How Many Hours Do You Work(Day/Week) - Page 5
Technically on at all times as a business owner with employees, but I only work outside of my house cooking around 25 hours per week. I am bumping that up this summer to save some money, but that is by choice. I'll still probably only cook around 35 hours per week.
My family comes first. My employees come second. Profitability comes third. I spent too many years working from 60-100 hours per week. At some point, I just made the decision to reprioritize my time and dedicate less of it to work. I left a couple "good" jobs during that time because I refused to work 60+ hours anymore. I don't ask that of my employees and I don't think that should be asked of anyone else. I find the profitability comes on its own if I take care of my employees. If I started squeezing them for extra pennies, and sacrificing family for more pennies, I could make quite a bit more money, but at what cost?
I'm a new line cook and work varying schedules, but they almost never go over 9 hours; except when someone decides not to come in and I have to work 7 days a week to fill in the gap. A week's schedule looks like: M-W 10:30 am. - 7:00 p.m.; off T&F; S-6:30 a.m. - 2:30 p.m.; Sun. 11:30 a.m. - 8:00 p.m. Except this week, there a two marketing dinners for 100 people each and I may have to work a couple of double shifts.
Chef of a Bowling Club in Nimbin, NSW, Australia, 6 days a week, 80 hours, plus business on Mondays.
23 years old, started on the line at 14 after 2 years of dishwashing. Have been to The French Laundry and received a private kitchen tour with the Chef de Cuisine, ate lunch at Bouchon that day.
Have been to per se and had a restaurant tour as well.. I am from Ottawa, Canada, represented Team Ontario at the 2008 Canadian Chefs Congress alongside chefs Simon and Ross Fraser.
It's a labor of love, chefs are on 24/7, 365, dreaming of timers and toasting walnuts. It's about the food (if there is any) that comes back on the plate, not the food that goes out, and it's about the smiling customers eating yummy food and enjoying their lives more because of us.
25 years ago when I started, I imagine I worked a lot but can't really say. I never thought about how many hours I worked. I worked until the job was done. Now I rise around 7-8 walk down the hall and go into the office and turn on cnn scroll with NPR in the background. Walk the dog. Coffee. Check Cheftalk and some stock. Then I post some things, write some checks, fight with Intuit on the phone for a while. Send out vendor bid sheets.
Around 11:30 I have a board meeting with myself and usually decide to have a lunch meeting at a new place or walk on the course and play 5 or 6 holes. In the afternoon I usually do my government job. You know, the 20 or so hours a week I spend collecting their taxes from our employees, doing all the calculations, checking documents,making sure I transmit them in because we all know, when there is a problem with a Federal or State agency you are guilty until you prove yourself innocent. Then hit the phone to shop for energy, telephone service, internet service, garbage service, grease trap service, health insurance, workmans comp insurance, and then it time to prepare a little dinner for the family. So I would say I work 10-16 hrs. a day. I just don't know how I get it all done?!!!
There will be an open house tomorrow from 10-3PM. You will need two forms of ID to be interviewed. We are located at the New York location in midtown.
During November and December, we work 6 days a week with the same exact hours, so it would be over a 100 hours.
It's even worse at other restaurants. My coworker worked at a two starred kaiseki restaurant in Akasaka, Tokyo for five years, and he only had 3 hours of sleep a day. The dorms were about 10 minutes away on foot, so the apprentices couldn't use "last train" as an excuse.
And it doesn't get better as you move up the kitchen ladder either. The head chef still clocks in 70 hours a week, and he's already over 60 years old.
I am the exec of a smallish restaurant where I have been working around 60 hours or so. I expect things will settle in around 48-50 hours pretty soon.
So new to this site with 20 plus years in the business. Worked about 10 years in full time private in corporate restaurants and 10 in private clients, seasonal and yacht work. Its a huge sacrifice to be an exec and have the pressures of making money for the restaurant so you cut your line cook hours and make them your own. Spent years working 6-7 days a week 14 hour days and looking back, not really sure If received anything but stress and minimal compensation. In the end there are lots of options out there for private stuff, less hours more money. But if you want an exec/sous salary job expect to work 60-80 hours weekly minimum if you want a proper running restaurant. I guess its a chefs downfall/ego to not trust people when you are away from the restaurant. Its my reputation in the end of the day.
P.S. After a long stressful week never break down the hours you worked for what you got paid or you will have a nervous breakdown. But cooking is a great job, people have to eat everyday and you can always quit and know you can find a job fast!
My weekly hours and days off fluctuate, 5-6 days a week. Either starting 8am-3pm, 3pm-10pm, 5pm-10pm,Sundays 8am-5pm or doing the 8am-3pm break 5pm-10pm split shift. Rather thankful for my job, Being able to start work occasionally at 3pm or 5pm is lovely - as is having the occasional evening off!
From $25,000 on the low end to a hundred thousand(-ish) on the top side.
Hello... I'm Rose..I'm 14 years old and I live in Alberta, Canada.... and I want to be a chef someday....
Can I ask you... for my interview assignment for our school... PLEASE answer my questions....
1. What are the duties of your job?
2. How many hours per day or week do you work?
3. Can you tell me about your background and how you got into this field?
4. What do you like the most and what do you like the least the most?
5. What education or training is needed for your job?
6.What personal characteristics are required for someone to be successful in this job?
7. Is there a steady demand for workers in this field? How much security is there?
8. What should people do to get started in this career?
9. How might this job change in the future?
10. Is it hard to ba a chef?
THANK YOU!!!! IF you want to email me ... this is my email for GOOGLE EMAIL.... RoseQ1@learn.cssd.ab.ca,,.. THANK YOU SO MUCH..
60+ hours weekly
5-7 days a week
Typically 9am - Midnight . Every once in a blue moon I'll schedule myself for a volume shift. Very rarely. Currently understaffed (owner is cheap) and I'm doing the majority of the executive chefs responsibilities (cause otherwise they won't get done). Very stressed, tired, burnt out,and irritated.
In other words, living the life of a Sous/AKM/Prep Cook/Line Cook/Dishwasher/ Food Runner and ... a Dad . Needless to say. I love my job lmfao
I just started a new chef position, I do P&L, labor reports, inventory and ordering, and all things food related including the menu ( which is negotiated with the owner ). I am on the premise 12 hours a day, 11 if I am lucky. I work five days and usually do not have to come in on my two days off.
Just last year I was a lead line cook, and I earned $16 an hour ( very high for the area I am in ) plus tips. I worked 35 hours a week on average and didn't have to anything other than be responsible for my own station , and of course help others out and always stay busy yada yada . I loved it, but I was also bored.
There have been many years in my 20 year cooking career where working two jobs was the only way to go. In that situation, I worked 75 hours a week with no days off, and made less than I do now as a chef working 60 hours a week with two days off.