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Hours per week

Discussion in 'Professional Chefs' started by vzank, Mar 20, 2003.

How many hours per week do you work at your restaurant?

  1. Less than 20 Hours

    0 vote(s)
    0.0%

  2. 20-40 Hours

    0 vote(s)
    0.0%

  3. 40-60 Hours

    0 vote(s)
    0.0%

  4. Over 60 Hours

    0 vote(s)
    0.0%
  1. Mar 20, 2003 #1
    vzank

    vzank

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    How many hours do you work per week at your restaurant?
     
  3. Mar 20, 2003 #2
    puck

    puck

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    Good poll. Will be interested to see the results.
     
  4. Mar 20, 2003 #3
    momoreg

    momoreg

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    What about non-restaurant chefs?
     
  5. Mar 20, 2003 #4
    katbalou

    katbalou

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    being happily un-employed(retired at43?) i entered less than 20, when i was working it was always 40-50 hrs. per week. sometimes more, as when i was working 2 jobs about 4 years ago- then it was 57-60 hrs. and i was very tired and extremely
    _itchy. talk about burn out.
    kat
     
  6. Mar 20, 2003 #5
    pete

    pete Moderator Staff Member

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    I very happily hit 40-60. One of the few good things about the Country Club is that I do get to work a pretty decent schedule. It may be 6 days most weeks but I still manage to average only 45-52 hours per week. Can't say that about some of the high end places I worked at, where 60-70+ hours per week was not uncommon. Heck, during one opening, I pulled over 30 days straight and averaged 85+ hours each week. The sick thing is that part of me misses that!! The other part says 'never again!!!'
     
  7. Mar 21, 2003 #6
    shroomgirl

    shroomgirl

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    weekly....18-25 hours PC, catering who knows could be another 10 or so....then contracts, phones, foraging, teaching....too random to know...and then when events come I'm out of pocket for awhile.
     
  8. Mar 21, 2003 #7
    emhahn

    emhahn

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    I've been in the business for 23 years, 15 of which as a chef.

    Here's my add on: Salary or Hourly?

    My position, hourly! I will never work salary as an executive chef again...... It's slavery!

    Eric
    www.RestaurantEdge.com
     
  9. Mar 21, 2003 #8
    panini

    panini

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    It's an old saying, but, I can check out but I can never leave. So 168
     
  11. Mar 24, 2003 #9
    leo r.

    leo r.

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    Panini,are you an Eagles fan,as this"old saying"is a variation of a line from the song Hotel California?
     
  12. Mar 26, 2003 #10
    mage

    mage

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    well hmm seeing as i am merely a line cook and it is a new business i do 35+ (this is my second week in so i can't average). I work the grill closing due to my ability under pressure, as time goes and i get back into the swing of things i expect to be in the kitchen at least 15 hours per day (between culinary school, home and work) every day...i think for most people in the industry that i have met it is a labor of pure love
     
  13. Apr 20, 2003 #11
    dlee

    dlee

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    I am the Exec. Chef so with Eric's quote " ...I will never work salary as an executive chef again...... It's slavery! ..." I do way more that 60 ++++++++++ hrs.

    But with that said I love my job. would not change it for any other JOB.

    D