How Many Hours Do You Work(Day/Week)

Joined Oct 29, 2007
I am curious about the average amount of hours per day and per week most of you work.

Would like title, hours and hour of operation.

Any feedback would be appreciated.
Joined Sep 8, 2003
Is this to make me feel bad?:( My feet already hurt.

I am the owner of a small cafe and catering business. I am also the main cook. Not chef. Cook.

I work 6ish to 3, 3 days a week; 6ish to 6ish, 2 days a week, and from 7-2 on Saturday. That's 57 hours. When I have catering jobs, all bets are off. :beer:
Joined Oct 10, 2005

multiple outlets

5 or 6 days week

10 am-10pm

would not suggest working more than 55 or 60 hours a week if you are married and have young children....can really put a dint in seeing them grow up....
Joined Oct 29, 2007
I am an Executive Chef
Private Club

Breakfast/Lunch/Dinner- Banquets to 600
All from scratch except Breads

7am -10 pm hours 5-6 days a week/ sometimes 30-60 days straight

I am trying to get an idea of what other professionals work.

Yes I would like to get to 55-60 hours a week.

Sorry I should have put this first.
Joined Oct 10, 2005
Sounds as if your somewhere seasonal....after the 30 to 60 day hump....I assume you have some flexibility in your schedule....are you in Florida or the Carolinas....or maybe up north
Joined Dec 10, 2007
I use to work as Corporate Chef from 5am to 9pm, 6-7 days a week plus I had to travel out of state, which some how wasn't considered part of my schedule. A few times I didn't get a day off for more than a month ( never again).. Now that I'm doing just catering/personal cheffn for myself I work not as often, but more than I want to, 50 -60 hrs. Hoping in the near future to get a little more business, so I can hire a chef to do everything that I do.
Joined Oct 29, 2007
I am in the mid west. Here our season last from March to November.
We are very busy with Ala Carte, Banquets, Gourmet To Go and Cater-out Parties year round. Usually our downtime is January, February and that is when everyone on staff goes on vacation one at a time.
Joined Mar 16, 2005
Do any of the wage worker cooks have problems trying to "get enough hours" to fill? Many places I've worked are very averse to giving overtime so barring special circumstances I don't go over 45 a week.
Joined Nov 25, 2007
I do 12 - 14 hours a day at the restaurant. If we have catering jobs on the schedule then that stretches to several more the night or two before the job. I was doing that 7 days a week for a long time until we got things stabilized, now I do that monday - friday and do 5 hours on saturday and on sunday. So 70 - 75 hrs/week is what I'm averaging now (plus any catering work that comes up). Feels like a part time job after the 100+ I was used to.
Joined Oct 29, 2007
I guarantee my hourly staff that they will not fall below 38 hours a week.

During Peak season they average 5-10 hours of overtime a week for the high production ones.

Overtime is a reward here you have to earn the right to get the extra pay.
Joined Jul 20, 2008
Between 57-60.
10:30-10:30 Tuesday-Saturday with a two hour break from 2:30-4:30.
2:30-10:00 Sunday
Joined Jul 16, 2005
I wish every chef had the same attitude like you, i wish i got 5-10 hours of overtime a week.

Right now im working around 40 hours a week 5 days, come in 2 or 230 and leave 1030-11ish
Joined Feb 22, 2006
"Managing" Sous Chef. Basically an unglorified Exec. All the responsibilities, none of the perks, pay or title of a muti-unit full service 4 diamond hotel in a resort setting. 9 or 10am - anywhere from 10pm/midnight, 5-6 days a week.

One week while my "Co" Sous Chef broke his foot I ended coming in at 7am and worked til midnight for two weeks straight. Bad thing was that the second day into that stretch I started passing a kidney stone that took almost a month to pass. I informed my Exec. at the time what I was going through, he came over with a couple Tylenol, patted me on the back, and left.
Joined May 9, 2008
Line cook
45-55 hours a week/ 5 days a week

Nice until school starts again, then it gets a little frustrating.
Joined Apr 3, 2008
This is the horrible fact of our industry, you are either overworked or underworked. I am fortunate enough to work 30-35 hours a week for decent pay, and live a modest life while my wife is getting ready to go back to school. My Chef is salaried, don't know what he makes, and works ridiculous hours. Now that we have some more cooks to replace a couple of the ones he had to fire he, gets 2 days a week off. But only because he refuses to let the owner open us up on sundays:p
Joined Feb 21, 2007
well right now im going to school 4 days a week from 12-5 mon-thurs near sacramento, then friday night i drive to Napa and work the weekend and i work 3:30-11 fri-sun,

i have been doing this for the last month im waiting to go full time and school to be out so at least ill get a day off and i can move to Napa and live in one place. only 4 more weeks :D
Joined Nov 3, 2007
14 hours a day
6 days a week
the 7th day, only 4 hours

total... 88h a week

i am a head chef
Joined Jun 28, 2008
Head Cook.
We're open 5-9pm for dinner >.>
I work 3:00 - 9:30 most days (usually one or two 8+ hours a week for catered functions etc.)
So generally I get just under 40 hours a week.

This is kind of a luxury for me, I make decent cash, have benfits and don't work as much I have on the past. I remeber working 11-13 hours a day, 6 days a week (often 7) for really ****** pay.... not that long ago.
Joined Jun 27, 2006
Since I'm not active on property anylonger I came up with a career total.

28 active career years came to 47 years of 40 hour work weeks. That averaged out to 1456 weeks at 64.67hrs per week. This total takes into account 1-2 wks vacation time a year (yeah right:rolleyes:), time between kitchens or down time for various reasons like......:lol:

Just made me even more depressed.:crazy: Doohhh!!!!:D
Joined Aug 23, 2005
As a Line cook, mostly working 2 jobs, 60-70 hours
As a chef working one job 60-70
As an owner as many as 12-15 hours days 7 days a week.

This morning I did a 30 second commute to the computer at 6am to do a bit of paper work and I am still here reading cheftalk at 10:30pm.

There is a saying-- if you love what you do then you never work a day in your life. I feel truly blessed to have worked only a few days in my life.
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