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How Many Hours Do You Work(Day/Week) - Page 4

post #91 of 108
4/7/11 at 12:14am

When I was a Sous I worked 13 hours a day, 6 days a week. Talk about burned out. My knees and feet still feel it.

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post #92 of 108
4/8/11 at 4:15pm

 

Start at 6:30am till 5pm Monday to Friday. Come friday I prep for the weekend morning shift.

On call weekends / brunch /  parties / travel.

Deprived of sleep....  

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
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post #93 of 108
4/8/11 at 11:07pm

Chef/co-owner

Avg: 95-100 hours a week

tues-wed 9am-8pm:12am-230, thurs 9am-430am (closing our late night spot after the restaurant closes) fri sat 9am-530am (late night spot), sun 10am-9pm:12am-230 

hrs of operation: tues-fri 11am-130am, Sat-Sun 12pm-130am

 

 

i have a very understanding girlfriend...

 

 

 

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post #94 of 108
4/9/11 at 8:58pm

Between work and school I'm bordering 70-80 hours in the kitchen a week on a regular week.  When there are special events or things going on at school, I'm bordering 90-100 hours a week.  But, hey, I'm young, my body still works, and I'm learning every step of the way so I find it worth it.

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post #95 of 108
4/10/11 at 5:35am

7  hours  a   day   and  5  days   a  week

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post #96 of 108
4/11/11 at 9:14am

I am a Pastry Cook at a Production Bakery and I work anywhere from 8-14 hours a day... The amount of days I work varies as does the time. The establishment typically runs from 2:30am to 7:30pm. Anytime in bettween we have 2-10 employees working to get everything done.

 

"If you can't handle the heat, get out of the kitchen"

=)

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post #97 of 108
8/21/12 at 8:34pm

I'm an executive chef at a 100+ unit corporate Italian concept

Typically I work 60 on a good week and 80 on the high end, 5-7 days a week

it's my first EC gig and I figure i'm doing pretty well, can't really complain. 

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post #98 of 108
8/22/12 at 12:05am

I'm a catering sous chef  that works on hourly....wtf....have you ever heard of that...anyways I typically work 10 to 13 hours a day 5-6 days a week when overtime is permitted.  I travel to other accounts to help them out, that's when I get serious overtime.  I thought they were going to put me on salary, because my job isn't an 8 hour type of job...if you know what I mean!

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post #99 of 108
8/22/12 at 2:49am

Was no preset hours I scheduled myself but always stayed until the job or task was completed. I never punched a clock

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 #100 of 108
8/22/12 at 2:51am

Simular to seasonal country club job, OT all you want grab it when you can

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 #101 of 108
8/22/12 at 10:11pm

Sous chef, work 10-14 hours a day, 6 days a week. I'm granted a 10 day vacation each year though (during the slow season) so I can't complain in the least.

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post #102 of 108
8/24/12 at 6:48am

Sunday and Monday - 12pm-10/11pm

Tuesday and Wednesday usually off. Had to work a split 10am-2pm/4pm-10/11pm this Tuesday though

Thursday - 4pm-10/11pm

Friday - 10am-10/11pm

Saturday - 2pm-???
 

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post #103 of 108
8/24/12 at 10:48am

I work 60 hours a week and my resturant only does dinner service I am a sous Chef

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post #104 of 108
8/26/12 at 4:16pm

JR Sous, 35-40 hours a week until peak season, then 50-60.

 

The two places I've worked in the past that are averse to OT, I've gone to my owners and arranged an overtime waiver so I can pick up the hours I want, and they can pay me my flat hourly wage. I negotiate a bar tab in place of the "half" portion of my time and a half, and bring my friends out at the end of the month for some "fun and games", so to speak. So far I've not had any issues negotiating the arrangement.

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post #105 of 108
8/27/12 at 11:41am

When i was working in Canada the work varied from place to place and depending on my job title.  But 40-50 hrs per week was normal.  The higher the position the more hours and when on salary i just worked until the job was done.  Easy days less hours then the hard.  Now in i am the kochenchef in a resturant in Salzburg Austria and they have a very social government so i dont work more than   162 hours a month or 40.5 per week.  Since you start off with 5 weeks paid vacation here and work 12 months and get paid for 14 the owners like to keep your hours down because anything over 162 they have to pay out.  Anything under 162 per month comes off your 5 weeks holiday at the end of the year or the end of your employment.  As a worker it is great.  A resturant owner you better sell alot of schnitzel to pay your  staff.  

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post #106 of 108
9/3/12 at 7:06am

been there done that, worked for too many clip board chefs

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post #107 of 108
9/3/12 at 7:12am

i don't think thats the norm, i would have a discussion w/ head chef

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post #108 of 108
5/13/13 at 12:42am

Im Working Part time still. 4 days a week from 12-1:30,,, mainly due to the fact we make everything by scratch and have the smallest kitchen in Ontario 

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