How Many Hours Do You Work(Day/Week) - Page 2

I work for a chain...and i get about 25 hours a week...im also a student though...i could probably expect 10 more hours if i wasnt.

at my old job at the pizza place i avg 60-70 hour work weeks...which is why i decided to get some formal training and to become an actual cook instead of pizza manager and dough tosser.
:)

quality of Life

I am the ec at a privet club. I put in 56 per week and often have two days off per week. I never even think about the hours and I love every hour of every week in the only job suited for me. I have to admit as ec you do spend a good chunck of time in the office. In the past I put in 80++ over two jobs and it hurt but we all need to take our bumps as they come our way.

wow, i hope you own the place or are making over 100k sterling... i dont think id be able to do those hours with out serious monetary motivation...

things should get better as the years go on!

When I was a young culinary sprout I worked the 60-70 hour weeks.
Underpaid... with tons of passion. I think it was great and wouldn't trade those years for a thing. Everyone should pay their dues, but the key is that you learn along the way!
I had the pleasure of experiencing many types of establishments and getting to realize what I wanted out of this life long career. I've worked in big hotels .country clubs, small neighborhood places, celebrity chef kitchens, resorts & spas.
I found that with proper time management their is surely no need for a chef to have to work their life away. It isn't worth it unless you really want that. Strong work ethic doesn't mean slave like hours!
Balance is important in every aspect from creating a great dish to maintaining a healthy life.
Now a days I run two very busy 50-75 seat eclectic neighborhood spots and work around 45 hrs a week. I have partnership and I am compensated fairly. No on bothers me because I have built trust. I do the food I want and have tons of repeat business. I create my own schedule maintain proper food & labor costs and have kitchen staff that have been with me for years! I know I am lucky to be in my position but I also know I put myself there! I worked hard to get here but it was worth it. I do what I love and I never want to stop as long as I can continue growing.
Most importantly surround yourself with good people. That is not an easy task in this business but I find you get what you give! There are many different ways to go so if you are unhappy it is up to you to make the change.
GOOD COOKING
:smoking:

Before I semi retired I was first in first out and stayed till the JOB GOT DONE . Did it for over 25 years and loved it. Now I work winter season in Palm Beach 25 hours a week in a real class operation. It pays for my cruises and trips off season. I was lucky, I was in right business, in right place with right guys at right time. The first time I retired I was 45 years old but got bored and went back to work(teaching).

Interesting. I work as a Agency chef and my hours vary greatly. From a minimum of 0 per week to 96 hours per week. As the global financial crisis bites harder and harder, I find opportunities drying up and that comparisons between times gone past and the current situation differ greatly.

Being a Chef is like being a fireman at a fire. You fight the fire in the beginning and go home when its out. Some fires are larger than others, it depends on how good the other fireman are around you. I bet if you asked the Fireman how many hours he worked he will tell you as many as was needed......................If you count hours in this business, you are in the wrong business.

I agree to that, but have to say most firemen have the tools and help to put out those fires, somethign which most restaurants lack or are unwilling to provide.


You guys will hate me but I work as exec pastry chef, off most Sundays and every Monday (we are closed) tues-wed 9-7, thurs 12-12, fri 11-12 , Sat 1-1 am.
Great benefits, nice vacation package to boot. I feel like a slacker especially after trying to figure out how one of you works 100 hours a week.

Back in the day I worked 2 jobs 6 am to 12 midnight most days then went to school all day and night on my one day a week off. I did this for 2 years while finishing up my apprenticeship, then worked in various places averaging 50-60 hours a week.
I did a few years in the carribean working 6 day weeks on a rotating schedule-1 month 5am to 3pm- 1 month 2pm to 11 pm 1 month 2am to 12pm. I was a zombie for a while and my sense of time was so screwed up after that one.

Good luck.

Hospitality Sous Chef - corporate fine-dining.

Mon-Fri
40-55 hours per week, averaging 47 hours.
7/8am start. Anywhere from 3.30 to 9pm finish.

Sun-Wed 6:30 a.m. to 3:00 p.m.
Th-Fr 6:30 a.m. to 10:00 p.m.
Sat 8:00 a.m. to 10:00 p.m.

Chef de cuisine
10-12 hours a day 4 days a week!
3 days off unless we have a party!
I have 2 small children, So I am taking it easy these days.

Currently 3 am to 8 pm Tuesday through Saturday.

Sundays are my day off...but I am a pastor's wife so I am at church pretty much all day. I get a little reprieve for lunch.

Mondays--errands and paperwork for the shop....so around 8 am to 8 pm.

OMG, ask God for lil magical helpers that bake in the wee hours

Yea, but you have a higher source to help you!!!:D

I really "stepped in it" with my current job. I'm a Sous Chef for an organic market. I work Monday thru Friday from 7 am to 4 pm. I know how lucky I am with those hours. At least I can go to school at night now. I'm going to take advantage of it while I can because I know I'll never see these hours again.

Salaried for 44 hours a week, but god, don't really want to thing about it.

Mid 50's.

Do you get paid in any way?
A pleased wife or something? If soo, I'd say its worth it, and absolutely counts. :P

Line cook, 40-45 hours a week, 20 years old

5:30am-2:pm 6days a week Sun-Fri. Head cook, Kitchen manager, mean old woman. 52 years old.

Line and prep cook, rostered to work 45 hour week but work a 6 day week usually of 10-14 hours a day. Addicted to the kitchen!!!

Commis chef, primarily in pastry.
Rostered on for 10-2 and 5-10, five days a week. Was supposed to do 160 hours over 4 weeks. Got one payslip with about 90 hours of overtime. (Just before wedding season)

Short answer: 12-13 hour days.

I am Garde Manger right now only working part-time at 37 hours a week
but the executive chef at the locally owned fine-dining restaurant i work in, works from 8am - 10pm four days a week and 10am-11pm on saturday.... ~70 hours..

sometimes he doesn't even get a day off, so he will go six days straight (we are closed sunday), and work 80 hours

Pizzaiolo at a neighborhood fine dining trattoria/pizzeria .

Schedule is usually set, scheduled for somewhere around 35-40 hours a week, and I can usually pick up overtime if I offer to come in early or stay late to do the crap no one else wants to do. Or stay late to 'deep clean' after a shift. certainly don't mind an extra hour or so on the clock drinkin' a beer an scrubbing the stove.

Really can't complain. I'm doing well for being a 'pizza boy'.

I work 37.5 hours per week, Monday thru Friday for $75k (normally 7.30 to 16.00). I've been cooking since I was 16.

I've worked the 16 hour days-7 days a week for over 23 years before landing my current job; I've earned the easy hours and my boss appreciates my knowledge and know how, not the number of hours I spend at work. I started washing dishes and have no culinary school qualifications. I'm self made and proud of it!:)

This is my last week as "line cook" so all I can say right now is what I do..

32-35 hours a week, either 4 or 5 days depending on the rotation.

Moving up to AKM will see me doing 40 hours over 5 days a week, with Tuesday and Wednesday as my days off.

I work in an all day breakfast place... we open at 6am and close at 3pm.

Remember to work that overtime $$! The next step up could be salary:(

Thanks and I will! I know the next step up is salary and salary blows goats to say the least. My husband is a graphic designer and when he was doing too much OT to be affordable for where he was working at the time he was promoted to a higher position, put on salary and yep.. worked almost the same hours as he was before. Needless to say he left that place pretty soon after that.

My owners don't want us overworking ourselves plus we're only open for nine hours a day (6am-3pm) Monday-Saturday and then 8 (7am-3pm) on Sunday so there is little room for anyone to get slammed with OT.. unless you're me and on your open shift the AKM fails to show up and you end up doing open to close because there is no choice and you can't leave them in the weeds.. or the dishwasher calls in, and no one can/will do their shift so again.. open to close... but for normal people that doesn't happen..:smiles:

I'm just getting into my winter hour's, as this is a private country club, about 35 hour a week and mid 40's in peak season which in oregon is'nt very long.

I started doing dishes when i was 14 and worked my way up, always working in the fine dinning end of the biz. I've been very lucky to work for some great chef's and have gained so much from them.

I have been the Sous Chef of Oswego Lake Country Club for the past fifteen years and am very proud of the food I have produced there through 3 Chef's. This is the second oldest country club in oregon and has alot of " Old Money " so to speak...... so in tough times this job is extremely secure.