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How Many Hours Do You Work(Day/Week) - Page 5

post #121 of 146
I work 5 days a week, usually 8-10 hours a day. I am at a catering company and have great owners that believe in quality of life and family. I have worked at some pretty crazy places too with upwards of 90 to 100 hours but that is in the past, hopefully for good.
post #122 of 146
You are all going to hate this , I work 7.6 hours a day , 9 am to 5.30 pm , Monday to Friday for $1500 a week . BUT there wouldn't be a week that goes by where I don't get threatened with a thumping and sworn at , welcome to rehab
post #123 of 146
6pm- 4:30am around 60-80hrs per week.
Doing the damn thang like a champ.
post #124 of 146

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?

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #125 of 146
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?


Wise words Brandon, wise words.
post #126 of 146

executive chef.

 

12-16 hours a day

5-7 days a week

post #127 of 146

hey how many hours do u work

post #128 of 146

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.

post #129 of 146

currently co-head chef (under executive chef)

12-15 hour per day. most has been 20 hours in a day (i`m not sure what "day" means anymore)

post #130 of 146

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. 

post #131 of 146
The last exec position i had was a salary based on 60 hours a week. Usually i averaged about 70 hours. Started teaching 4 years ago and while my actual salary is a little less i work 180 days a year no holidays at all. I choose to work the line and or cater during the summers for fun and extra income. Best decision of my life.
post #132 of 146

agh , i could totally do that .... even tease em about being in rehab (i did it solo, it sucked)

post #133 of 146

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?!!!

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #134 of 146

A couple of weeks ago I topped out at 97 hours.  I decided that I don't want to do that anymore. 

post #135 of 146
Hey chefs!! I have an assignment coming up in Queens for a special project. It's a 7 day assignment, 12HR shifts. I'm looking to hire six of the following; Prep Cooks, Sous Chefs and Garde Mangers.

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.

http://jbcplatform.com/contact/
post #136 of 146
@talentexecutive there's a place in this forum to post kobs that would be more appropriate than a thread where we complain about working too much.
post #137 of 146
Around 80-85 hours a week. 7:00 to 24:00, 5 days a week, including a 30 minute break.

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.
post #138 of 146

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.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #139 of 146
Sous chef at a $3 million ish dollar store. I do about 50-55 if I don't have to come in on my days off
post #140 of 146

Owner/chef

 

summer- 7am-10pm mon-sunday...i slack off a bit in the middle of the day to at least get a glimps of my kids.

winter - 8am-3pm monday to friday, sat 8-4. sunday off

 

that includes all admin stuff too.

post #141 of 146

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!
 

post #142 of 146
Line cook/starters chef/desserts -Is that even a title?


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!
post #143 of 146
What kind of payscale are we talking about for any of these jobs?
post #144 of 146
Quote:
Originally Posted by billyg View Post

What kind of payscale are we talking about for any of these jobs?


From $25,000 on the low end to a hundred thousand(-ish) on the top side.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #145 of 146
12 hours Monday-Thursday 14 hours fri sat 6hours sun
7 days a week every week
Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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post #146 of 146

:chef:
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..

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