Why are Chef Hours So Long

October 9, 2013 2 Comments

Long Chef Hours

Why do Chefs Have to Work Such Long Hours?

One of the first things every new or aspiring chef hears is how long the work days are. Chefs and cooks are notorious for working between 50 and 70 hours per week, oftentimes on weekends, evenings, and for up to 12 hours per day. The rate of burnout is high, and many cooks suffer from physical problems that make it difficult to stay in the field for an entire lifetime.

This has long been a standard in the culinary world, and it wasn’t until recently that people began asking why. Why, in an age when professions are regulated in how well they treat their employees and how often they are given breaks, do cooks and chefs continue to push so hard?

The “Real” Workday

The truth is that few professionals actually work 40 hours per week. Teachers grade homework and papers well into the night, often after putting in 7 hours of class time and 2 hours of coaching. Lawyers are right up there with chefs when it comes to putting in 80 hours per week. In fact, long hours are fairly typical of anyone who makes a salary (as opposed to an hourly wage) and who isn’t part of a heavily regulated union (think carpenters, nurses, or electricians).

The main reason kitchen works stands out as particularly grueling is that almost all of that time is spent on your feet and moving at a fast pace. A lawyer who works long hours spends considerable time at a desk or even having lunch with clients. A teacher, too, can sit on the couch while grading papers. This doesn’t make the work they do any less important or time-consuming—it simply means that chefs, by comparison, have a pretty hard route.

So why do they do it?

In many cases, the long hours worked are against the law, damaging to long-term health, and hard on families. Yet people continue to go to culinary school and strive to be the best cooks they can be. It usually boils down to the question of passion. Just as a teacher teaches because he or she loves it, so too does a cook, spending long hours working in the kitchen because of an inherent love of food and food service.

While there are ways to avoid burnout (including managing your time, delegating where you can, taking your legally required breaks, and developing faster skills), you will probably never get down to a 40-hour work week—at least not at first. The competition in the culinary field is tough, and most people have to prove their mettle before they can begin enjoying better positions, better pay, and, in most cases, better hours.

 

Last modified on Wed 11 May 2016 9:39 am

Comments (2)

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  1. Career Chef says:

    Essentially Chefs only work to A) What they agree to or B) What they can physically manage. In my early years it was nothing for me to work 70hr plus weeks with no breaks during any given shift. Back then I was still earning my stripes and eager to rise through the ranks…..and at the same time unknowingly reinforcing a rather toxic career “standard” that is not only illegal but often unjust. Thesedays I avoid the kitchens that expect you to eat, sleep and breathe work 24/7 and devote more time to my family. Now, well into my 40’s, I’ve come to realise that my body just isn’t the same as it was 25 years ago. Despite having a vast skill base the fast paced action is better left to the younger ones coming through. Many “old school” Chefs I know now take positions that employ them for their ability to run a kitchen. They still work bloody hard but the super physical stuff is better left to the younger ones. The life of a Chef is hard….don’t be fooled thinking otherwise…….but in all fairness it’s provided a reliable and steady income for close to 3 decades. Having said that if my son ever comes up and tells me he wants to be a Chef I’m going to do all I can to convince him otherwise.

    • Thanks Chef for your comments about being a chef. I’m sure there are many of you who feel the same way. I would love to interview you and learn more about your career if you are interested. You have a keen knowledge for the industry.

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