Hello everyone and welcome to this weeks blog,
This week I will be talking about the how the hours of work really work in restaurant kitchens for employees and chefs and how it isn’t sustainable way of life. For most cooks, the kitchen life is long hours with overtime being a word often said by the chef. Realistically that chef is already at 12-13 hours when he turns to staff and says those blood-curdling words oooveeerrtime …… you can’t say no, you know the sous chef and chef de party are already at 10 – 12 hrs at this point (perks of being a salaryman). If you say no, you get looked at by the other cooks and might start chanting remarks against you masculinity, in some cases your job might be at risk of termination. All because not all the work was completed in time, or someone called in sick, or service was still crazy busy lasting 2-3 hours past your shift. So, you stay cause your team needs you and you push it out all the tenderloin and frites you can muster till service is finished. You did it, and you feel this sense of accomplishment you’re proud of yourself and the team around you. Some nights the opposite may happen but when you when you get home after a shift like that its job well done, and if your lucky a raise is in your future if you were the star of that show.
However, is this sustainable living? A chef might become famous. A cook might become that chef. But, what if you don’t become that famous chef where the hours are as needed, where the work might be hard, and where the downtime is more regular. What then. how long can a chef well a person maintains that drive that passion hell that just physical ability to work like that. To be able to break from this routine will be very hard. As a restaurant owner, have you carved your piece of the pie? Can you move prices of your plates to allow for more staff to allow for no overtime, sick days, even vacation? Alternatively, will customers run and start going to the competitor.
Well what if we don’t call that person a competitor and we realize we need to work with that person for a common goal of success understanding that no one wants to be run ragged and that there may be the way to work together and break from this cycle of unrealistic work habits. Allow for a more attainable home life from your work life. Moreover, in the process maybe breathe some life back in the industry where it isn’t hard to find staff, and you don’t hear from your boss, “don’t worry about that guy he is a steady eddy they might just do the bare minimum but they always show up.”
Thank you. I hope to see you next week to enjoy my next blog
© 2019, Wannabe Chef Consulting. All rights reserved.