If mostly the second choices, then you probably woulld enjoy being a chef, otherwise, you will probably be happier as a cook.
Well, in my area, talking entry level, hours will vary with the establishment, pay starts around $9-$11/hour, no fringe benefits. That's for a cafe/restaurant, fast food is a game I know little to nothing about! Oh, if you have a culinary diploma/certificate, maybe $8.50/hour JUST KIDDING!
For many independents, split shifts are not uncommon.
Overtime? Highly unlikely, too many looking for work.
You'll probably start as a relief dishwasher/gopher or, if you're lucky, prep helper. If you're skilled and adept, you'll have a good chance of advancing.
As you work through the stations, i.e. prep cook, garde manger, line cook, head line cook, Chef de Partie, Sous Chef, Chef de Cuisine, you'll eventually get to Executive Chef, kind of like being in the military, there are enlisted and then there are officers (read chefs). If you're REAL good, you'll make "officer" in 10-15 years (and watch the 40 hour week disappear and morph into 50,60, 70 or more hours) and you'll probably be making $30,000-$60,000/year and begin to have opportunities to go out on your own instead of working for someone.
Does that help?
You will be: