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:
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....
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
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.
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.
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.
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.
"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.
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
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
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.
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), time between kitchens or down time for various reasons like......:lol:
Just made me even more depressed.:crazy: Doohhh!!!!
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:
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.
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:
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