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

post #91 of 126

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.

post #92 of 126

 

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)
Victorian cupcakes
(10 photos)
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Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply
post #93 of 126

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...

 

 

 

post #94 of 126

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.

post #95 of 126

7  hours  a   day   and  5  days   a  week

post #96 of 126

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"

=)

post #97 of 126

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. 

post #98 of 126

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!

post #99 of 126

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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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 #100 of 126

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...

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 #101 of 126

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.

post #102 of 126

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-???
 

post #103 of 126

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

post #104 of 126

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.

post #105 of 126

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.  

post #106 of 126

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

post #107 of 126

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

post #108 of 126

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 

post #109 of 126
5:30am-10pm 5days, 6am-4pm 1 day. 1 day off.
post #110 of 126

the new place im working at has its advantages

 

Thurs- 4pm - 1am

Fri - 4pm - 2am

Saturday- 9am - 5pm then 6:30pm - 2am

Sunday - 9am - 5pm

 

Monday , Tuesday and Wednsday - days off

 

Unless we have reservations or specific events those days , which is at most once or twice a month XD. 

 

I like the hours , and the pay is a 25% over minimum wage for such shorts hours , perfect for me , since im living at home now while my grandmother is with lung cancer. 

By January ill be relocating and go back to being deprived of sleep. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #111 of 126

What type of chef are you?

post #112 of 126

I can't believe how many hours so many of you work. I applaud you. It brings me back..After working 63 hours a week myself for so long, I decided life was too short to go on living like that. I rather scrape by financially, and enjoy life, than work like that ever again, week after week, year after year, unless I absolutely have to. If the hours are there I'll take them in waves, if you need help, I'll help you, but I won't kill myself like that anymore. I'm nearing middle age, I missed most of my only child's childhood, my back is screwed, and my husband is an older man, and I want to enjoy him, instead of having regrets later on, when it's too late. I love my profession, but I suddenly decided that I love my life more. This is my time.

 

eta: I post this as I'm booked most of the following month straight with almost no days off after this week.


Edited by Pollopicu - 4/30/14 at 11:43am
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #113 of 126
Quote:
Originally Posted by KaiqueKuisine View Post
 

the new place im working at has its advantages

 

Thurs- 4pm - 1am

Fri - 4pm - 2am

Saturday- 9am - 5pm then 6:30pm - 2am

Sunday - 9am - 5pm

 

Monday , Tuesday and Wednsday - days off

 

Unless we have reservations or specific events those days , which is at most once or twice a month XD. 

 

I like the hours , and the pay is a 25% over minimum wage for such shorts hours , perfect for me , since im living at home now while my grandmother is with lung cancer. 

By January ill be relocating and go back to being deprived of sleep. 


I would die if I had to be at work at 4am.

 

I'm so sorry about your granny :( I hope she pulls through.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #114 of 126
In season I sleep 6 hours a night and I'm not working 14 hours a week.
post #115 of 126
As many hours as it takes to get the job done. We're only allowed to be punched in during scheduled hours (40 per week) and most of us are in early putting on another 20 hours off the clock. This is my station. There are many like it, but this one is mine.
post #116 of 126

60-80.

post #117 of 126
65 hours a week. Head chef, seafood restaurant. 5 to 6 days a week. Have managed to keep a husband and raise a 16 year old daughter. Some nights I actually get almost 7 hours of seep.
post #118 of 126

3pm-11pm. 5 days a week. paid overtime. 5 weeks annual leave.

post #119 of 126
I'm a chef turned KM for a corporate store.
I work usually 5 days a week durning busier seasons some times 6 days a week. 12 hours a day generally 8-8 or 8-10 so I can get prep rolling and check and help put trucks away.
so that's what about... 60hrs some times 84hrs a week depending on business.
post #120 of 126

Exec Chef. 5 day week, but do a lot of work at home on days off. 

14 hour days for the 5 days I am "at work".

 not quite sure how many hours that works out to.

 I have a very understanding wife :)

  5 weeks paid holiday, plus 13 personal days, by French law.

My sous works 55 hour weeks,  plus the holidays as above

 Line and prep cooks, who are hourly paid, are only allowed to work a 35 hour week  by French law, plus they get the same holidays as above.

 plus everyone gets paid 13 months a year, and seniority bonuses that are required by Law, works out to be 1% for the first year, 2% for years 1-5, 5% above that.

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