not qualify)
Being promoted to a higher position and more responsibility without being given the salary that went with the job. (being made the sous but being paid line cooks wages while the GM sits on the increase for three months)
Having large amounts of extra work and responsibilty permanently dumped in one's lap with no discussions, and outright refusal of any in the future. (Former working Chef has more 'admin' duties all of a sudden, so everything gets dumped in the already exhausted sous's lap).
Being issued with ultimatums*. (bye).
I have put up with all those except the last* for extended periods at one time or another. I tried the "professional" route. Here is what it got me:
NOTHING. It didn't get me the next job. It didn't enhance my career. It didn't bolster my reputation.
It did however cost me physical health, and took money out of mine and my families pockets. And caused no end of stress and frustration. And it cost me precious time. I will NEVER allow it again. If you are a glutton for punishment, then hey, go for it. I wouldn't advise it though.
Subject me to any of the items on that short list, and you just don't rate any professional courtesy. I have to earn mine. So no employer gets his gratis either. I don't require anybody's reference in particular. In my experience, the employer establishes the field of play. If it's mud, so be it. Such an employer will cut your throat and leave you jobless without a second thought, whanever they feel the urge.
As to reputations, there is so much smack talk in the business, so much backstabbing and outright slander, that when I hire, I don't even check references anymore. Cutting up former cooks and chefs on reference calls is a favorite pastime of many chefs, owners, and GM's. If I decide to hire, it's based on my judgement, and mine alone. Somewhere, the definition of professional erroniously aquired the attribute of having to be on the recieving end of any sucker punch an employer throws. All these notions that you have to sit back and endure a lousy situation to be considered professional are misguided at best.