First off, let me apologize if this is in the wrong place or if there is a thread that I missed with some of the answers I might be looking for. I'm relatively new here.
I fell into quick-service food jobs in my youth and worked my way up to management team back home in Chicago. I recently got a job (here in Arizona where I now live) in a quick service drive through restaurant that has no indoor seating and thus passes that savings on to the customers through fine-dining quality, fresh, organic ingredients at a reasonable price. It's a brand new business concept and start up and I'm getting in on the ground level, working with a great chef that cooked at some amazing restaurants and got Michelin star recognition at some of them. The experience and opportunity alone is amazing.
The last year or so I've really discovered my love for cooking and baking and it just feels right, not only because I enjoy it, but I thrive in a very organized, militant environment (like a well-run kitchen). That said, I am really daunted by the idea of working 90 to 100 hours a week for years like most chefs do. However, I realize that there may be other options besides "restaurant chef" within the culinary world where I'd be able to work in the field that I enjoy, but also have a bit more balance to my life, and I'm wondering what those might be. I'm not against hard work and I don't mean to offend anyone or insinuate that I want to achieve something without paying my dues, I'm just looking for some guidance.
Thank you for reading and I appreciate any feedback.