Looking for a type of culinary job that is 9-5 5 days a week.

Discussion in 'After Culinary School' started by wwebb37, May 17, 2013.

  1. wwebb37

    wwebb37

    Messages:
    12
    Likes Received:
    10
    Exp:
    Culinary Student
    I just graduated culinary school, and had a job at a country club. I worked there for 2 days and then quit because the hour and a half commute 5 days a week was tough especially getting home at midnight. I'm wanting to find a culinary job from 9 am to 5 pm. I hear that the marriot hotels are similar to that. Any ideas?
     
  2. foodpump

    foodpump

    Messages:
    4,905
    Likes Received:
    471
    Exp:
    Professional Pastry Chef
    Ummmm, I need you to think a bit.

    Breakfst in most hotels--including Marriot, is served from 6 am to 10-ish

    Lunch is served from 11 am to 2-ish.  This is usually cooked by the breakfast crew, with some of the dinner crew mixed in

    Dinner is served from 5 pm to 11-ish

    Which service would you like to work?
     
  3. wwebb37

    wwebb37

    Messages:
    12
    Likes Received:
    10
    Exp:
    Culinary Student
    Well I am tired of getting home at midnight so probably not dinner. More like coming in at 9 at prepping and service and get off at 5
     
  4. foodpump

    foodpump

    Messages:
    4,905
    Likes Received:
    471
    Exp:
    Professional Pastry Chef
    A-yup.  You and a coupla zillion other cooks.  If you can find a job like that, keep it.
     
    bitethismike and phaedrus like this.
  5. iceman

    iceman

    Messages:
    2,395
    Likes Received:
    339
    Exp:
    Professional Chef
    WOW. 
     
    sunflower99 and workaholic like this.
  6. cheflayne

    cheflayne

    Messages:
    4,123
    Likes Received:
    485
    Exp:
    Professional Chef
    I work for a caterer and my basic schedule is 9-5 five days a week. First time in 40 years that I have had any thing close to that schedule and those hours.
     
  7. vic cardenas

    vic cardenas

    Messages:
    453
    Likes Received:
    57
    Exp:
    Owner/Operator
    This is crazy talk
     
  8. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    158
    Exp:
    Professional Chef
    School cafeteria: 6 am to 1:30 pm

    Retirement living: 10:00 am to 6:00 pm
     

    Breakfast/Lunch cafe 6am to 2 pm

    Most fast food work in 8 hour shifts

    While in college, I worked 10:00 pm to 6:00 am
     
    Last edited: May 18, 2013
  9. foodpump

    foodpump

    Messages:
    4,905
    Likes Received:
    471
    Exp:
    Professional Pastry Chef
    Dang.....

    Maybe there's a Marriot school caf, or a Marriot retirement home.....
     
  10. kuan

    kuan Moderator Staff Member

    Messages:
    6,740
    Likes Received:
    343
    Exp:
    Retired Chef
    Frat house lunch and dinner.
     
  11. twyst

    twyst

    Messages:
    214
    Likes Received:
    25
    Exp:
    Line Cook
    Our prep and production team usually works 8-4 M-F.  Pay sucks, but the schedule is great.
     
  12. ed buchanan

    ed buchanan

    Messages:
    3,355
    Likes Received:
    44
    Exp:
    Culinary Instructor
    Maybe a fresh air inspector.
     
  13. duckfat

    duckfat

    Messages:
    1,354
    Likes Received:
    24
    Exp:
    Retired Chef
     In almost every major city there are numerous corporations that have private contracts with companies like Aramark, Host, etc. The vast majority of these are not douchey jobs like the lunch lady or retirement homes. One of the best kitchens I ever had was in a secured bank building for Executives. Work was M-F, No nights, No weekends, No holidays. Most of my cooks worked 7:30-4:00.  That kitchen was freakin amazing. Salaries are lower but quality of life is a nice trade off. Look for major corporations in your area and call them to see if they have a kitchen. These are not jobs you will often see in the paper etc.

    9-5 in a Hotel?  Not that I've ever seen although some positions @ Disney get pretty close to that.

    Dave
     
    Last edited: May 22, 2013
    katjo64 and brandon odell like this.
  14. jenniflop

    jenniflop

    Messages:
    11
    Likes Received:
    10
    Exp:
    Culinary Student
    Ditto on the corporations thing, Before i got my current job i worked in foodservice at a large international computer company....it was a good job. came in early but got to leave relatively early too, because most corporate employees don't stay for dinner or work weekends so there is no point in us being there when they weren't there :) we served breakfast and lunch cafeteria-style (still better than what you think of as cafeteria food though) and did some made-to-order stuff, but also prepared catered lunches--from basic box lunches to some pretty posh events for the CEO and whatnot. How good the job will be depends a lot on the company's expectations and also the chef, and how much he cares. One guy i worked for was making stocks from  scratch and getting whole fish in to clean, so i learned a lot from him. The next guy i worked for wasn't so interested and we ended up getting a lot more pre-prepared and frozen stuff, which is when i decided i had gotten all i could out of the job and quit to go to culinary school. You might have to hunt around to find a good one, with a chef whose attitude and aspirations match yours. to be honest, it's not a job i'd recommend someone fresh out of school....i loved it but im still glad to have taken the opportunity now to do some fine dining and develop my tastes....for me the corporate chef thing is good when you're starting out and need a place to grow, and when you're starting to wind down and want a family, but i doubt it would offer me much now, when i'm kind of in between those things. But, your call :) I totally understand wanting the better hours, I'm sure i will get pulled back there eventually.
     
  15. spammar

    spammar

    Messages:
    18
    Likes Received:
    10
    Exp:
    Other
    umm good luck with that i take public transit so i try to find one like this its next to nonexistant to find one like that ive tried if public transit wasnt so restricting i could work anything 

    1-1/2 hour commute yeah not that tough but if your chef is nice and you take public transit you might get opening prep to whenever is 5-8 hours later. also finding a 40hr/week job in the U.S. with the new helthcare requirments(not to make it political just looking at it from an owner's POV) and with full-time jobs declining and owners especally of stand-alones are trying to keep costs down its gonna be hard to find one. just take whichever job you can get. "just graduated culinary school" i am sorry but that is no position to start making demands.

    but dont mind me i've only been in the industry for three years constantly looking for the best hours i could get havent found it yet still hoping tho.

    lol unfourtanetly true 
     
    Last edited: Jun 9, 2013
  16. timmy wu

    timmy wu

    Messages:
    17
    Likes Received:
    10
    Exp:
    Line Cook
    worked for 2 days and quit because of long commute? Tired or getting home at midnight? WOW! Do YOU have a real bright future in the culinary industry! I used to commute 2h30m to work for 3 months working 12~14hr days and left only because I was offered a better job in another city and I still don't get home until 2am in the morning. Even servers don't work 9-5.

    You'll have better luck finding a office or retail job...
     
  17. 23years

    23years

    Messages:
    25
    Likes Received:
    10
    Exp:
    Line Cook
    HAHAHAHAHAHAHAHAHAHAHAHA! Good Luck finding that!
     
  18. enjoi1968

    enjoi1968

    Messages:
    3
    Likes Received:
    10
    Exp:
    Owner/Operator
    Anyone in around NOVA, Washington DC and MD Metro can shoot me a Private Message.

    I'm a former product of the business and *shutter* CIA, now running operations for a corporate catering service (Small Business, not Eurest/SA factories). We have scratch kitchens & concepts in corporate office settings ranging from High Volume to Executive Level Open Kitchens, no lunch ladies here.  M-F hours vary +/- 1 hour but generally 6am-2pm, No nights, No Weekends and No Holiday work unless interested in piece work, as available. 

    Always looking to give chance to a Sous somewhere to take the step into Kitchen Management.   I'm sure there's a jobs thread somewhere, but I figured I'd drop it here as well.  Cheers.
     
    Last edited by a moderator: Jun 14, 2013
  19. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    Lol i remember working as a barman at a hotel , those poor cooks worked from 6am - 9pm breakfast, lunch, and dinner. 

    I work 7:30 - 4:30 and i was mad lucky to even find anything like this in my city , i work 9 hours a day 6 days a week with one day off during middle of the week so around 54 hours a week , this is when the restaurant doesnt open for nightly events which makes my schedule 7:30am - 11:00pm so yeh good luck to yah XD 

    18 years old already working 50+ - 60+ hours weekly XD
     
  20. agp209

    agp209

    Messages:
    3
    Likes Received:
    10
    Exp:
    Sous Chef
    9-5 restaurant job? HA

    Think you'd be better off with a desk job.