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How Many Hours Do You Work(Day/Week)

post #1 of 108
7/19/08 at 7:30am
Thread Starter 
I am curious about the average amount of hours per day and per week most of you work.

Would like title, hours and hour of operation.

Any feedback would be appreciated.
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post #2 of 108
7/19/08 at 7:36am
Is this to make me feel bad?:( My feet already hurt.

I am the owner of a small cafe and catering business. I am also the main cook. Not chef. Cook.

I work 6ish to 3, 3 days a week; 6ish to 6ish, 2 days a week, and from 7-2 on Saturday. That's 57 hours. When I have catering jobs, all bets are off. :beer:
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post #3 of 108
7/19/08 at 8:13am
chef

multiple outlets

5 or 6 days week

10 am-10pm

would not suggest working more than 55 or 60 hours a week if you are married and have young children....can really put a dint in seeing them grow up....
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post #4 of 108
7/19/08 at 8:33am
Thread Starter 
I am an Executive Chef
Private Club

Breakfast/Lunch/Dinner- Banquets to 600
All from scratch except Breads

7am -10 pm hours 5-6 days a week/ sometimes 30-60 days straight

I am trying to get an idea of what other professionals work.

Yes I would like to get to 55-60 hours a week.


Sorry I should have put this first.
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post #5 of 108
7/19/08 at 10:34am
Sounds as if your somewhere seasonal....after the 30 to 60 day hump....I assume you have some flexibility in your schedule....are you in Florida or the Carolinas....or maybe up north
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post #6 of 108
7/19/08 at 12:00pm
I use to work as Corporate Chef from 5am to 9pm, 6-7 days a week plus I had to travel out of state, which some how wasn't considered part of my schedule. A few times I didn't get a day off for more than a month ( never again).. Now that I'm doing just catering/personal cheffn for myself I work not as often, but more than I want to, 50 -60 hrs. Hoping in the near future to get a little more business, so I can hire a chef to do everything that I do.
When I stop loving what I do, I will do something else: Clint Eastwood http://NewDreamCatering.comCharleston, SC
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post #7 of 108
7/19/08 at 12:32pm
Thread Starter 
I am in the mid west. Here our season last from March to November.
We are very busy with Ala Carte, Banquets, Gourmet To Go and Cater-out Parties year round. Usually our downtime is January, February and that is when everyone on staff goes on vacation one at a time.
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post #8 of 108
7/19/08 at 1:15pm
Do any of the wage worker cooks have problems trying to "get enough hours" to fill? Many places I've worked are very averse to giving overtime so barring special circumstances I don't go over 45 a week.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #9 of 108
7/19/08 at 2:23pm
I do 12 - 14 hours a day at the restaurant. If we have catering jobs on the schedule then that stretches to several more the night or two before the job. I was doing that 7 days a week for a long time until we got things stabilized, now I do that monday - friday and do 5 hours on saturday and on sunday. So 70 - 75 hrs/week is what I'm averaging now (plus any catering work that comes up). Feels like a part time job after the 100+ I was used to.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.
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post #10 of 108
7/19/08 at 2:50pm
Thread Starter 
I guarantee my hourly staff that they will not fall below 38 hours a week.

During Peak season they average 5-10 hours of overtime a week for the high production ones.

Overtime is a reward here you have to earn the right to get the extra pay.
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post #11 of 108
7/19/08 at 8:03pm
Between 57-60.
10:30-10:30 Tuesday-Saturday with a two hour break from 2:30-4:30.
2:30-10:00 Sunday
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post #12 of 108
7/19/08 at 8:13pm
I wish every chef had the same attitude like you, i wish i got 5-10 hours of overtime a week.

Right now im working around 40 hours a week 5 days, come in 2 or 230 and leave 1030-11ish
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post #13 of 108
7/20/08 at 4:53am
"Managing" Sous Chef. Basically an unglorified Exec. All the responsibilities, none of the perks, pay or title of a muti-unit full service 4 diamond hotel in a resort setting. 9 or 10am - anywhere from 10pm/midnight, 5-6 days a week.

One week while my "Co" Sous Chef broke his foot I ended coming in at 7am and worked til midnight for two weeks straight. Bad thing was that the second day into that stretch I started passing a kidney stone that took almost a month to pass. I informed my Exec. at the time what I was going through, he came over with a couple Tylenol, patted me on the back, and left.
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post #14 of 108
7/20/08 at 8:38am
Line cook
45-55 hours a week/ 5 days a week

Nice until school starts again, then it gets a little frustrating.
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post #15 of 108
7/20/08 at 12:17pm
This is the horrible fact of our industry, you are either overworked or underworked. I am fortunate enough to work 30-35 hours a week for decent pay, and live a modest life while my wife is getting ready to go back to school. My Chef is salaried, don't know what he makes, and works ridiculous hours. Now that we have some more cooks to replace a couple of the ones he had to fire he, gets 2 days a week off. But only because he refuses to let the owner open us up on sundays:p
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #16 of 108
7/21/08 at 12:17am
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 :D
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post #17 of 108
7/21/08 at 9:43am
14 hours a day
6 days a week
the 7th day, only 4 hours

total... 88h a week

i am a head chef
Shiny, Shiny... GO HOME!!!
(C. E. Oddie)
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post #18 of 108
7/21/08 at 11:16am
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.
"F%*k 'em n feed 'em fish heads!"
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post #19 of 108
7/21/08 at 12:19pm
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:rolleyes:), time between kitchens or down time for various reasons like......:lol:

Just made me even more depressed.:crazy: Doohhh!!!!:D
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post #20 of 108
7/22/08 at 7:48pm
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.
Life is like Plastic Wrap!
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post #21 of 108
7/22/08 at 8:48pm
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 :roll:
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post #22 of 108
7/23/08 at 3:06am
What a great sentiment!
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post #23 of 108
7/23/08 at 12:21pm
I love the industry, but I have to admit that not every activity I do during the course of a shift is universally appealing :) ...
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #24 of 108
7/23/08 at 1:18pm
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. :p
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post #25 of 108
7/23/08 at 1:34pm
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!
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post #26 of 108
7/23/08 at 2:02pm
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. :bounce:
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 :smoking:
Push it... Harder, Faster, Stronger, Wiser


Past Chef: "ASH!!!! GET THAT ROCKET OUT OF YOUR ARSE and chill the frack down!"
Me: "I can't help it, gotta go gotta go gotta go, lets do it, come on come on, can we COOK NOW! I NEED TO MAKE SOMETHING!!!!"
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post #27 of 108
7/23/08 at 10:30pm

cruise ship

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?
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post #28 of 108
7/23/08 at 11:23pm
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 ;)
When I stop loving what I do, I will do something else: Clint Eastwood http://NewDreamCatering.comCharleston, SC
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post #29 of 108
7/24/08 at 11:56am
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.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #30 of 108
7/24/08 at 12:17pm
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.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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