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what kind of hours do you normally work? as a chef or as a cook

curious for when i go into culinary

job chef culinary cooking food
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Howard’s Answer

Yes, working in restaurants is a stressful occupation. You work long hours in hot close-quarter situations. You must work with a lot of different people with different personalities. If you are in the front of the house, you also must work with customers of all diverse types and personalities. The hours you work depend on the company you work for. But labor laws regulate your pay and the total hours you can work. Research the company before you go to work there. You can ask some current employees how they like working, there?
The job you like doing should be your priority. You need to enjoy what you are doing. Second the company and the people you work for make a difference too. You can like the job, but your boss or coworkers make it difficult for you to do your job.
I hope this helps you. Good luck.
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Maximus’s Answer

It all depends on the position, restaurant and cuisine. When I first started it was usually an eight to ten hour day. As you climb the ladder that also increases. When I was an executive chef of four restaurants I was working 90 hours a week. The best thing I can tell you is learn to apply the law of diminishing returns to your health, both mentally and physically. If culinary arts and restaurants are your passion don't let that be the carrot that bad owners use to manipulate you. It's inevitable in the beginning, but learn from it and apply to the best of your ability. I wish you the best of luck and thank you for your question.
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Paul’s Answer

It's amazingly simple. You will put in 12 to 16 hours a day perfecting and serving your craft. If you're thinking this is going to be at 9:00 to 5:00 job being in food services not for you
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Danny’s Answer

Hi! When I was a line cook, I mostly worked opening shifts and sometimes covered afternoon/closing shifts. Opening shifts were 8:00am to around 4pm - the restaurant opened at 10am so the first 2 hours was just me by myself doing prep work and getting the kitchen ready for service. Afternoon shifts were 3pm to 11pm, usually staying until 11:30-ish to finish cleaning and general closing activities. Every once in a while when we were short-staffed I would pull a double shift, so that would be 8am to 11pm. I'd say late nights are pretty typical in the industry, especially if you're the closer and the restaurant closes late.

I worked 5-6 days a week, usually from Friday to Tuesday so my weekend would be Wednesday and Thursday instead of Saturday and Sunday. That's pretty typical too since many restaurants tend to be busier and need coverage on weekends.

Hope this helps!
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