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How Many Hours Do You Work(Day/Week) - Page 3

post #61 of 110
I go to school 4 days a week averaging 8 hours a day
then my 3 days off from school I work as a line cook doing around 24 hours in the 3 days

Before I decided to get a formal education I was Managing a take away joint doing 60+ hours a week with maybe 1 day off
post #62 of 110
I've never worked more than 70 hours a week. Usually, it has been more along the lines of 50.

I was lucky enough, coming up, to have a caring chef. He would reward those of us who were busting our humps with paid Sundays(closed) instead of offering overtime for extra money. Those who did only what was required to not get fired just got a day off.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #63 of 110
Hiya Fryguy,

If I hadn't left Oregon I'm sure I would have ended up at OLCC sooner or later. It would have been a nice move after leaving the MAC club.
Great place Lake Oswego,and as you said, lots of $$!
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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post #64 of 110
Head Chef of a multi unit property/banquet facility. In the peak summer months (resort town) I work 60 hours/6 days. In the bracket months its usually 50 hours/5 days, in the dead of winter 40 hours/5 days, but theyre flexible with this, its mostly office time then. Obviously though these are just guidlines, and if I have to be there, Im there. We're getting a bit of a break right now because we basically shut down the banquet facility for a while and therefore dont have fall bookings. My last job I was made to work 70-80 hours a week and I promised myself that I would never do it again (except by my choice).
post #65 of 110
Position: Garde Manger
Location: Toronto
Shift: 11am - 1pm


In the off season (winter), we work 5 days a week, with Tuesday and Wednesday off. During the summertime we worked 6 days a week, with only Monday off.

Winter: 70 hr/week
Summer: 84 hr/week
post #66 of 110
Well I can better answer this one now as I've been akm for two weeks...while I'm scheduled for 40 hours a week I end up doing between 40 and 43 depending on the week. For the past seven days I have been doing 9+ hour days as the KM was away but he came back today so I should be back to my regular days now. I did 9 today because we got slammed at breakfast and lunch and I was not going to leave at 1:30pm after my shift with them in the weeds as bad as it was at that time.
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #67 of 110
I was working around 50hrs per week before they put me on day shifts
post #68 of 110
Pretty amazing to see the difference in hours that chefs are working. For myself i have a good gig at a local Tribal Casino as Ex Sous 45-55 hrs a week unless we have special events ect. Two days off a week most of the time. I told the hospitality director who was the old ex chef if this was a meat grinder I didn't want the job and so far him and our ex chef are true to their word. The way I look at it if my job is done properly, my other chefs are doing their jobs and the cooks are doing theirs why do I have to live there? But if I need to be there I am there. No more not seeing my family. So yes I am grateful for having the job I have especially after seeing what some other people are working.
post #69 of 110
Im a chef de partie in Vancouver and am working 65-75 hours a week.
post #70 of 110
til it's done
cooking with all your senses.....
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cooking with all your senses.....
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post #71 of 110
So true, shroomgirl!
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #72 of 110

lodge chef

I work 3.5 months in the summerat a high end fishing lodge in BC and dont get a day off and average 80 hours a week. In the winter I work 3.5 months at a high end heliski lodge and get 1 day off and average 60 hours per week. In between I get 5 months vacation, so I can't complain. It is a bit of a shock to the system to go from not working, to working 80 hours per week.
post #73 of 110
I'm an owner/operator involved in all aspects. I am at the restaurant an avg. of 55 hours a week (6 days a week), but put in another 20 hours a week at home. That's in a perfect world. Sometimes I work more. Whatever it takes...
post #74 of 110

As an Executice Chef, I will say that 55 hours is the right amount of hours, but that depends of the operation needs.

post #75 of 110

Looking at what I wrote almost three years ago I think about how "far" I've come.  I've been working as a line cook at a high end Toronto restaurant and I typically do 12 pm-12:30 am Tuesday-Saturday (usually earlier on weekdays and later on weekend).  Sometimes we have to work six days and sometimes we have to come an hour later or work until 1 or 1:30 but that's maybe two months out of the year.  Busiest week was the week following up to Christmas 11 am-1/1:30 am monday to saturday.  Too bad we're on salary.

 

Moving to Ottawa as a sous in a couple of months don't expect the number of hours to change much.

"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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"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 #76 of 110

I was first in last out in season (ave. 70) out of season  first in first out (45- 50) on call 24/7. But now those days are over..

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #77 of 110
Quote:
Originally Posted by chefedb View Post

I was first in last out in season (ave. 70) out of season  first in first out (45- 50) on call 24/7. But now those days are over..



Chefedb, sounds like a Eulogy..........

 

post #78 of 110

Mate-welcome to my world,in most Bistros n other restaurants ive been in-i would easily do 50+, 56 is not uncommon,but average,bar the big hotels where u still get the luxury 8 hours.

I find  here in OZ,if u want to work with the top places with the top chefs-they use that reputation to make u do horrendous hours,like 70 just for apprentices.

As a sou chef in many places,though particularly my last,,it was not uncommon to do straight through from 10am to 1am,sometimes starting earlier,sometimes going as late as 4am-all for the love of a fixed salary.

What id do for an 8 hour shift!!! enjoy it chef,while u can...... ask again in 5 years-love to see where your at then!

ya just gotta luv cookin, huh!!!


Edited by phillipo - 3/19/11 at 5:32am
post #79 of 110

ahhh yes-the dreaded salary-what we call "a love job"-cos we do soooo much for lovemad.gif

 

Quote:
Originally Posted by Blueicus View Post

Looking at what I wrote almost three years ago I think about how "far" I've come.  I've been working as a line cook at a high end Toronto restaurant and I typically do 12 pm-12:30 am Tuesday-Saturday (usually earlier on weekdays and later on weekend).  Sometimes we have to work six days and sometimes we have to come an hour later or work until 1 or 1:30 but that's maybe two months out of the year.  Busiest week was the week following up to Christmas 11 am-1/1:30 am monday to saturday.  Too bad we're on salary.

 

Moving to Ottawa as a sous in a couple of months don't expect the number of hours to change much.



 

post #80 of 110
Quote:
Originally Posted by ChefBillyB View Post





Chefedb, sounds like a Eulogy..........

 


Chef Billy , At my age you could call it that !!
 

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #81 of 110

Monday thru Friday, 10am-10pm, Saturday 5am-10am, Sunday off. 65 Hours, Head Chef.

post #82 of 110
3 days a week cooking for private family. would like 5 days a week but not possible at this time. I arrive at 8 and cook for the family during the day while the owner is at work. usually he comes home for lunch and then I'll make something for dinner. I'm usually home by 5 pm. when the college age kids are home I cook a lot more as they have many requests. My specialty is baking sweets and if given the choice, that's all I would do. But I don't have the choice.My boss is health conscious and I must abide. my dream is to only bake cakes, cookies, pies and anything else in the confection category. I am self taught with no formal training but I can cook anybody and everybody I know, under the table. I love a challenge and purposely seek out the most difficult recipes.I don't feel I can learn anything from "quick and easy" and I cook EVERYTHING from scratch.I'm getting paid to do what I love. cant beat that.
post #83 of 110

Daytime prep cook & cold station

 

Wed-Sun, 45hrs/week give or take...

post #84 of 110
Quote:
Originally Posted by 24-7cook View Post

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.


Per day-8.5

Week-44

Title-sous chef

Hours-varies by need

Hour of operation-9-5 Sun-Th, 9-9 F&Sat. Still on winter hours.(They punched the greens today! We're getting close!)

 

In summer when ppl randomly quit & there's tourneys & functions everywhere all bets are off. 20 hrs of ot on a cheque

is very nice.

post #85 of 110

how many hours do we work? maybe the question should be how many hours don't we work. chef.gif i cant speak for my fellow sisters and brothers, but as lead cook i average about 57hrs a week with a smile. because once you figure it out. this is the coolest game you'll ever play 

post #86 of 110

I agree with the sentiment expressed by all,

 

Being a Chef in this high Octane Industry, it does not matter where in the world you work. I had been working since 6 a.m to 10 p.m 6-7 days a week since I started my career ( span of 15 yrs), but over the past few years since I got into consulting I have not been burning the candle on both sides. 8 hrs a day is tops, that I put in when i am not at a resort kicking peoples butts ..

 

when I am at the resort I have to put in the hrs cause, I have to re-train and get the people on to the specks, ( complete overhauling of the F&B operations, Production and Service). 

 

But One thing is for SURE, would never trade this Industry for an other... just love it

 

only one wish ....

 

that the owners pay more and keep up to the bargain i.e get their cash flows in order so that the changes and equipments that need to be incorporated to get the desired result can be done so fast... time is of the essence and YOU ONLY GET 1 CHANCE TO "WOW" THE CUSTOMER.

 

I remember my Prof in chef's school telling me

"Forget the letter W in the industry - Wife & Watch".......

The Watch I forgot about, And the Wife forgot about me ... lol.gif

 

bust chops and make glorious food

 

rgds

 

Shyamkat

 

post #87 of 110

60 hrs more or less a week 1 day off usually

post #88 of 110

I am the Kitchen Manager/Restaurant Manager of Hubee D's in Charleston, SC.  I work between about 70-75 hours per week and take Tuesday off.  We dont cook because the hours are great, we cook because we love it!!!

post #89 of 110

My officail title is "rounds cook" but i act as the sous in our kitchen... I put in between 50 and 60 hrs a week on average.... Oh and I love it haha

post #90 of 110

Executive Chef at single unit Cafe & Creperie.

12 to 16 hrs a day, 6 days a week. 4 to 6 hrs on sundays once or twice a month.

80 plus a week on average.

Hours of operation 8 a.m. till 9 p.m. Mon. - Sat., closed on Sunday, but that is my "catch-up" day usually.


Edited by james butler - 4/4/11 at 9:24pm
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